Rainbow Ribbon Mold

Name: Rainbow Ribbon Mold
Prep time: 1 h
Total time: 5 h 30 min
Yield: Makes 16 servings, 1 slice each (about 1/2 cup).
Ingredients: 6-1/4 cups boiling water, divided; 5 pkg. (4-serving size each) JELL-O Gelatin, any 5 different flavors, divided; 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

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Recipe by Kraft

Prep Time

1
hr.

Total Time

5
hr.

30
min.

Servings

Makes 16 servings, 1 slice each (about 1/2 cup).

Super festive and super fun, this multi-colored treat is also super easy to make—it's just sour cream (or yogurt) and different flavors of JELL-O Gelatin.

What You Need

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6-1/4 cups boiling water, divided
5 pkg. (4-serving size each) JELL-O Gelatin, any 5 different flavors, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream

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Make It

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Stir 1-1/4 cups boiling water into 1 pkg. gelatin in small bowl at least 2 minutes until completely dissolved. Pour 3/4 cup of the dissolved gelatin into 8-cup ring mold sprayed with cooking spray. Refrigerate about 15 minutes or until set but not firm (gelatin should stick to finger when touched). Refrigerate remaining gelatin in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 Tbsp. of the sour cream. Spoon over gelatin in pan. Refrigerate about 15 minutes or until gelatin is set but not firm (gelatin should stick to finger when touched).
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 gelatin layers.
Refrigerate 2 hours or until firm. Unmold. Cut into 16 slices to serve. Store leftover gelatin in refrigerator.

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Special Equipment Needed

TBA

Kitchen Tips
Nutrition

Substitute

Prepare as directed, using JELL-O Sugar Free Gelatin.

How to Unmold Gelatin

Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edge with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

Servings

Makes 16 servings, 1 slice each (about 1/2 cup).

Nutritional Information

Serving Size Makes 16 servings, 1 slice each (about 1/2 cup).
AMOUNT PER SERVING
Calories	130

Total fat	2.5g
Saturated fat	1.5g
Cholesterol	10mg
Sodium	125mg
Carbohydrate	25g
Dietary fiber	0g
Sugars	25g
Protein	3g
% Daily Value
Vitamin A	4 %DV
Vitamin C	0 %DV
Calcium	2 %DV
Iron	0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by ALS925 from This is delicious! This is delicious! I use 3 Tbsp. Vanilla Yogurt instead of sour cream. My family's favorite flavor combination is Wild Strawberry, Pineapple and Apricot Jell-o. It's pretty and the flavors taste great together. This is a great side dish at a bridal shower!

Date published: 2006-06-21

Rated 5 out of 5 by tlowr2 from This is a hit at parties and family gatherings! This is a hit at parties and family gatherings! Young children love it; adults admire it. Do suggest letting the first layer sit a bit longer than recipe states... from experience, first layer requires about 25 minutes to set before adding... after that 15 minute intervals is fine. Takes time... but well worth it.

Date published: 2005-04-05

Rated 5 out of 5 by Bob65 from The crowd went wild! My brave nephew recently came out of the closet and our family had a celebratory pot luck barbecue party for him to show our support. I made this rainbow-themed dessert and everyone loved it, not only because it was appropriate to the occasion, but because it was delicious too! I topped it off with some rainbow sprinkles for a little extra pizzazz. It was a big hit.

Date published: 2017-10-02

Rated 5 out of 5 by lovingood from I've been searching for this recipe for about a month, someone had brought it to a school volunteer... I've been searching for this recipe for about a month, someone had brought it to a school volunteer lunchion and I tried to find the good cook who had brought it, no one seemed to know. So lo and behold, guess where I found it. This is a fun and delicious recipe. I highly recommend it. I'm about to make it for a family function. Thank you Kraft.

Date published: 2004-06-26

Rated 5 out of 5 by doonerlady from This is a spectacular dish to serve any time of the year. This is a spectacular dish to serve any time of the year. I try to vary the colors depending upon the season, and they all taste great! I don't have a ring mold, but a clear glass pyrex baking dish worked just as well. The color variations showed right through the sides, and there was no need to unmold it!

Date published: 2003-12-23

Rated 5 out of 5 by Bridget91822 from I love making this jello mold it's easy and fun to do. I love making this jello mold it's easy and fun to do. I make it and bring it to all of my family gatherings. My family & friends even ask me if I could bring it. It's a big hit. If you put cool whip on a slice it tastes heavenly. I strongly agree to trying cool whip on it... enjoy!!

Date published: 2003-06-17

Rated 5 out of 5 by ariky2105 from This takes time but it is well worth it. This takes time but it is well worth it. I make it for my children to bring to preschool to share with their friends as a birthday treat, because they dont allow junkfood at the center they go to. It is always a huge hit! I make it in a 13x9 pan and cut it into small squares.

Date published: 2008-11-05

Rated 5 out of 5 by dzney52 from I always have loved the versatility of this recipe. I always have loved the versatility of this recipe. You can mix & match colors to go with whatever you're making the dish for - I've made team colors, different holiday colors and someone's favorite color combination. It's a great looking and great tasting dessert!!

Date published: 2002-02-08