Secret Seven Layer Casserole

ribbon jello bourbon

Does every family serve ribbon jell-o for the holidays? Ours surely does. My mom starts days in advance to make her ribbon jell-o, layer by layer, for every single holiday dinner; Easter, Thanksgiving, Christmas, 4th of July…

I modified her recipe just a bit, because some family get-togethers require bourbon. And because sometimes, for no reason special, we all need a little cheering up Kitty Forman style – “This should cheer you up: my secret seven-layer casserole. The secret is layers three and six are bourbon.” 

ribbon jello recipe

for the colored layers:

  • four 3 ounce boxes of flavored gelatin
  • 1 cup hot water for each flavor
  • ½ cup cold water for each flavor

for the white layers:

  • 2 cups milk
  • 1 cup sugar
  • 2 envelopes unflavored gelatin
  • ½ cup cold water
  • 2 teaspoons vanilla (OR: 1/4-1/2 cup bourbon, depending on how rough your day is going)
  • 1 pint sour cream
  1. Make first layer of colored gelatin with the 1 ½ cups hot/cold water. Pour into a 9×13 glass baking dish. Chill in refrigerator until firm.
  2. Boil 2 cups milk. Remove from fire, stir in 1 cup sugar to dissolve.
  3. Dissolve 2 packs unflavored gelatin in ½ cup cold water & add to milk. Let cool to room temperature.
  4. Add bourbon to sour cream. Blend into milk.
  5. Divide this white gelatin into 3 equal portions. Pour one over the colored gelatin layer and refrigerate. Store  the other two in the refrigerator.
  6. Continue in this manner, always making sure that liquid has cooled before adding the next layer.

jello squares

 

Seven Layer Gelatin Salad
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for the colored layers
  1. four 3 ounce boxes of flavored gelatin
  2. 1 cup hot water for each flavor
  3. ½ cup cold water for each flavor
for the white layers
  1. 2 cups milk
  2. 1 cup sugar
  3. 2 envelopes unflavored gelatin
  4. ½ cup cold water
  5. 2 teaspoons vanilla (OR: 1/4-1/2 cup bourbon, depending on how rough your day is going)
  6. 1 pint sour cream
Instructions
  1. Make first layer of colored gelatin with the 1 ½ cups hot/cold water.
  2. Pour into a 9x13 glass baking dish. Chill in refrigerator until firm.
  3. Boil 2 cups milk. Remove from fire, stir in 1 cup sugar to dissolve.
  4. Dissolve 2 packs unflavored gelatin in ½ cup cold water & add to milk. Let cool to room temperature.
  5. Add bourbon to sour cream. Blend into milk. Divide this white gelatin into 3 equal portions. Pour one over the colored gelatin layer and refrigerate. Store the other two in the refrigerator.
  6. Continue in this manner, always making sure that liquid has cooled before adding the next layer.
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Posted in Dessert, Gluten Free Recipes and tagged .