4 Layer Gelatin Salad

4 Layer Gelatin Salad

Bottom layer –
Dissolve 1 3oz. box of cherry Jell-O in ¾ cup of boiling water.
Add ¾ cup of cold water.
Spoon into a 9X12 glass dish lightly coated with nonstick cooking spray.
Refrigerate 40 min.

Third layer –
Dissolve 1 3oz. box of orange Jell-O in ½ cup of boiling water.
Add ½ cup of cold water and ½ cup evaporated milk.
Gently spoon over bottom layer.
Refrigerate 40 min.

Second layer –
Dissolve 1 3oz. box of lemon Jell-O in ¾ cup of boiling water.
Add ¾ cup of cold water.
Gently spoon over third layer.
Refrigerate 40 min.

Top layer –
Mix 1 3oz. box of raspberry Jell-O and 1 11oz can of mandarin oranges into a thawed 8oz tub of cool whip.
Gently spoon over second layer.
Refrigerate at least 40 min. before serving.

Got more time? Add more layers alternating as above.

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*The Corner Desk . Com* 4 Layer Gelatin Salad Bottom layer – Dissolve 1 3oz. box of cherry Jell-O in ¾ cup of boiling water. Add ¾ cup of cold water. Spoon into a 9X12 glass dish lightly coated with nonstick cooking spray. Refrigerate 40 min. Third layer – Dissolve 1 3oz. box of orange Jell-O in ½ cup of boiling water. Add ½ cup of cold water and ½ cup evaporated milk. Gently spoon over bottom layer. Refrigerate 40 min. Second layer – Dissolve 1 3oz. box of lemon Jell-O in ¾ cup of boiling water. Add ¾ cup of cold water. Gently spoon over third layer. Refrigerate 40 min. Top layer – Mix 1 3oz. box of raspberry Jell-O and 1 11oz can of mandarin oranges into a thawed 8oz tub of cool whip. Gently spoon over second layer. Refrigerate at least 40 min. before serving. Got more time? Add more layers alternating as above. Back To Soups & Salads Recipe Page