Connie Hockenberry's Seven Layer Rainbow Jello

Connie Hockenberry’s Seven Layer Rainbow Jello

Published on November 17, 2014 | In By

This is time-consuming, but pretty and fun to serve.

Ingredients

  • 4 packages (3 oz. each) of Jello: Lime, Orange, Lemon and Cherry
  • 1 cup boiling water and 1/2 cup cold water for each
  • 1 pint Half & Half
  • 1 pint (2 cups) sour cream
  • 1 cup sugar
  • 2 envelopes Knox Blocks (unflavored gelatin)
  • 1 teaspoon vanilla

Nutrition Info

Instructions

  1. Heat half&half. Mix in sugar.
  2. Dilute Knox in 1/3 cup cold water. Mix into the half&half/sugar mixture.
  3. Add sour cream and vanilla.
  4. Beat with rotary mixer. Set aside. Leave at room temperature, because you don't want this to harden/set for the duration of making all the layers.
  5. Oil a 8" x 10" or 9" x 13" glass baking dish. Pour in the first jello layer.
  6. Refrigerate each layer before adding the next layer. Rotation is three layers of cream filling between four layers of jello.
  7. It takes about 7 hours to make this to allow enough time.

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