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A Cookbook of Memories

Cakes, Pies and Desserts

RAINBOW RIBBON JELLIED DESSERT 
Donna Peck-Harland, Kirkfield Park United, Winnipeg

5 small packages jello, any 5 flavours 1 cup sour cream or plain or vanilla yogurt
6 1/4 cup boiling water
Dissolve 1 package jello powder in 1 1/4 cup of boiling water. Pour 3/4 cup of the gelatin into 6 cup ring mold. Chill until set but not firm, about 15 minutes. Chill remaining gelatin in bowl until slightly thickened. Gradually blend in 3 Tbsp sour cream. Spoon over gelatin in mold. Chill until set, but not firm, about 15 minutes. Repeat with remaining gelatin flavours, chilling dissolved gelatin before measuring. Chill until firm, about 2 hours. Unmould. Makes 12 servings. Prep time: 1 hour, chill for 4 hours. This is a very colourful and attractive addition to a festive table.

 
 
 

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Box 159, Fort Qu'Appelle, Saskatchewan Canada S0G 1S0
Phone: 306-332-5691 Fax:306-332-5264
Email: office@callinglakes.ca