Layered Jello Recipe

From Dorothy McNett's Recipe Book.

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Layered Jello

Great for the holidays with red and green jello.

1 package red Jello
2 cups boiling water

1 cup heavy cream, whipped
1 banana, diced
1 cup seedless grapes
finely shredded sharp Cheddar or other cheese

1 package green jello
2 cups boiling water

In batter bowl, add the 2 cups boiling water to the red jello, stirring to dissolve. Pour half into a ring mold or other suitable mold. Refrigerate. Allow the contrasting color to set to get cold, but not firm. You can refrigerate it, but don't let it set up completely. When it is syrup like, whip the cream and dice the fruit and shred the cheese. Using an electric beater whip the remaining syrup like red jello to the consistency of whipped cream. Fold in the whipped cream, fruit, and cheese. Pour it over the first layer of Jello in the ring mold, which should be hard by now. Refrigerate. Make the green jello and allow to cool but not get hard. Slowly pour the cool green jello over the top. Refrigerate several hours. Invert onto platter and serve.

Recipe created 1997-07-29.

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