Rainbow Jello, aka Seven Layer Jello Salad

• Want to make people smile? Want the perfect summer treat to delight grown-ups and kids alike? Then feast your eyes on this jiggling blast from the past. 

• Yep. The one, the only--Seven Layer Jello Salad.
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• Perfect for Birthday parties, picnics, and barbecues, this cool sweet Jello salad somehow completes a big summer gathering. My great-aunt Zelva would make this for every Pennsylvania family reunion. I loved the rainbow colors and creamy tutti frutti flavor as a kid and would load up my plate. As an adult, I still love it and I'm so glad to have great-aunt Zelva's recipe. Making this brings back memories of lazy sunny days, relaxing on lounge chairs in green summer grass, while chatting with family members, who are now long gone. 
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• Seven Layer Jello Salad
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• 1 (3 ounce) package lime gelatin
• 1 (3 ounce) package lemon gelatin
• 1 (3 ounce) package orange gelatin
• 1 (3 ounce) package cherry gelatin
• 4 cups boiling water, divided
• 2 1/2 cups cold water, divided
• 2 envelopes unflavored gelatin
• 2 cups milk
• 1 cup sugar
• 2 cups sour cream
• 2 teaspoons vanilla extract
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• Dissolve lime gelatin in one cup of boiling water. Stir in ½ cup cold water. Pour into 9”x13”x2” glass baking dish.  Refrigerate until set.

In a small saucepan, sprinkle unflavored gelatin over ½ cup cold water. Let stand for 1 minute. Stir in milk and sugar. Cook and stir over medium heat until gelatin and sugar are dissolved. Remove from the heat. Whisk in sour cream and vanilla until smooth.

Spoon 1 ½ cups creamy gelatin mixture over the first flavored layer. Chill until set. ***HINT: You do not want your extra creamy mixture to set while you’re waiting for the fruit layers to set. I leave my creamy filling on the kitchen counter and stir it before layering it on each time until it is used up.

Prepare lemon flavor gelatin as directed for lime gelatin. Alternately layer flavored gelatin with creamy gelatin layers, allowing each to set before adding the next layer. Top with cherry gelatin. Refrigerate overnight. Cut into squares. Serve with a spatula right out of the glass dish.

Enjoy!

~The Lemonista