Recipe - Layered Jello Aka Ribbon Jello

7 Boxes (small) of Jello
(note):
Cherry
Lemon
Lime
Pineapple
Orange Jello
Black Jerry
1 cn Evaporated milk (I use the
evap. skin)

NOTE: I use them in this order, bottom up, or you can color coordinate any
flavors or colors you wish.

On layers (bottom up) 1357, dissolve the jello in Three fourths cup hot water, 3/4
cup cold water.

For layers 246, use One half cup hot water, One half cup cold water, One half cup evap.
milk.

Each layer needs to set before adding the next layer. I use a slotted spoon
held just above the set layer to kind of buffer the next liquid layer as it
goes on. I also usually mix up my next layer in a 2cup pitcher and set it
in the freezer a few minutes (but don't forget it smile) so it will start
cooling before it's time to put it on the set layers. You don't want to put
hot liquid jello on your set layers of course.

When all is set up spread Cool whip on top. I make mine in a 9x13 glass
dish and it's so pretty when done and then can cut it in squares to serve,
or you can add the Cool Whip to individual servings. This is especially
helpful if you think you'll have some left over because the jello keeps in
the fridge longer than the cool whip layer.

This is an awful lot of words for a very simple recipe. However, you should
plan to be around for about 5 hours when you make it. Doesn't take long to
do, except for the waiting between layers to add the next.

Posted to TNT Prodigy's Recipe Exchange Newsletter by
XYEB92A@prodigy.com ( MARY LOU ANDERSEN) on Nov 19, 1997