12 Layer Christmas Jello Salad Recipe (2024)

FAQs

What is the ratio of Jello 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.

Jello salad fell out of fashion in the 1960s and 70s. The rise of Julia Child and the popularization of French cooking in the United States made the jello salad appear less elegant, and dieting trends eventually turned against sugary food like Jell-O.

There is no difference at all in meaning, though I think some Americans like myself prefer to use mould when not talking about the fungus. I generally like continuity within my articles so I went with the spelling found on the overwhelming majority of my recipes for Jell-O salad, which are 'u'-less.

Use 1 envelope (1 tablespoon or 1/4 ounce) unflavored gelatin to 2 cups of water for standard firmness. Decrease or increase water or other liquid for your particular needs. One (3-ounce) package of flavored, sweetened gelatin needs 2 cups of water.

-Both sheet and powdered gelatin should be dissolved in cold water. If hot water is used, granules of gelatin will swell on the outside too quickly, preventing the water from getting into the center. -Don't boil things made with gelatin.

With Jell-O salads becoming less popular, the brand looked for its next hit. But it had a problem: With the increase in women entering the workforce, families weren't sitting down for as many meals and eating dessert like they once did. And new, ready-to-eat foods were hitting the market that were more convenient.

Fresh raw pineapple shouldn't be used in Jello salad because it contains protease enzymes. These will prevent the gelatin from gelling and will leave you with a liquid jello salad. Citrus fruits are fine. For example it is quite common to add mandarin oranges.

Why do hospitals serve so much Jell-O? 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.

Spraying the mold with Pam or some other cooking spray is another common trick, but one that may leave a residue and flavor on the Jell-O, which you may not want depending on what you are making. Certain molds, including newer plastic ones and some vintage molds, also come with removable seals to help with unmolding.

Freezing prepared Jell-O gives it a totally new texture that makes it even more fun to eat. The clear, jiggly gel transforms into a cloudy neon color that's almost entirely opaque. The texture is still soft and chewy, but it's lighter and more airy, even when completely frozen.

Should you cover jello while it chills? ›

To hasten chilling, chill the mold a few minutes in a pan of ice and water before placing in refrigerator. For storage overnight or longer, it's wise to cover the gelatin to prevent evaporation and drying. To make one serving, dissolve 1 3/4 tablespoons Jell-O Gelatin in 1/2 cup boiling water. Chill until firm.

Yes you can reheat the times you need, just take in account that you don't exceed the temperature that I think it's 60 or 70 °C.

Pouring water into gelatin powder is more likely to generate lumps and leave some gelatin undissolved. To dissolve gelatin powder, place over a warm water bath or pour into warmed liquid. Gelatin powder does not set at high temperatures. Be sure to use with liquid that has been warmed to between 50 and 60C.

the small pkg is 3 oz which equals 1/3 cup.

Sprinkle the gelatin evenly over the top of the water. It will begin to absorb the water and swell in size. Let the mixture stand for 5 minutes before proceeding with the recipe. You will need about 1/4 cup of water per 1/4 oz of gelatin (one packet of powdered gelatin).