With it being Frank's birthday we had to come up with something special for his birthday party today at his school. Frank decided on a Rainbow Jello mold. How fun is that? We also had pizza, cupcakes w/no icing and vanilla bean ice cream. Yes, this is a stomach ache in the making! This multi-colored concoction was a huge hit with the entire class and among the other children.
This is a fairly time consuming recipe, it took us (Frank, my husband and I) about 4 hour. It's totally worth it in the end, especially if you have kids. You can do this in rainbow colors, or colors suitable for your event. You can make this in whatever shape pan of your choice. I prefer a Bundt pan, it makes an attractive mold.
I must share with you all that my son let me know that he is now considered a tween! Lord help me ;).
Any other time I would have started over to make this mold perfect, yes my dear friends I have OCD.Knowing this was made with six hands, a lot of love and family time made the end product perfect with its imperfections.
Rainbow Jello Mold
adapted from Kraft Foods
8-3/4 Cups boiling water
7 pkg flavored Gelatin, 1 each of the 6 different colors of the rainbow, plus one extra, either red or purple
1-1/4 Cups Cool Whip
Line the boxes of gelatin in rainbow order or how ever you choose next to 5 bowls, and one quart sized bowl. Put each flavor of gelatin in its own bowl, use the larger one for the double batch. Stir 1 1/4 cups boiling water into each flavor at least 2 minutes until completely dissolved. Do one at a time, to make sure each is completely dissolved properly, use 2 1/2 cups for the double batch. You will end your mold with the double batch.
Lightly spray a 10 cup Bundt pan with cooking spray. Beginning with your first color, either red or purple, whichever you DID NOT buy two packages of (we start with purple), pour 3/4 cup of the dissolved gelatin into the bundt pan. Refrigerate about 15-20 minutes or until set but not firm, gelatin should feel tacky and stick to finger when touched.
Stir 2 Tbsp. of the yogurt into the 1/2 cup of dissolved gelatin remaining in the cup, use a small whisk to get out all the lumps. Refrigerate this remaining gelatin about 5 minutes or until slightly thickened. Leave the rest of the flavors at room temperature.
Spoon the creamy gelatin over the set, but still tacky gelatin in pan. Refrigerate about 10-15 minutes or until gelatin is set but not firm, gelatin should stick to finger when touched.
Repeat this with each remaining gelatin flavor. Refrigerate overnight.
Unmolding: For best results, unmold just before serving. Fill sink with warm water, not too hot otherwise it will melt. Rub a few drops of water onto the serving plate, this will help adjust the mold after unmolding, if necessary. Invert serving plate on top and flip quickly.