Kaleidoscope Mold
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5 Hr 45 Min
Prep : 15 Min Cook: 5 Hr 30 Min
Five different jelly flavours are enriched with sour cream, chilled slightly and dropped randomly into a mold for a colourful side dish or dessert.
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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
6-1/4 cups boiling water, divided
2
1 pkg. (85 g) each Jell-O Lemon Jelly Powder, Jell-O Orange Jelly Powder, Jell-O Grape Jelly Powder, Jell-O Raspberry Jelly Powder and Jell-O Lime Jelly Powder
3
1 cup sour cream, divided
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Step 1
Add 1-1/4 cups boiling water to each flavour jelly powder in separate bowls; stir 2 min. until completely dissolved. Add about 3 Tbsp. sour cream to jelly in each bowl; mix well. Step 2
Refrigerate 1-1/2 hours or until thickened. Drop spoonfuls of different jelly flavours alternately into 8-cup mold sprayed with cooking spray. Step 3
Refrigerate 4 hours or until firm. Unmold before serving. Kraft Kitchen Tips!
How to Unmold the Jelly
Dip mold in warm water about 15 seconds. Gently pull jelly from around edge with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center jelly on plate.
Substitute
Prepare using your favourite flavours of Jell-O Jelly Powder.
Nutrition
Calories
130
Calories From Fat
0
% Daily Value
Total fat 3 g
5 %
Saturated fat 2 g
10 %
Cholesterol 10 mg
Sodium 115 mg
5 %
Total carbohydrate 24 g
8 %
Dietary fibre 0 g
0 %
Sugars 24 g
Protein 2 g
Vitamin A
2 %
Vitamin C
0 %
Calcium
0 %
Iron
0 %
Servings
16 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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