For Easter weekend, I went home to Michigan to celebrate and eat with my wonderful, loud family. One of our Easter traditions is the Jello Ribbon Salad. My grandmother made this salad every year to perfection, and I don’t think that any of us appreciated the labor that goes into it until this year, when we had to fend for ourselves. My cousin graciously offered to make the dish this year, and I think that she’ll pass the torch to me for next year. Considering this takes about 48 hours and almost constant monitoring to make, it is definitely a labor of love.
This is one of those 1950s hold overs that’s reminiscent of women wearing aprons, men with crew cuts, and kids hula-hooping in the backyard. If you have idle hands, or want to make a crowd-pleaser dessert – take a stab at it!
Update (7/2011) – This is the original recipe from my grandma’s cookbook.
Happy (belated) Easter, and may your family traditions live long and prosper 🙂
Rainbow Jello Salad:
5 (3 oz. each) pkgs. Jello, any 5 different flavors
5 c. boiling water
10 tbsp. ice water
10 tbsp. sour cream
Dissolve one package Jello in 1 cup boiling water. Pour 1/2 cup into bowl and add 2 tablespoons ice water. Chill until set in ring mold or pretty glass serving dish (we use a glass brownie pan). Blend 2 tablespoons sour cream in remaining Jello and pour over gelatin in mold. Chill until set, about 20 minutes. Repeat with each flavor of gelatin remaining. Pour into mold until ribbon is completed.
Time: about 48 hours.
Serve with a big dollop of whipped cream.