Title: Twelve Layer Jello Salad
Categories: None
Yield: 1 Servings

6 Boxes Jello; (regular or
-sugar-free)
16 oz Carton sour cream

Level your refrigerator. Cool a 9"x13" Pyrex pan in the refrigerator for a
few hours. Dissolve 1 box Jello in 1 cup boiling water. Divide in half. To
one half, add 3 Tablespoons cold water and pour into chilled pan. Return to
refrigerator and let set about 1/2 hour. To the other half add 1/3 cup sour
cream. When clear layer is set, pour this layer on top. Let set about 1/2
hour. Repeat steps with another box of Jello. Keep adding layers,
alternating clear and creamy.

I usually cover it with plastic wrap when it is finished, but to keep the
plastic wrap from sticking to the top layer and pulling it away, I insert
toothpicks, evenly spaced, and kind of tent the plastic wrap over the
jello.

Posted to Bakery-Shoppe Digest V1 #454 by fundwell@excel.net on Dec 15,
1997