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.

Pistachio Bundt Cake

I made this cake for dessert on St. Patrick's Day. We had invited a new single sister in our ward over for dinner and I wanted a nice dessert, but festive. It was delicious! It was moist enough that it didn't need frosting. I dusted it with powdered sugar like the photo. You might want to read through the reviews as there are good tips for different frosting's, egg substitutes and such.

 

Original recipe found at AllRecipes.com

• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant pistachio pudding mix
• 4 eggs
• 1 1/2 cups water
• 1/4 cup vegetable oil
• 1/2 teaspoon almond extract
• 7 drops green food coloring (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
2. In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
3. Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.