Best Layered Jello Recipes

GRANDMA MAX'S LAYERED JELLO SALAD

Steps:

• Prepare the cherry jello powder according to the directions on the package in a glass mixing bowl. Put it in the fridge and let it set.
• Once set, prepare the dream whip according to the package and cut the cream cheese into small chunks, (if you're not a fan of chunks, you could whip it all together). Mix the cream cheese into the dream whip and layer it on top of the cherry jello. Let it set in the fridge.
• *You could save yourself time if you do step 1 and step 2 together and let both set in the fridge at the same time.*.
• Drain the crushed pineapple and rinse with cold water approximately 3-4 times to remove most of the acidic juice. Make sure to squeeze out the excess water with your hands.
• Make the lemon jello powder according to directions and let it partially set.
• Mix the pineapple into the lemon jello and layer over top of the dream whip mixture.
• Let set in the fridge and serve. (For the best results, put saran wrap over the salad and let it set overnight).
• Note: The dream whip should be one of the small envelopes.

PASTEL LAYERED JELLO JIGGLERS (GREAT FOR EASTER)

Steps:

• Pour sweetened condensed milk into a liquid measuring cup. Add enough boiling water to make 2 cups.
• For the first layer, mix the grape Jello with 1/2 pkg. of gelatin and 1 cup boiling water. Mix until dissolved. Add in 1/2 cup of the milk mixture. Pour into a 9"x13" pan. Refrigerate for 30 minutes.
• For the second layer, mix the cherry Jello with 1/2 pkg. of gelatin and 1 cup boiling water. Mix until dissolved. Add in 1/2 cup of the milk mixture. Pour over the grape layer. Refrigerate for 30 minutes.
• For the third layer, mix the orange Jello with 1/2 pkg. of gelatin and 1 cup boiling water. Mix until dissolved. Add in 1/2 cup of the milk mixture. Pour over the cherry layer. Refrigerate for 30 minutes.
• For the final layer, mix the berry blue Jello with 1/2 pkg. of gelatin and 1 cup boiling water. Mix until dissolved. Add in 1/2 cup of the milk mixture. Pour over the orange layer. Refrigerate for at least 30 minutes (and keep refrigerated until ready to serve).
• Slice into squares to serve.

LAYERED HOLIDAY JELLO SALAD

Steps:

• Dissolve red jello in 1 cup boiling water and stir in half the can of pineapple and all of the can of whole berry cranberry sauce.
• Spread in bottom of 9x13 glass dish and chill until partially set.
• Combine sour cream and cream cheese and spread over red jello layer.
• In a separate bowl, dissolve green jello in 1 cup boiling water and stir in the remaining half can of pineapple; chill until partially set.
• Spread over the top of the cream cheese layer.
• Cover with plastic wrap and refrigerate overnight or several hours until completely set.

LAYERED FINGER JELLO

Steps:

• Melt each box of fruit gelatin with 1 packet of plain gelatin and 1 cup of hot water in 4 separate bowls.
• Melt 2 packets of plain gelatin with 1 cup hot water.
• Mix 1 cup hot water with the sweetened condensed milk.
• Mix the plain gelatin from step 2 with the sweetened condensed milk mixture.
• Divide the milk mixture in 3 equal parts.
• Use a 9 x 13 inch pan.
• It takes about 15 minutes for each layer to harden.
• 1st layer= Jell-O, 2nd layer= Milk mixture, 3rd layer= Jell-O, 4th layer= Milk mixture, 5th layer= Jell-O, 6th layer= Milk mixture, 7th layer= Jell-O.
• Cut into smallish rectangles (it's finger food).

LAYERED CHRISTMAS JELLO CUPS

Steps:

• For each layer, boil 1 cup water (I do this in the microwave) and then add the contents of one flavor of jello. Stir with a fork until the jello is totally dissolved and then divide the mixture in half, saving half in a separate bowl.
• Add 1/2 cup yogurt to half of the jello mixture and stir until well combined. Pour the yogurt/Jello mixture into your dishes* and then place in the refrigerator in the refrigerator for 20-30 minutes or until completely set.
• Add 3 Tbsp water to the other half of the jello that you reserved. Set aside. As soon as the yogurt layer is set, you can pour the reserved layer on top. Refrigerate again until set.
• Repeat steps 1-3 with the other flavor of jello and then repeat the steps two more times. If you use a deeper dish, you can repeat the layers as many times as you want - you'll just need more jello!
• I like to put a little bit of whipped cream on top just before serving! Totally optional!

LAYERED FINGER JELLO

Steps:

• Combine 1 box Jello and 1 packet gelatin in bowl. Dissolve in boiling water. Add 1/2 c. heavy cream and stir until well mixed. Pour into a 9x13-inch pan and refrigerate 20-30 minutes. Repeat with second box of jello, letting the mixture cool a few minutes before carefully pouring the warm mixture over the top of the set jello. Repeat with third and then fourth box of jello. Chill until well set. Cut into finger-sized pieces and serve!

LAYERED MANDARIN JELLO SALAD (ALMOST SUGAR FREE)

Steps:

• Pour gelatin into a medium mixing bowl.
• Pour one cup boiling water over gelatin, stirring until completely dissolved.
• Add one cup very cold water, stirring well.
• Pour 1/2 of the jello mixture into medium (1 qt.) clear glass serving bowl or 8"x8" pyrex dish.
• Add 1/2 can of drained mandarin orange segments; stir to distribute evenly.
• Reserve 5 orange segments for decoration; refrigerate all remaining oranges.
• Place bowl in refrigerator until jello is set (about 1 1/2 hrs.)
• Cover remaining jello with foil or plastic wrap; set aside on counter until needed later for the second jello layer.
• After jello has set for 1 1/2 hours, make the cream cheese layer by beating cream cheese with hand mixer until creamy.
• Slowly add 1/3 cup granulated artificial sweetener, beating until combined.
• Add cream and 1/2 teaspoon coconut extract , beating until smooth and creamy.
• Top the set jello with 1/2 of the cream cheese mixture by dropping dollops with a spoon, then carefully smoothing to the edges to completely cover jello.
• Place remaining oranges on cream cheese layer.
• Carefully pour remaining room temperature jello over oranges and cream cheese layer.
• Cover remaining 1/2 of cream cheese mixture with foil or plastic; set aside on counter until needed for last layer.
• Refrigerate jello dish until jello is set (about 1-1 1/2 hrs.)
• When final layer of jello is set, top the set jello with remaining 1/2 of the cream cheese mixture by dropping dollops with a spoon, then carefully smoothing to the edges to completely cover jello.
• Sprinkle shredded coconut over top; add remining orange segments for decoration.
• Cover and refrigerate until served. May be doubled, just use a 9"x13" dish.

LAYERED JELLO

Steps:

• 1. Make the Jell-O according to package directions (minus... 1/4 cup of the cold water).
• 2. After the Jell-O is totally disolved and cooled, put it in the blender along with 1/2 cup of Cool Whip. Blend on high for 1 minute. Pour about half of this into pretty glasses. Add more Cool Whip to blender (your judgement). Blend on high for 1 minute. Pour this into the same glasses you put the first half into.
• 3. Refrigerate for 2 hours or more. Top with a spoon of Cool Whip and garnish with strawberry. Serve.

LAYERED JELLO SALAD

Steps:

• 1. Prepare jello per box directions. When dissolved in the pot, add can of drained pineapple and pecans. Let stand for a couple of minutes.
• 2. Add half of the mixture to an 8X8 pan. Put in refrigerator or freezer (if you want it to set faster-but watch it close you don't want to freeze it) until set, leaving remaining jello mixture on the stovetop with heat off.
• 3. Once set, layer sliced bananas over this to make one layer. Add entire thing of sour cream over bananas. Then pour the rest of the remaining liquid jello over this. Set in fridge.

LAYERED PUMPKIN SPICE JELLO PIE (NO BAKE)

Steps:

• In a medium mixing bowl combine dry pudding mix, whole milk, and pumpkin pie spice. Use a whisk to combine.
• Spread 1/2 of the pumpkin pudding mix in the bottom of the graham cracker crust.
• Add 1/2 of the Cool Whip to the remaining bowl with the pumpkin pudding. Stir together.
• Add the pumpkin pudding and cool whip mixture to the graham cracker crust as layer two.
• Top the pie with the remaining cool whip as the third layer.
• Sprinkle chopped pecans over the top of the pie.
• Cover and refrigerate 4 to 6 hours or overnight for the best results.

JELLO 1-2-3 LAYERED DESSERT RECIPE

Steps:

• Dissolve gelatin mix in boiling water in a bowl.
• Add enough ice cubes to cold water to measure 1 1/4 cups; add to gelatin mixture.
• Put in a blender; cover and blend 30 seconds.
• Add whipped topping. Cover; blend until smooth.
• Pour evenly into four dessert dishes. Refrigerate at least 20 minutes or until set.