Rainbow Jell-O

Name: Rainbow Jell-O
Ingredients: 6 ¼ cups (about 1.5 L) boiling water; 5 (or more) packages Jell-O flavored gelatin (4-serving-size each; different flavors and colors); 1 cup (240 g) sour cream or plain or vanilla yogurt

Rainbow Jell-O is a multilayered, multiflavored Jell-O extravaganza based on a recipe from Kraft.

Ingredients

6 ¼ cups (about 1.5 L) boiling water
5 (or more) packages Jell-O flavored gelatin (4-serving-size each; different flavors and colors)
1 cup (240 g) sour cream or plain or vanilla yogurt

Steps

Select one or more molds. The total volume will be approximately 8 cups; a ring mold, 2–3 glass containers (as pictured), or any other assortment should work; for best results, the container should be at least 3 in (10 cm) deep, allowing for about ten 1cm-thick layers.
Stir 1¼ cups boiling water and one package gelatin in a small bowl for at least 2 minutes, until completely dissolved. In practice, it may not quite completely dissolve.
Pour ¾ cups dissolved gelatin into the mold(s).
Refrigerate for about 15 minutes, until the gelatin sets but is not yet firm: the gelatin should stick to your finger when you touch it. The aim is for the layers to stick, but not mix.
Refrigerate the remaining gelatin for about 5 minutes, until it is slightly thickened (to the consistency of unbeaten egg white).
Gradually stir 3 tablespoons sour cream or yogurt into the remaining, thickened gelatin.
Spoon the gelatin on top of the previous layer (gently, so as to maintain a smooth surface).
Refrigerate again for about 15 minutes.
Repeat the above layering process for each of the remaining flavors. Be sure to cool adequately between layers to prevent melting and mixing.
Refrigerate for about 2 hours, until firm.
Remove the gelatin from the mold and place it (probably upside down) on a plate or smooth cutting board. Store refrigerated under saran wrap or aluminum foil. For best effect, serve sliced perpendicular to the layers, so each slice (approximately 1 cm thick) displays the full rainbow.

More recipes with gelatin or sour cream

Adapted from “Rainbow Jell-O” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Steps

Select one or more molds. The total volume will be approximately 8 cups; a ring mold, 2–3 glass containers (as pictured), or any other assortment should work; for best results, the container should be at least 3 in (10 cm) deep, allowing for about ten 1cm-thick layers.

Stir 1¼ cups boiling water and one package gelatin in a small bowl for at least 2 minutes, until completely dissolved. In practice, it may not quite completely dissolve.

Pour ¾ cups dissolved gelatin into the mold(s).

Refrigerate for about 15 minutes, until the gelatin sets but is not yet firm: the gelatin should stick to your finger when you touch it. The aim is for the layers to stick, but not mix.

Refrigerate the remaining gelatin for about 5 minutes, until it is slightly thickened (to the consistency of unbeaten egg white).

Gradually stir 3 tablespoons sour cream or yogurt into the remaining, thickened gelatin.

Spoon the gelatin on top of the previous layer (gently, so as to maintain a smooth surface).

Refrigerate again for about 15 minutes.

Repeat the above layering process for each of the remaining flavors. Be sure to cool adequately between layers to prevent melting and mixing.

Refrigerate for about 2 hours, until firm.

Remove the gelatin from the mold and place it (probably upside down) on a plate or smooth cutting board. Store refrigerated under saran wrap or aluminum foil. For best effect, serve sliced perpendicular to the layers, so each slice (approximately 1 cm thick) displays the full rainbow.

Adapted from “Rainbow Jell-O” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.