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Showy and stunning, this dessert is a labor of love (or insanity!) to make. There are 16 layers made from 8 packages of red and green gelatin, and each layer requires a few minutes to set before the next can be added. The active prep time is about 1 1/2 hours, but the chilling time between each layer means the process requires several hours. Perfect though for a make-ahead dessert. Use sugar-free gelatin if you prefer.
Ingredientes
- 4 3-ounce packages raspberry or strawberry gelatin
- 4 3-ounce packages lime gelatin
- 9 cups boiling water (I kept a steam kettle on low so hot boiling water would always be ready)
- 1 cup sour cream
- Prepared whipped topping
Direcciones
- (Chill the serving glass bowl in refrigerator so setting time will not be delayed.)
- FIRST LAYER:
- Dissolve the contents of one lime gelatin in a mixing bowl with 1 cup boiling water. Stir thoroughly 2 minutes to dissolve sugar. Divide this between two bowls, each with about 2/3 cup of dissolved gelatin. To first bowl add 2 tablespoons sour cream. Beat with wire whip to blend well. Pour into chilled serving glass container and refrigerate for 20-30 minutes until layer has set, though top may be a little tacky if touched. Setting time is approximate as conditions will vary with fridge and ambient temperature.
- SECOND LAYER:
- After preparing first layer, add 2 tablespoons boiling water to the other bowl of dissolved gelatin and stir. Set aside at room temperature while first layer sets up. (Be sure not to leave it there too long or it can gel at room temperature.) Carefully pour second layer over the first, covering surface. Refrigerate to set second layer.
- THIRD LAYER & BEYOND:
- Using one package of raspberry or strawberry gelatin, continue making two layers by dissolving gelatin in 1 cup boiling water and then dividing into 2 bowls, adding 2 tablespoons sour cream to the first and 2 tablespoons boiling water to the second. Alternating in this manner will make 16 layers, the top one being a clear red gelatin.
- TO SERVE:
- Pipe or spread a generous amount of whipping cream on top. Cut into wedges and run a knife around widest edge; lift each slice out with 2 wide pancake turners. Or just spoon out portions, reaching all the way to bottom to get as much of the stratum layers as possible.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 30 servings | |
| Calories 20 | |
| Calories from Fat 14 | 70% |
| Total Fat 1.58g | 2% |
| Saturated Fat 0.89g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 9mg | 0% |
| Potassium 27mg | 1% |
| Total Carbs 1.52g | 0% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.75g | 1% |
| Protein 0.29g | 0% |
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