Jell-O Mold

Name: Jell-O Mold
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 20
Cuisine: Global
Ingredients: 7 packages (4 oz size) jello (colors & flavors are up to you); 828 milliliters sour cream; 2 liters boiling water

Jell-O Mold is a gluten free recipe with 20 servings. This hor d'oeuvre has 191 calories, 3g of protein, and 8g of fat per serving. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up jello, cream, water, and a few other things to make it today. From preparation to the plate, this recipe takes about 6 hours.

Instructions

Dissolve 1 pkg jello in 1 ¼ cups boiling water, stir until dissolved. Spoon (do not pour) about ½ of the liquid into a 12 cup bundt cake pan. Chill until set but not firm. Meaning it sticks to your finger when touched but holds its shape.

Ingredients you will need

Water

Equipment you will use

Kugelhopf Pan

Add ½ cup sour cream to the remaining jello from the first package.

Ingredients you will need

Sour Cream

Mix well, then pass through a strainer to remove all lumps. Carefully spoon (do not pour) this creamy layer onto the plain jello layer. Chill until set but not firm.Repeat with the remaining 6 packages. You may have a bit of the last layer left over.To unmold, dip the mold in a large vessel of warm water for about 10 seconds. Gently pull the jello from around the edges with a moistened finger.

Ingredients you will need

Water

Dip

Equipment you will use

Sieve

Place a moistened plate on top of the mold and carefully (quickly) invert.

Pour off any accumulated liquid. Shake slightly to loosen the jello. Gently remove mold and center jello on plate as well as you can. Use a clean paper towel to mop up any messy liquid.It’s important that your pan be exactly 12 cups, otherwise the proportions and depth of your stripes will vary.If you have a different sized pan. Improvise!

Ingredients you will need

Shake

Equipment you will use

Paper Towels