Try this Twelve Layer Jello Salad recipe, or contribute your own.
Suggest a better descriptionLevel your refrigerator. Cool a 9"x13" Pyrex pan in the refrigerator for a few hours. Dissolve 1 box Jello in 1 cup boiling water. Divide in half. To one half, add 3 Tablespoons cold water and pour into chilled pan. Return to refrigerator and let set about 1/2 hour. To the other half add 1/3 cup sour cream. When clear layer is set, pour this layer on top. Let set about 1/2 hour. Repeat steps with another box of Jello. Keep adding layers, alternating clear and creamy. I usually cover it with plastic wrap when it is finished, but to keep the plastic wrap from sticking to the top layer and pulling it away, I insert toothpicks, evenly spaced, and kind of tent the plastic wrap over the jello. Posted to Bakery-Shoppe Digest V1 #454 by fundwell@excel.net on Dec 15, 1997
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Serving Size: 1 Serving (952g) | ||
Recipe Makes: 1 | ||
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Calories: 2731 | ||
Calories from Fat: 569 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.2g | 84 % | |
Saturated Fat 39g | 195 % | |
Monounsaturated Fat 18.4g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 156.8mg | 48 % | |
Sodium 2662.2mg | 92 % | |
Potassium 980.6mg | 26 % | |
Total Carbohydrate 487.5g | 143 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 487.5g | ||
Protein 70.7g | 101 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2731
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