Ribbon Jello

Ribbon Jello joined our Thanksgiving table in about 2001.

We were invited to eat at the Birkinsha's house and this was part of their traditional food.

We've had it at Thanksgiving ever since.

Make this one the day before (or even two days) to free up time for yourself.

 

Ingredients

1 3oz box of 6 jellos

(we used lime, lemon, orange, strawberry, blackberry fusion, grape, but any six that coordinate by flavor and go light to dark will work)

2 cups sour cream

Water

Directions

Boil 1 cup water in a 2 cup measure.  Add 1^st box of jello (I always start with lime even though lemon is the lightest color to give a base) and stir well. 

Remove ½ cup of the mixed jello and place in a separate small bowl.

In original 2 cup measure, add ¼ cup water and pour into 9x13 pan.  It will barely cover the bottom.  Allow to set in the fridge until solid.  The first layer, since still warm, will take up to one hour.  Don’t rush it.

After placing jello in fridge, add 1/3 cup sour cream to the ½ cup warm jello in separate bowl and whisk until smooth.  Allow this to sit on the counter and cool while the 1^st layer chills.  (Don’t refrigerate or it will solidify.)  Pour over 1^st layer.

As soon as you pour the sour cream layer of one flavor, start the process with the next flavor and allow both next layers to sit on the counter to cool.  This way, you keep the flow going and never have it too hot.  If the jello is too warm, it will melt the layers and run the colors, ruining all your hard work.  Except for the first layer, I do about 30 minutes between each one.