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Seven-Layer Gelatin Salad Recipe

Seven-Layer Gelatin Salad Recipe photo by Taste of Home

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By alternating fruity layers of gelatin in harvest colors with sweetened sour cream, Melody Mellinger of Myerstown, Pennsylvania created one eye-catching treat. "Kids really fall for it," she says with a laugh, "but it's impressive enough to satisfy any adult."

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Seven-Layer Gelatin Salad Recipe

Prep: 20 min. Cook: 10 min. + chilling

Yield: 12-15 Servings

20 10 30

Ingredients

1 package (3 ounces) cherry gelatin
4 cups boiling water, divided
2-1/2 cups cold water, divided
2 envelopes unflavored gelatin
2 cups milk
1 cup sugar
2 cups (16 ounces) sour cream
2 teaspoons vanilla extract
1 package (3 ounces) lemon gelatin
1 package (3 ounces) orange gelatin
1 package (3 ounces) lime gelatin

Directions

In a bowl, dissolve cherry gelatin in 1 cup boiling water. Add 1/2 cup cold water; stir. Pour into a 13-in. x 9-in. dish coated with cooking spray; refrigerate until set but not firm, about 30 minutes.
In a small saucepan, sprinkle unflavored gelatin over 1/2 cup cold water. Let stand for 1 minute. Stir in milk and sugar. Cook and stir over medium heat until gelatin and sugar are dissolved.
Remove from the heat. Whisk in sour cream and vanilla until smooth. Spoon 1-2/3 cups creamy gelatin mixture over the first flavored layer. Chill until set but not firm. Prepare remaining flavored gelatin as directed for cherry gelatin. Alternately layer flavored gelatins with creamy gelatin layers, allowing each to set before adding next layer. Top with lime gelatin. Refrigerate overnight. Cut into squares. Yield: 12-15 servings.

Editor's Note: This recipe takes time to prepare since each layer must be set before the next layer is added.

Nutritional Facts 1 serving (1 piece) equals 222 calories, 6 g fat (4 g saturated fat), 26 mg cholesterol, 85 mg sodium, 36 g carbohydrate, 0 fiber, 5 g protein.

Originally published as Seven-Layer Gelatin Salad in Country Woman November/December 2003, p40

Save Crumbs for Topping Ice Cream

“Don’t discard cookie or cereal crumbs,” advises Marie R. of Bensenville, Illinois. “Use them to top pudding, gelatin and ice cream.”

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Seven-Layer Gelatin Salad

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Reviewed on Oct. 27, 2009 by grammaberr

My aunt made this recipe in a spring-form pan, it was completely set and removed it from the pan, she iced it with Cool Whip. Decorated it like a cake. It looked and tasted terrific.

Reviewed on Jun. 08, 2008 by MarcyC48

I used to have this recipe, but lost it. I'm so glad to find it! Everyone loved it, it's not only delicious but a colorful addition to any menu.