Jello Ribbon Cubes Recipes

Steps:

• 1. Get 5 small bowls out to start. Mix 1 box of Jello with 1 cup boiling water and ½ cup cold water. Do this with all of the colors at the same time.
• 2. Heat the milk in a saucepan over low heat just until it reaches a lukewarm temperature. Meanwhile, in a large bowl, mix together 1 cup boiling water with the envelopes of plain gelatin. Whisk together until the gelatin is completely dissolved. Add the warm milk, sour cream, sugar and vanilla extract and whisk until thoroughly combined and completely smooth with no lumps.
• 3. Pour the first color into a 9x13-inch pan and refrigerate until set (about 45 minutes, but can vary depending on the temperature of your fridge and how full it is). Once it's set, very gently pour 1½ cups of the sour cream mixture on top. Return to the refrigerator for 45 minutes, or until set. Repeat with the colors and sour cream mixture until the last color is used (you will have some sour cream mixture leftover). When finished, refrigerate for at least another hour. Store in refrigerator until ready to serve; refrigerate leftovers.

Steps:

• Add boiling water to gelatin mixes in medium bowl; stir 3 min. until completely dissolved.
• Pour gelatin into 24 sections of ice cube trays sprayed with cooking spray.
• Refrigerate 3 hours or until firm.
• Dip bottoms of trays in warm water 15 sec. Use knife to carefully remove JIGGLERS from ice cube trays before serving.

Steps:

• Grease a 9 x 13 inch baking dish with mayonnaise.
• Jello mixture: Mix 1 package green jello with 1 envelope of Knox gelatin, add 1 cup hot water.
• Pour in baking dish and refrigerate for at least 20 minutes.
• Milk mixture: Dissolve 2 packages Knox gelatin with¼ cup cold water, then add¾ cup hot water.
• In another bowl, mix the can of Eagle brand milk with 1 cup boiling water, then add this to the Knox mixture.
• Divide this mixture into 3 equal parts (about 1 cup each).
• After your first jello layer has set, pour 1 part of the milk mixture over it and refrigerate for at least 20 minutes.
• Immediately mix one package of red jello with Knox gelatin and 1 cup hot water and set aside to cool.
• Alternate your layers green, white, red, white, etc.
• ;letting each layer set for at least 20 minutes.
• Chill well, then cut into small cubes and eat with fingers.
• If any mixture starts to gel before time to pour it, put the bowl into another bowl of warm water.
• Do not pour any mixture over another layer while it’s still warm, cool first.
• Cut into one inch squares.
• Place on a platter.

Steps:

• In a bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until almost set, about 2 hours., In a bowl, dissolve lemon gelatin in 1 cup boiling water; whisk in cream cheese until smooth. Stir in pineapple and pecans. Fold in whipped topping. Spoon over first layer. Refrigerate until firm, about 1 hour., In a bowl, dissolve cherry gelatin in remaining boiling water. Add remaining cold water; stir. Chill until syrupy and slightly thickened. Carefully spoon over second layer. Refrigerate until set, about 4 hours.

Steps:

• Combine 1 package of Jello to 1 cup of boiling water and then divide.
• For first half mix with 1/3 cup sour cream.
• For the second half add 3 Tablespoons cold water.
• In a 9x13 glass casserole dish place sour cream layer first.
• Set in fridge for 20 to 25 minutes to chill.
• Add Jello / water mixture next.
• Let set for 20 to 30 minutes.
• Repeat above process with the next Jello color until you have a total of 12 layers total.

Steps:

• In bowl, dissolve lime Jello in 2 cups boiling water.
• Add 2 cups cold water.
• Pour into 9x13-inch pan coated with a non-stick spray.
• Refrigerate until almost set (about 2 hours).
• In a bowl, dissolve lemon Jello in 1 cup boiling water; whisk in cream cheese until smooth.
• Stir in pineapple and nuts.
• Fold in the whipped topping and spread over the lime Jello.
• Refrigerate until firm (about an hour).
• In a bowl, dissolve cherry Jello in 2 cups of boiling water.
• Add 2 cups of cold water and stir.
• Chill until thick and syrupy and, then pour over lemon Jello layer.
• Refrigerate until completely set (about 4 hours).
• Serve with whipped topping or whipped cream.
• Enjoy!

Steps:

• Prepare one pkg of Jello using 1 Cup boiling water and 1/2 Cup cold water.
• Allow each color of Jello to sit out on the counter for approx 1/2 hour before adding to your cooling Jello (if you don't your bottom layers will begin to melt).
• The first layer will go in the bottom of the dish.
• Refrigerate each layer approx 1 to 1 1/2 hours.
• To prepare the "white" layer:.
• In medium pot, boil 2 cups milk.
• Add 1 cup sugar.
• Stir until dissolved.
• In small bowl, mix together 2 pkg Knox gelatin with 1 cup cold water.
• Slowly add mixture to hot milk.
• Turn off the heat.
• Put 2 cups sour cream in large bowl.
• Slowly add the hot milk mixture and beat on medium with electric beater to get lumps out.
• Leave white mixture on counter, stirring about every 1/2 hour to keep from jelling.
• After the 1st layer of Jello has firmed, remove dish from fridge.
• USING LADLE, gently pour a thin layer of the white layer over the Jello, be sure to cover completely.
• Put back into fridge to firm.
• Continue to alternate layers: Jello, white, Jello, white, etc allowing each layer to firm up before adding another.
• This will last covered in the fridge for about 3-4 days--just not in my house!