Skip to main content

Layered Jell-O

These Jell-O dessert cups are so much fun to play around with and the color combinations and creative possibilities are endless. Thanks to my sister, Julie, for sharing her recipe with me.

Decide what colors or flavors you want, then plan to have 1/3 cup sour cream to go with each box of Jell-O you will use.

Microwave water to end up with 1 cup of boiling water to dissolve one small box of Jell-O. Divide that in half. In one bowl, add 1/3 cup sour cream and whisk it together until it's smooth. In the other bowl, add 3 tablespoons cold water.

Pour one the contents of one of the bowls into individual serving dishes or into a see-through bowl. Get creative with what you use, a trifle bowl, a square glass vase, juice glasses or even a seemingly boring 9x13 pan because by the time you finish your layers and cut into it, the results will be colorful and pleasing.

Chill that layer in the refrigerator or freezer, then take it out to add the other half of your mixture. Chill again, then repeat this process for as many layers as you want.

For seven of these little dessert cups which hold about one cup each, I was able to use five boxes of Jell-O, making ten overall layers. (I wish I had eight of these glasses because I wanted to add a red layer, but had to stop after orange. One more cup would have been just right to get my six colors, for a total of twelve layers.)

Also, I want to show you my handy dandy funnel that I use that makes my life a lot easier in doing the job.



I love how you did these in individual cups. They are so cute and tasty.
Kelly said…
Thanks, Julie! I only have seven of those cups and love the shape. Wish I had one more. If you have one of those Wilton funnel tools, it makes the job so easy to divide them easily.

Popular posts from this blog

Fun with Ninnies and Nini

Our family got to attend the monthly stake temple day at the Taipei temple on Saturday.   Lindsey and Christopher did their temple work, then waited outside on the beautiful grounds and at the chapel next door until we were finished with our session. After that, we enjoyed hamburgers at a place we heard about called California Grill, then did some exploring.
Lindsey arrived last week from Rexburg, completing 32 credit hours and her first year of college at Brigham Young University-Idaho. We are so glad to have her home with us!  She will be with us until she starts school again in September and will be taking two classes online in the meantime.  In addition to Lindsey's arrival, we've been blessed to have the company of 7-year-old Nini (her real name is Yeh Min-Yu) with us this week.  She's so darling and we love having her around too.  It's kind of funny that when Lindsey was a little toddler and she could not say her name well, she called herself Ninnies.  So we h…

Isaac's creation

One year ago today, this little angel came into our world, sent directly from heaven, without a doubt.  Isaac is our fourth child, but the first that I gave birth to.  He was the result of a successful fertility treatment called In Vitro Fertilization (IVF), our first and only attempt.  The fact that I was 48 years old when I got pregnant, is a miracle in and of itself.  I had long since given up the idea of ever being able to experience pregnancy and childbirth after having been diagnosed with unexplained infertility, until a rare contact from a dear friend had renewed my desire.  This is the story of how Isaac came to be, and the loving environment that welcomed him.  Take note of the numerous small miracles along the way, leading up to our pursuing this dream.

There was a three-week window of opportunity when our family had come to our Austin home for the holidays, while we were living in Taiwan for one year.  My long, lost friend sent us a beautiful Christmas card, perhaps the fi…

Flagstaff House Executive Chef Mark Monette's Family Legacy

Mark Monette, executive chef and partner of Flagstaff House, has been the man behind the scenes in the kitchen for countless special occasions and celebrations. This fine dining restaurant situated a few miles up Flagstaff Road in Boulder, perched at the Flatirons' edge with a bird's-eye view of the city, is where Monette has spent more than three decades fine-tuning his craft in this family run business. The restaurant and staff have received accolades and notoriety locally and nationally, including recognition for being named "Top Ten Restaurant in Boulder," "Most Romantic Restaurants in America" and "Best American Cuisine and Best Wine Selection." (This article is from a Q&A interview I did with him in February, 2017.)
Your father, Don Monette, bought the Flagstaff House in 1971 when you were 10 years old. What do you remember about the restaurant back in those days?
"We would come up here in the summer and work, and it was just busy al…