Ribbon Salad

Most Helpful Positive Review

I have been making this for years and it is always a hit, especially when children are at the occasion. I have a different set of directions, that may help some people. Here they are: FIRST LAYER: Dissolve 1 package Jello in 1 cup boiling water for 3 minutes, stirring often. Add 1/2 cup cold water. (I put ice cubes in the water, stir, remove the ice and measure out the 1/2 cup) Slowly pour Jello into buttered glass dish. Refrigerate for 1 hour. Start white layer immediately. WHITE LAYER: Bring 2 cups milk to boil over low heat. Add sugar and stir until completely dissolved. Dissolve Knox gelatin in 1/2 cup cold water; add to sugar and milk. Stir. Pour into blender or food processor. Add sour cream and vanilla. Blend until smooth. Let cool. If it should get too thick as you are making the salad, you can try re-blending. If that doesn’t work, you can warm it gently. However, I have never had a problem. I just stir it each time I need to measure some out. If you do need to re-warm, make sure it cools before you pour it onto a jello layer. After the first layer of jello has been in the refrigerator for one hour AND is firm, spoon (1 1/2 cups) of white layer (make sure it is no longer warm) slowly onto Jello layer. Let set in refrigerator for 30 minutes. Alternate layers allowing 45 minutes of chilling in the refrigerator for jello layers (after first layer) and 30 minutes for white layers. HINT: When I pour a white layer on, I immediately start a new flavor of jello,

This is definately a keeper, it really adds color to the table. I just wanted to add, that the vanilla goes in the milk and sugar mixture. A member had commented on the instructions not being clear. i made this in 3 1/2 hours. i made all the jellos right after another, i didn't wait 30 minutes in between making jellos as suggested. I just left the jellos on the kitchen counter. They didn't set after three hours. I put the first layer in the freezer for 15 minutes, to get a jump start on it setting quicker. Then, poured in the pan. I let it set 30 minutes in fridge before pouring the white layer. 15 Minutes before i was to pour the next layer, i repeated putting the layer in the freezer for 15 minutes. I noticed the white layers took longer to set. I waited 45 minutes after pouring white layer. i repeated this ritual, till all layers were poured. This took me about 3.5 hours, it was ready to eat 4 hours.

This was a hit at a dessert banquet. I lightly sprayed my pan with cooking spray and it didn't stick at all. I followed another users suggestion to wait to make the milk until ready to use, and I wish I hadn't done that, because it needed some time to set up. Also, I didn't think it would need refrigeration after the white layer, just the jello, but I was wrong there too. The two times I didn't cool it, the white and color mixed. I waited to make each jello until I was ready to use it, then I dissolved my jello in 1c. of hot water, then added 1/2c. ice water to make it quick set, then fridge for 30-40 minutes, and that worked wonderfully. Even with mistakes, it looked great and tasted good.