12 Layer Christmas Jello Salad Recipe (2024)

FAQs

What is the ratio of Jell-O powder to water? ›

Whisk together 1 cup (240 milliliters) of hot water with 1 packet of jello in a large bowl. Keep whisking until no powdery granules remain, about 2 to 3 minutes. If you are using a larger, 6-ounce (170 grams) packet of jello, use 2 cups (475 milliliters) of hot water instead.

Plastic, metal, ceramic, stoneware, porcelain, glass and silicone are all suitable materials for molding Jello.

As World War II began, they were a way to "prove to you and your friends that you can still do luscious entertaining in spite of shortages and rations," as one wartime recipe for "Olive Relish" (olives, pickles, celery, and vinegar in lime Jell-O) declared.

Simply add 2 cups boiling water to the gelatin mix, stir for 2 minutes until completely dissolved, stir in 2 cups cold water, then refrigerate for 4 hours or until firm. Each family size Jell-O gelatin dessert mix is individually packaged in a 6-ounce sealed pouch and makes 8, 1/2-cup servings.

One tablespoon of unflavored gelatin(like the Knox brand) will gell 2 cups of liquid.

Here's a basic guide for using powdered gelatin: Sprinkle the desired amount of gelatin powder evenly over the surface of cold liquid. A good ratio is 1 tablespoon (9 grams) of powdered gelatin to 2 cups (500 ml) of liquid.

Mix the gelatins in different bowls, allow to cool until they start to jell, but are still somewhat pourable, than carefully pour the layers without allowing them to mix.

Spray your mold: Make sure you spray your mold—no matter what type you use—with cooking spray before filling. This will make removing the gelatin easier. Take your time: Multi-layer molds take time to create. Each layer needs to set for about 45 minutes before adding the next.

There are a few reasons: Jell-O is easy to swallow and digest, making it suitable for patients who have difficulty eating solid foods or have digestive issues. It's smooth texture and mild flavor make it more tolerable for those with sensitive stomachs or who are recovering from surgery.

Bromolain in pineapple, papain in papaya and actinidin in kiwi are all enzymes capable of breaking down proteins, hence the warning that these fruits cannot be used in Jell-O. But canned fruits are fine because the pasteurization process they undergo destroys the proteolytic enzymes.

Why not put pineapple in Jell-O? ›

Gelatine is derived from the protein collagen. The enzyme in fresh* pineapple, bromelin, breaks down collagen and this prevents the jelly from setting.

The boiling water is important because it helps to fully dissolve the Jello powder and ensures that it will set properly. On the other hand, if you were to use only cold water, it would not dissolve the Jello powder as effectively and could result in a mixture that doesn't set properly or has lumps in it.

This 3 ounce package makes four 1/2-cup servings so you can prepare enough for the whole family. It's easy to make a tasty dessert for kids or adults Simply mix the gelatin with boiling water, stir in cold water, and refrigerate until set.

It's important to use the right amount of water, as using too much or too little can affect the taste and texture of the Jell-O. Additionally, you can add fruit, whipped cream, or other ingredients to enhance the flavor.

As an approximate guide, 1 tsp of McKenzie's Gelatine Powder is the equivalent of 2 McKenzie's Gelatine Leaves. To use gelatine powder, sprinkle 2 tsps of powder in 2 tbs cold water .

Mix prepared Jello and milk in a blender for about 5 seconds. Pour in to two glasses and enjoy.

– One envelope of powdered gelatin (about 1/4 ounce) is about 2 1/4 to 2 1/2 teaspoons. -If the recipe calls for packets (ie; 2 packets), use packets of gelatin for measuring. -If the recipe calls for a specific amount (ie: 2 teaspoons gelatin), open the packets and measure the gelatin granules with a measuring spoon.