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Twelve Layer Jello Salad

6 boxes jello in different colors
16 oz carton sour cream

Level your refrigerator. Cool a 9x12 pyrex pan in the refrigerator
for about an hour.

Prepare the first layer: Mix one color jello with 1 cup boiling
water, divide in half. Add 3 Tablespoons cold water to one half
and pour into cooled pan. Return to refrigerator and let set for
about 1/2 hour. Meanwhile, add 1/3 cup sour cream to the other
1/2 of the jello, and when first layer is set, pour on top.
Refrigerate until firm, about 1/2 hour. Keep adding layers,
alternating clear, creamy, clear, creamy.

I have a couple of tips for this recipe. Set a timer for 30 minutes
so you don't forget to add another layer. Also, when it is finished,
place toothpicks evenly spaced over the top to tent a piece of
plastic wrap. Otherwise top dries out, or plastic wrap sticks to
the top layer and pulls it off. My mother never uses the blue
Jello because she says it bleeds into the other layers, but this
recipe never lasts that long at our house, so we go ahead and use
the blue.


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6 of 9 people found the following review helpful:
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jean' thoughts, September 11, 2004 - 11:49 PM
Reviewer: Anonymous from fort lauderdale, Fl
I had this jello recipe for easter dinner at my mother -in-laws it was awsome. Now that I found the recipe on line, I'm gonna try and make it.

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