Rainbow ribbon mold

Time 40 minutes
Yields Makes about 7 ½ cups gelatin
Rainbow ribbon mold
(Kirk McKoy / Los Angeles Times )

In a small bowl, stir 1 ¼ cups boiling water into 1 flavor of gelatin until completely dissolved, about 2 minutes. Pour ¾ cup dissolved gelatin into a mold. Refrigerate until set but not firm (the gelatin should stick to the finger when touched), about 15 minutes.


Refrigerate the remaining gelatin in the bowl until slightly thickened (the consistency of unbeaten egg whites), about 5 minutes. Gradually stir in 3 tablespoons of the sour cream or vanilla yogurt. Spoon this gelatin over the set gelatin in the mold and refrigerate until set but not firm, about 15 minutes.


Repeat the process with each remaining gelatin flavor, making sure to cool the dissolved gelatin to room temperature before adding to the mold. Refrigerate between each layer until you have 10 alternating clear and creamy gelatin layers. (for more layers, use simply repeat using additional gelatin colors, water and sour cream or vanilla yogurt).

Adapted from a recipe in the cookbook “The Joy of Jell-O Molds” from Kraft Foods and Meredith Corp.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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