Recipe by Ryan Scholl
"Don't wait until the last minute to make this recipe. Each layer has to set before the next one is added."
Watch video tips and tricks
7 (3 ounce) packages
assorted fruit flavored Jell-O® mix
4 1/2 cups
boiling water, divided
4 1/2 cups
cold water, divided
1 (12 fluid ounce) can
evaporated milk, divided
1 (8 ounce) container
frozen whipped topping, thawed
Great recipe - fun to make. One tip: if you are going to plate your jello out of a mold, make sure to spray or oil the plate that you turn it out on. I lost my 7th layer because it stuck to the plate. Might be a no-brainer for you - but it never occurred to me. Thanks for the recipe!
I made this in a trifle dish for my sister's colorful wedding. It was beautiful and tasty but I'm only rating the recipe three stars because I had major trouble with the directions. I ended up having to throw my first attempt out because, despite following the directions exactly, the layers melted one another and formed one big black unappetizing layer. My second attempt, however, I decided to stir in 3/4 cups of ice cubes instead of the water to bring down the temperature of the gelatin before adding it to the solid layers. That worked MUCH better. I also let them solidify for a full 60 minutes instead of 45. I read on the internet that there might be problems with letting them completely solidify because the layers may end up separating when they are unmolded but I had no problems with that (of course, I didn't "unmold" the layers because they were in a trifle dish...but when dishing out the layers they adhered perfectly).
This dessert is so wonderful! To add additional flavor, I add fruit to the jello/evaporated milk mixture and put it in the blender (i.e. mandarin oranges to orange jello, crushed pineapple to lemon and strawberries to strawberry jello.) My kids love it!
I personally do not care for any kind of gelatin so I find it amazing that I love this! I used strawberry, grape, berry blue, orange, cherry, apricot, raspberry from bottom to top, how awesome!!!!
We happen to like Jell-O at my house so this is quite fun. I'm not really fond of the evaporated milk layers though, and the trick is to pick several flavors that will taste nice together...if I did this again, I'd probably pick 2 flavors and layer them. I also didn't have space in my 13x9 pan for a 7th layer...not without sloshing it all over, anyway.
This recipe is a lot of fun! My children ask for it constantly and look forward to times when we have to bring a dessert to make it! Its also a good idea to add fruit to some of the layers.
This was a very pretty gelatin salad. I wanted to make it in my jello mold, so I poured half of each batch of liquid gelatin into the mold and the other half into a greased loaf pan. This worked perfectly! The gelatin looked great and tasted great also! Thanks for sharing!
I have been making this for years and it is always a crowd-pleaser. It's worth the time it takes to make.
* Percent Daily Values are based on a 2,000 calorie diet.
Seven Layer Gelatin Salad
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
** Calories: 189
** Calories from Fat: 33
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a fun and colorful dessert salad in a Jell-O mold.
See how to make a simple taco dip made with seven essential ingredients.
See how to make a simple dessert salad starring pistachio pudding.