| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Neapolitan |
|
12 |
Servings |
INGREDIENTS
| 15 1/4 |
c |
Boiling water |
| 5 |
pk |
Jell-o brand gelatin dessert; (4 svg. size) any 5 different flavors |
| 1 |
c |
Breakstone's sour cream (1/2 pint); OR Breyers vanilla lowfat yogurt |
INSTRUCTIONS
STIR 1 1/4 cups boiling water into 1 flavor of gelatin in small bowl at
least 2 minutes until completely dissolved. Pour 1/4 cup of the dissolved
gelatin into 6-cup ring mold. Refrigerate about 15 minutes until set but
not firm (gelatin should stick to finger when touched and should mound).
Refrigerate remaining gelatin in bowl about 5 minutes until slightly
thickened (consistency of unbeaten egg whites). Gradually stir in 3
tablespoons of the sour cream. Spoon over gelatin in pan. Refrigerate about
15 minutes or until set but not firm (gelatin should stick to finger when
touched and should mound).
MEANWHILE, repeat process with each remaining gelatin flavor. (Be sure to
cool dissolved gelatin to room temperature before pouring into mold.)
Refrigerate gelatin as directed to create a total of 10 alternating clear
and creamy gelatin layers.
REFRIGERATE 2 hours or until firm. Unmold. Garnish as desired.
Happily scanned and "Busted" by Pamela Creeden April 16, 1998
NOTES : Gelatin recipes with layers of different flavors and textures date
back to the early 1900's when they were called Neapolitans. They were
often molded in loaf pans and served in slices to show the rainbow effect.
A real showpiece for a buffet or dinner party.
Recipe by: Jello® Celebrating 100 Years, p.48
Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com>
on Apr 16, 1998
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