Rainbow Ribbon Mold
6 1/4 cups boiling water (or more) 5 (or more) pckgs (4-serving size) Jell-O, different flavors
1 cup (or more) vanilla lowfat yogurt or sour cream
Notes: I first sprayed my mold with no-stick cooking spray and then wiped off excess. Also, the book (Joy of Jell-o Molds) suggests completely filling your mold to make the unmolding process easier. My mold was about 7 cups, so I added an extra flavor.
1. Stir 1 1/4 cups boiling water into 1 flavor gelatin in small bowl at least 2 min. until completely dissolved. Pour 3/4 cup dissolved gelatin into 6-cup mold. Refrigerate about 15 min. or until set but not firm (should stick to finger when touched.) [I found that this first layer of Jello also needs to come to room temp before you refrigerate it for the 15 min., or it needs to refrigerate a little longer than 15 min. - the second layer is where I had problems with the leakage into the first layer]. Do not refrigerate too long though, or the layers will not adhere to each other.
2. Refrigerate remaining gelatin in bowl about 5 min. or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tbsp. of yogurt or sour cream. Spoon (very gently - do not pour!) over gelatin layer in mold. Refrigerate about 15 min. or until set but not firm. (should stick to finger when touched).
3. Repeat process with each remaining gelatin flavor. Be sure to cool dissolved gelatin to room temp before pouring into mold. Refrigerate gelatin as directed to create a total of 10 or more alternating clear and creamy layers.
4. Refrigerate AT LEAST 2 hours or until firm. Unmold.
To unmold: wet your fingertip and run it around the outside edge to loosen Jello from pan. Dip mold into warm, not hot water, for a few seconds. Remove from water. Place moistened serving plate upside down on top of mold. Invert and give it a shake. If it doesn't come loose easily, dip in warm water again. (It does make a really satisfying schluuup sound as it releases! )