Layered Jell-O Cake
Calories 47 (0% from fat)
Fat 0 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 4 mg.
Sodium 71 mg.
Carb. 6 gram
Fiber 0 gram
Sugar 3 gram
Sugar Alcohol 0 gram
Protein 3 gram
2 packages (.3 ounces each) Cherry or Strawberry Sugar Free Jell-O
2 packages (.3 ounces each) Peach or Lime Sugar Free Jell-O
4 cups boiling water
2 cups cold water
1/2 cup cold water
2 envelopes unflavored gelatin
2 cups fat free milk
1 cup Splenda
2 cups (16 ounces) fat free sour cream
2 tsp. vanilla extract
This recipe takes a little effort to make properly. Plan on being able to add ingredients over a 4 hour period. The color of the Jell-O you choose helps give it the look. We wanted something dramatic for a party, so we chose red (cherry) and orange (peach). If you want to give it a holiday feel, use lime green and Cherry. Whatever flavors you choose, just remember to get the sugar free mixes.
The final result is an incredibly light dessert that balances the sweet of the Jell-O with the light salty flavor of the sour cream. It almost tastes like layers of marshmallow.
1. Start with four bowls. Put one box of Jell-O in each of the bowls and dissolve each one in a cup of boiling water. Then stir half a cup of cold water into each bowl. (Now each bowl has a packet of Jell-O and 1.5 cups of water mixed together.)
2. Get a fluted tube pan. We used a Bundt cake pan. Lightly coat it with buttery spray. Then pour in the first bowl of Jello. We poured the cherry in. Put the tube pan or bundt cake pan in the refrigerator and chill for 30 minutes.
3. Set the remaining three bowls with Jell-O in them aside.
4. Mix the remaining 1/2 cup of cold water and 2 envelopes of unflavored gelatin together in a small bowl. Let it stand for 5 minutes.
5. While you're waiting for the gelatin, start warming a saucepan over medium heat. Add the fat free milk, stir in the Splenda, the sour cream and vanilla extract. Then pour in the dissolved unflavored gelatin. Mix everything together until it's thoroughly combined. Then remove from the heat and set aside.
6. After the Jell-O has sat for 30 minutes, carefully pour 1 1/2 cups of the sour cream mixture over the top. Put it back in the refrigerator to set for another 30 minutes.
7. Slowly pour the second flavor/color of Jell-O mix over the now hardened sour cream mixture. Let is set for another 30 minutes in the refrigerator and add 1 1/2 cups of the sour cream mixture again.
8. 30 more minutes later, add the third Jell-O and give it 30 minutes of chilling. Finally you'll add the remaining sour cream, give it 30 minutes of chilling and then the final Jell-O.
9. Chill everything for another 4 hours or overnight, to make sure it's set. When you're ready to serve, fill a sink with hot water. Then take the mold and put it in the water for 10-20 seconds. It will just start to "melt" the outside. Put a plate on top of the mold and flip it over. You should end up with a beautifully formed, layered Jell-O cake. Cut it into 16 servings and enjoy.
Yield: 16 Servings