Chloe and I went a little trippy with the Jello today.
Lucky for me my husband is not a subtle man. He never gushes over my cooking, ever. I'm lucky if I get an "oh, it's OK" out of him. However when he eats enough for three people, then right away goes back and makes sure he has some packed for his lunch the next day then you know you must have gotten it right..
Rainbow Ribbon Mold
Prep Time: 1 hour Refrigeration Time: 4½ hours
6¼ cups boiling water
5 packages (4-serving size) jello, any 5 different flavors
1 cup sour cream OR vanilla yogurt
Stir 1¼ cups boiling water into 1 flavor of gelatin in a small bowl at least 2 minutes until completely dissolved. Pour ¾ cup of the dissolved gelatin into a 6 cup ring mold. Refrigerate about 15 minutes until set but not firm (gelatin should stick to finger when touched and should mound). Refrigerate remaining gelatin in bowl about 5 minutes until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of the sour cream. Spoon over gelatin in pan. Refrigerate about 15 minutes or until set but not firm (gelatin should stick to finger when touched and should mound).
Meanwhile, repeat process with each remaining gelatin flavor. (be sure to cool dissolved gelatin to room temperature before pouring into mold.) Refrigerate gelatin as directed to create a total of 10 alternating clear and creamy layers.
Refrigerate 2 hours or until firm. Unmold. Garnish if desired.
Makes 12 servings