They will have a recipe or a memory of eating the jiggly dessert.
Because most our our Grandmothers served jello.
Sometimes plopped out of a fancy ring mold.
The one I remember from childhood included grated carrots, thinly sliced celery and chopped walnuts. Jello with a crunch.
Modern jello, if PINTEREST is any indicator, involves layering different colors of jello so that dessert is also a bit of artwork.
Here is how you do it:
|Select as many flavors/colors as you like.|
|Use the quick-set method: Dissolve jello into 2 cups |
of boiling water and then mix in 2 cups of ice.
Decide on glassware. This is crucial.
Pour a layer of jello into each serving container (reserve about a quarter of the jello and leave it out on the counter so it doesn't set up).
Put all the serving containers of jello in the refrigerator to set.
In the reserved jello, add a big scoop of Cool Whip (or other non-dairy topping) and blend thoroughly.
Pour a layer of this mixture into all the serving containers and put back into the refrigerator to set.
Repeat with the next flavor/color of jello.
|As soon as a layer is set, add the next one. |
Alternate between jello layer and jello-Cool Whip combination.
|Or use a juice glass (propped in a cupcake tin to get angled layers).|
Shown here with a layer of cherry jello and a layer of cherry jello-Cool Whip combo.
|Once it is set, you can rotate the glass and start another layer of jello.|
|Carefully poured green jello. Now back in the refrigerator to set.|
Drum roll please.
Here is the final jello 'art':