Happy St. Patrick’s Day! Here is one of my childhood favorites: Rainbow Jello (also known as Ribbon Salad). I just love it so much. I hope you love it, too!
Rainbow Jello (Ribbon Salad) Printer-Friendly Recipe
From: Yummy Healthy Easy
Makes: 8 cups (I used 9 oz. clear plastic cups)
Ingredients
6 (3-oz) packages of Jello (colors of the rainbow)
3 cups light sour cream (yogurt or whipped cream work, too)
Whipped cream, for serving if desired
Directions
Start with the color of Jello that you want for your bottom layer. In a small bowl, empty the packet and stir in 1 cup of boiling water. Stir until the Jello is dissolved. Pour half of this mixture into another small bowl. To one bowl of Jello, whisk in a 1/2 cup of sour cream until combined. Evenly distribute between plastic cups. Refrigerate until set (about 30 minutes, or pop in the freezer for 15 minutes).
To the remaining bowl of Jello, stir in 3 tablespoons of cold water. Pour over the chilled creamy layer. Refrigerate until set. Repeat this process with the remaining packets of Jello. Top with whipped cream and serve. Refrigerate any leftovers. Enjoy!
***This is a super easy recipe to make, but it is time-consuming. Plan on making it a day or two in advance of serving.
Add 1 cup of boiling water to a Jello packet (start with the color that you want on the bottom). Stir until Jello is fully dissolved.
Pour half of the Jello into another small bowl.
To one the of the bowls, stir in the sour cream until fully combined.
Divide equally between cups (I used 9 oz. plastic cups). Refrigerate until set.
Once the creamy layer is set, add 3 tablespoons of cold water to the remaining bowl of Jello.
Pour evenly over the set creamy layer. Refrigerate until set. Repeat this process with the remaining Jello.
