Here in Utah, we love Jell-o. This gem of a recipe came to us from my husband’s sister’s husband’s family. Also known as my brother-in-law. Confusing enough, right? 🙂 We have added this to our Thanksgiving traditions and it would make a lovely side to your Christmas meal as well. It is truly a labor of love to make this, but it is so beautiful. The combinations and possibilities are endless. Feel free to take the basic recipe and change it up to your liking! This can easily be doubled to literally fill a 9×13″ pan to the very top.

This is such a fun treat and it is a bright, colorful addition to your Christmas feast! This recipe will only give you one layer of each flavor. I made one layer of each, then repeated in reverse order and it literally almost wouldn’t fit inside of my 9×13″ pan.

Rainbow Layered Jello

Yield: 1 9x13" pan


  • 3 oz. Raspberry Jell-o
  • 3 oz. Orange Jell-o
  • 3 oz. Lemon Jell-o
  • 3 oz. Lime Jell-o
  • 3 oz. Grape Jell-o
  • 1 large tub of Cool Whip


  1. Boil 1 cup of water. Dissolve raspberry jello into this water, stirring for 2 minutes.
  2. Place 1/2 of the raspberry jello mixture into the bottom of a 9x13" pan. Place directly into the fridge. This will need to chill for 30 minutes.
  3. Immediately after putting the dish into the fridge, mix the other 1/2 jello mixture into 1/3 c. cool whip. Allow this to sit at room temperature as the 9x13 dish is cooling in the fridge.
  4. After 30 minutes, pour the jello/cool whip mixture on top of the chilled layer of raspberry jello.
  5. Put this into the fridge. While this layer is cooling for 30 minutes, boil 1 cup of water, dissolve in the orange jello.
  6. This time you will want to save 1/2 of the orange jello and let it cool at room temperature so you don't melt the layers in your dish. Go ahead and mix the other 1/2 of the orange jello with 1/3 c. cool whip.
  7. Continue to repeat this process of jello making, mixing with cool whip, pouring onto the chilled layers, etc. until you have finished all of your jello flavors.
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