Rainbow Jello

This recipe comes from my sweet mother in-law. She brings it every year for Thanksgiving Dinner. Let me just tell you, if you want to be very popular with the kiddos attending your Thanksgiving dinner, then this is a recipe that you want to bring! This is a wonderful tradition to start with the wee ones!









Rainbow Jello
6 (4oz.) Boxes of flavored jello (red through purple) you may do less jello flavors if you like
1 ¼ cups boiling water for each box of jello
32oz. sour cream or plain yogurt
8 oz. container of Coll Whip

We start with grape jello first, because for some reason, it doesn’t mix as well with the sour cream/yogurt, and it hides well at the bottom of the pan. :o)
Empty 1 pkg. jello into 1 ¼ cups boiling water in liquid measuring cup. Stir ( about 1-2 minutes) until completely dissolved. Pour half of the dissolved jello into another bowl. Gradually stir in ¼ cup of the sour cream or yogurt. Spread the yougurt/ jello mixture in to a 9X13 glass baking dish. Refrigerate about 20-30 minutes or until set. Leave the clear jello on the counter while the creamy jello is setting. When creamy layer is set, pour a clear jello layer over the creamy layer. Refrigerate about 20-30 minutes or until jello layer is set is set.
My mother in-law lets the first 2 layers (grape layers) sit over night so that the jello layers set quicker.
REPEAT process with each remaining jello flavor to create a total of 12 alternating clear and creamy gelatin layers.
REFRIGERATE until firm. We do this at least a day in advance and let it sit over night. Top with cool whip and serve chilled. Store leftover jello, covered in the refrigerator.