Publisher Photo
Publisher Photo
Now you can be true to your graduate's school—thanks to Torrington, Connecticut resident Andrea Holcomb's clever concoction. You simply make colored gelatins in the school's hues. Andrea notes, "This salad is really easy to put together. In fact, it's an ideal do-ahead dish."—Andrea Holcomb, Torrington, Connecticut
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 2 packages (3 ounces each) lime gelatin
  • 1 package (3 ounces) lemon gelatin
  • 4-1/2 cups boiling water, divided
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 cup heavy whipping cream
  • 1/4 cup sugar
  • 1 cup (8 ounces) sour cream

Directions

In three separate bowls, dissolve each package of flavored gelatin in 1-1/2 cups boiling water. Pour one bowl of lime gelatin into an oiled 8-cup serving bowl or mold; chill until almost set, about 1 hour. Set other two bowls of gelatin aside at room temperature.
Soften unflavored gelatin in cold water; let stand 5 minutes. Heat cream in a medium saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until dissolved. Remove from the heat; stir in sour cream until smooth. Carefully spoon half over chilled lime gelatin layer. Chill until almost set, about 30 minutes.
Carefully spoon lemon gelatin over cream layer. Chill until almost set, about 1 hour.
Stir remaining cream mixture; carefully spoon over lemon layer. Chill until almost set, about 30 minutes.
Carefully spoon the second bowl of lime gelatin over cream layer. Chill several hours or overnight. Unmold if a mold was used. Yield: 12-16 servings.
Editor's Note: Different flavored gelatins may be used to represent your school colors. This recipe takes time to prepare, since each layer must be almost set before the next layer is added.
Originally published as School-Colors Salad in Country Woman May/June 1996, p42

  • 2 packages (3 ounces each) lime gelatin
  • 1 package (3 ounces) lemon gelatin
  • 4-1/2 cups boiling water, divided
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 cup heavy whipping cream
  • 1/4 cup sugar
  • 1 cup (8 ounces) sour cream
  1. In three separate bowls, dissolve each package of flavored gelatin in 1-1/2 cups boiling water. Pour one bowl of lime gelatin into an oiled 8-cup serving bowl or mold; chill until almost set, about 1 hour. Set other two bowls of gelatin aside at room temperature.
  2. Soften unflavored gelatin in cold water; let stand 5 minutes. Heat cream in a medium saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until dissolved. Remove from the heat; stir in sour cream until smooth. Carefully spoon half over chilled lime gelatin layer. Chill until almost set, about 30 minutes.
  3. Carefully spoon lemon gelatin over cream layer. Chill until almost set, about 1 hour.
  4. Stir remaining cream mixture; carefully spoon over lemon layer. Chill until almost set, about 30 minutes.
  5. Carefully spoon the second bowl of lime gelatin over cream layer. Chill several hours or overnight. Unmold if a mold was used. Yield: 12-16 servings.
Editor's Note: Different flavored gelatins may be used to represent your school colors. This recipe takes time to prepare, since each layer must be almost set before the next layer is added.
Originally published as School-Colors Salad in Country Woman May/June 1996, p42

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forSchool-Colors Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review