Jell O Rainbow Recipes

Steps:

• Boil 3/4 cup water. Add to blue gelatin mix in small bowl; stir 2 min. until completely dissolved. Refrigerate 10 min.
• Pour half the blue gelatin into separate small bowl. Add 1/4 cup yogurt; mix well. Spoon into 8 clear (6-oz.) cups. Refrigerate 15 min. or until gelatin is set but not firm. Meanwhile, let remaining blue gelatin sit at room temperature until ready to use.
• Cover creamy gelatin layers in cups with remaining blue gelatin. Refrigerate 15 min. or until set but not firm. Meanwhile, boil 3/4 cup of the remaining water. Add to lime gelatin mix in separate small bowl; stir 2 min. until completely dissolved. Refrigerate 10 min.
• Continue as directed to make a total of 8 layers. Top with COOL WHIP before serving.

Steps:

• For the panna cotta: In a medium saucepan, sprinkle the gelatin over the cold water. Let stand until absorbed, about 3 minutes. Place the saucepan over low heat until the gelatin dissolves, about 1 minute. When the gelatin is liquid, whisk in the half-and-half and sugar. Cook, stirring occasionally, until the sugar is melted and the mixture is hot and just steaming, about 5 minutes. Stir in the vanilla extract and remove from the heat to cool slightly, about 15 minutes.
• Place each color of gelatin in its own medium microwave-safe bowl or 4-cup liquid measuring cup. Add 1 teaspoon of the unflavored gelatin to each; whisk until combined. Pour 1 cup of the boiling water into each container and stir well to dissolve the gelatin. Add 1/4 cup of the vodka to each container. Stir to combine.
• Set an empty 18-count egg carton on a large rimmed baking sheet. Place eight 5-ounce dessert glasses at an angle in the cavities, spacing them apart. Make room in the refrigerator to accommodate the baking sheet.
• Pour 1 tablespoon of the liquid panna cotta in each glass. Refrigerate for 15 minutes. Next, pour in about a 1/4-inch layer of the grape gelatin. Refrigerate for 15 minutes. Repeat pouring and chilling 1/4-inch layers of the panna cotta, blue raspberry gelatin, more panna cotta, lime gelatin, then panna cotta again, refrigerating each layer for 15 minutes before adding the next. If the colored gelatins begin to set before pouring, microwave each container for 30 seconds and stir well to bring it back to a liquid state.
• Place the dessert glasses upright directly on the baking sheet. The chilled diagonal layers will stay in place. Pour and chill 1/4-inch layers of the lemon, orange, and strawberry gelatin, alternating each color with the panna cotta and finishing with the strawberry gelatin on top. Refrigerate until well set, about 2 hours. Serve well chilled.

Steps:

• You can use any variety of jello you want and as many as you want.
• Use 1 box of lemon jello with 3/4 cup boiling water and 3/4 cup cold water.
• Mix well and pour into a 9x13 tupperware container.
• Let set a little awhile.
• The next layer consists of the other box of lemon jello, but this time combine 3/4 cup boiling water and let that sit for awhile and when a little cool, add 3/4 cup evaporated milk and mix together and pour onto the 1st layer in tupperware pan (that gives it a slightly different color and taste).
• Continue with the other colors of jello you want.
• Kids love it.

Steps:

• Heat oven to 300°F.
• Line 15x10x1-inch pan with Reynolds Wrap® Aluminum Foil. Toss popcorn and nuts in large bowl; set aside.
• Cook butter and syrup in small saucepan on low heat until butter is melted. Add sugar and gelatin; stir until gelatin is completely dissolved. Bring to boil on medium heat. Simmer on low heat 5 min. Pour immediately over popcorn mixture; toss to coat well. Spread into prepared pan, using 2 forks to spread evenly.
• Bake 10 min. Cool. Remove from pan. Break into small pieces.

Steps:

• Dissolve the first box of Jello (we start with Strawberry) with 1 1/4 cups of hot water.
• Separate 1/2 cup and set aside.
• Pour the remaining 3/4 cup into an 8 x 8-inch pan.
• Refrigerate 15-30 minutes~do not allow it to completely set.
• Add 3 tablespoons of sour cream to the reserved 1/2 cup of Jello, mixing until blended.
• Gently pour on top of first "almost-set" Jello layer.
• Again, allow Jello to "almost-set" in the refrigerator, 15-30 minutes.
• Repeat with remaining four boxes of Jello.
• I found that I needed to allow the dissolved Jello time to cool before gently pouring on the next layer, or it would break into the "almost-set" layer.
• Once completed, refrigerate until firm.
• Cut into squares, 1 x 1-inch or 2 x 2-inch, if desired.