Rainbow Ribbon Jello

This year for me was the first in four years of being in the States for Thanksgiving. It feels normal because it’s what I’ve done the majority of my life.
But.
But, it still feels weird because I’m not with my parents and sister. I’m missing them for sure, but I’m thankful that I still have family near enough to be with this Thanksgiving.

Overseas, we often have Thanksgiving dinner with a large group of friends and we all contribute our favorite dishes. Here we have it at my grandparents’ house with our huge family.

One thing that I’ve always felt was missing when we had Thanksgiving away from home was Grandma's rainbow jello, which she always serves at Thanksgiving. When I was younger, this was the dish all the kids waited for. (Now, besides dessert, it’s sweet potatoes for me. Sorry jello.) It’s colorful, jiggly, you can eat with your fingers…what’s not to like? Overseas, I was not able to have it, but now that I’m back in Michigan I actually get to learn to make it! It definitely has a lot more steps than I expected, but it’s still really simple.

Rainbow Ribbon Jello

Ingredients:
7 - 3 oz. packages gelatin
1 12 oz. can evaporated milk
Boiling water

Directions:
Layer 1: Black cherry jello and 1 1/2 cups boiling water.
Layer 2: Cherry jello, 1 cup boiling water, and 1/2 cup evaporated milk.
Layer 3: Lime jello and 1 1/2 cups boiling water.
Layer 4: Lemon, 1 cup boiling water, and 1/2 cup evaporated milk.
Layer 5: Orange jello and 1 1/2 cups boiling water.
Layer 6: Pineapple or apricot jello, 1 cup boiling water, and 1/2 cup evaporated milk.
Layer 7: Strawberry jello and 1 1/2 cups boiling water.

For layers containing only 1 packet of jello and 1 1/2 cups boiling water:
-Dissolve jello packet in boiling water. Let cool until lukewarm (except for the first layer). Pour into 9”x13” pan.

For layers containing 1 packet of jello, 1 cup boiling water, and 3/4 cup evaporated milk:
-Dissolve jello packet in boiling water. Let cool until lukewarm, then mix in evaporated milk. Pour into pan.

Pouring:
-If you are pouring a new layer onto an existing layer, make sure that the existing layer is completely cool and solidified before adding a new layer. Pour gently so that the new mixture does not rupture existing layer. Pop any large bubbles.

Setting:
-Set in a cool place for about 1 hour, until cool and solidified. It is important that the surface which the pan sits on is level, or you will have tilt-y jello.

Recipe from: Lois Nelson, Vancouver, Washington (Seven Layer Rainbow Molded Salad), Magazine