Free Recipe Ribbon Jello 2
Recipe Type: Free Recipes
Recipe Preparation: freeze
Cooking Ingredients for Ribbon Jello 2 Recipe
1 cn (13 oz) evaporated milk
-; (skim is okay)
1 ct (Small) Cool Whip
7 Boxes (3 oz. each) jello; as
-follows:
Black Cherry; (or Grape) (1)
Cherry; (2)
Lime; (3)
Lemon; (4)
Orange; (or Apricot or
-Peach) (5)
Orange Pineapple (or Apricot
-or Peach; but not the same
-as #5) (6)
Strawberry; (7)
Ribbon Jello 2 Preparation
Prepare each flavor as needed. Flavors 1, 3, 5 and 7 are dissolved in 3/4 cup hot water – then add 3/4 cup cold water Flavors 2, 4, 6 are dissolved in 1 cup hot water ~ cool some – then add 1/2 cup evap. milk. Layer in order given, with #1 being on the bottom of your dish – use a 9×13 glass dish. When layer 1 is fully set, can add layer two; let it set in fridge; then layer 3, etc. Tips: Make sure, of course, that your liquid jello is cool before you put it on the set layer(s). As soon as I put the dish in the fridge again, I generally make the next layer right away so it can begin setting. I just mix them in a 2 cup measuring cup. With layers 2,4, 6 sometimes I stick the warm liquid in the freezer a few minutes (don”t forget it – smile) before adding the evaporated milk. Also when I had the liquid jello to the set layers, I generally hold a slotted spoon just over the set layers as it buffers the liquid jello coming on. This whole process takes about 5 hours, but of course you can be doing other things at the same time. When all layers are set, can spread on Cool Whip, or can serve it on the side as an option. Posted to TNT – Prodigy”s Recipe Exchange Newsletter by XYEB92A@prodigy.com ( MARY LOU ANDERSEN) on 6 De, c 1997
Cooking Temperature:
Recipe Serves: 1
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