Rainbow Jello

I cut this recipe out of the Idaho Statesman around 9 years ago and have been making it ever since. It's a great recipe for a potluck, birthday or St. Patrick's Day. This was way before Pinterest and even blogging, and finding things like this were like gold to me! I know now you can find a ton of variations of Rainbow Jello online, but this is my first and favorite. This recipe takes time but worth it.

Rainbow Jello

6 small boxes of Jello: purple (grape), blue (blue raspberry), green (lime), yellow (lemon), orange (orange),  red (cherry)
2 cups vanilla yogurt

Starting with the purple or red jello, add 1 cup boiling water to the packet of Jello.  Mix until dissolved. Divide liquid Jello in half.  Add 1/3 c. vanilla yogurt to one of the bowls of Jello.  Mix until smooth.  Ad 2 Tbl cold water to the other bowl of Jello and mix well.

Pour the yogurt mixture into a clear, large glass bowl or 9x13 clear glass pan.  Place in fridge. Let that layer sit 45 minutes. Add second layer (mixture with no yogurt added) on the top.  Put back in the fridge for 45 minutes.

Repeat with remaining 5 layers.  You can split up the time consumption by doing 3 layers one day and 3 layers the next.  Let the complete dish sit overnight, serve cold. Colors should go in this order from the bottom: purple, blue, green, yellow, orange, red.

Raspberry Pretzel Jello Salad

This jello is always a hit! The combo of tart raspberries, salty pretzels, and sweet middle is so yummy.

(photo coming soon!)

Crust
1/1/2 c. crushed pretzels (I put a bunch in a ziploc bag then crush them with my rolling pin)
3/4 c. melted butter
3 T. sugar

Crush pretzels and add butter and sugar. Pat into a 9x13 pan and bake at 350 for 10 minutes. Let cool before you add the other layers. You can do this part the night before if desired.

Middle
1 8 oz. cream cheese
1 c. powdered sugar
1 8 oz. tub cool whip

Blend cream cheese and powdered sugar together. Fold in cool whip. Spread on top of cooled crust.

Topping
1 large pkg. raspberry jello
2 c. water
12 oz. frozen raspberries

Boil water and mix in jello. Let cool slightly then add the frozen raspberries. This sets the jello. Pour on top of cream cheese mixture and spread around evenly. Put in fridge to set for at least an hour before serving.

Blueberry Jello Salad

This is the jello salad that I have made for a few family get togethers. Indira has asked me a few times for the recipe and I am finally posting it! This jello salad is like Nate's family's orange jello salad to my family. We all love it and it is almost at every family get together!

(1) 6 oz. Box Raspberry Jello
(1) 20 oz. Can Crushed Pineapple, undrained
(1) Can Blueberry Pie Filling

Dissolve jello in 2 c. boiling water and stir until well dissolved, about 2 minutes. Stir in the pineapple and pie filling and pour into a greased 9x13" pan. Refrigerate until set. Top with delicious topping below.

(1) 8 oz. Cream Cheese (can use low or no fat varieties), room temperature
1 c. Sour Cream
1/2 c. Sugar

Beat together cream cheese and sugar, then beat in sour cream. This can sometimes be a little lumpy, but it seems like warming the cream cheese to room temperature and using beaters usually does the trick.

Orange Jello Salad

This recipe is a Southwick favorite! And a MUST at Thanksgiving dinner. We usually have to quadruple the recipe. Seriously.

1 lrg. pkg. vanilla pudding (cook pudding, not instant)
1 lrg. pkg. orange jello
1 8 oz Cool Whip, thawed (if you use light cool whip it may not set up as good)
1 or 2 cans mandarin oranges
2 c. hot water
2 c. cold water

Mix vanilla pudding with 2 cups water and bring to a boil. Sprinkle large package of orange jello into pudding until dissolved. Add two cups cold water. Stir and put in fridge until jelled slightly. Whip in Cool Whip well. Add drained oranges, as much as you want. Stir all together and refrigerate until set up completely.

Jello Supreme

1 large box orange jello
1 small box instant lemon pudding

Make the jello as if you were making jello. Make the pudding as if you were making pudding. Whisk the two together and refrigerate until set. Top with Cool Whip. Serves 6.