This Rainbow Jello Mold is a feast for the eyes as it is one show-stopping dessert! Six layers of fruity fun in every bite and it is super simple to make, if not time-consuming. Plan ahead for this one but be WOWED by the final result!
Course: Dessert, No Bake Desserts
Cuisine: American, Dessert
7½cupsboiling hot waterdivided
5(3 oz each) boxes cherry, orange, lemon, lime, berry blue and grape Jelloif you cannot find the 3oz (4 serving size) boxes, you can use 1/3 cup of the Jello powder from a larger box
1cuplow-fat vanilla yogurt
Grease a 10-cup Bundt or tube pan with cooking spray; set aside. Meanwhile, place each flavor of Jello powder into 6 separate heat-proof bowls, glasses or cups. Pour 1¼ cups of boiling water into each Jello cup, stirring to dissolve the Jello powder for about 1 minute each cup. You should now have 6 cups filled with hot Jello liquid, one of each flavor. Let set at room temperature for 30 minutes.
Starting with cherry (red), pour 3/4 cup of the cherry Jello liquid into the bottom of the greased pan. Refrigerate for 15-20 minutes. Meanwhile, stir in 1½ Tablespoons of the vanilla yogurt into the remaining cherry Jello, stirring vigorously until no lumps of yogurt remain. Refrigerate the yogurt mixture while the Jello sets in the mold. The key to knowing when it is done is when you tap the surface of the Jello quickly, your finger should leave a small impression in the Jello and your finger should have some Jello on it (but not be dripping with liquid). It needs to be soft set but not completely firm. This balance is key because if it is too soft it will meld together, but if it is too firm, the other layer won't stick properly.
Once the cherry Jello in the mold is soft-set and ready, take a soup spoon and gently spoon the whisked cherry yogurt mixture onto the surface of the Jello in the mold, pouring slowly and toward the center. I recommend pouring toward the center so if there are breaks in the layer below, it won't be as noticeable. Refrigerate the mold for 15 minutes.
Repeat with remaining layers; after 15 minutes, add in your ¾ cup orange Jello layer, then refrigerate 15 minutes. Whisk in the 1½ Tbsp yogurt into the remaining Orange liquid and then carefully and gently spoon the yogurt mixture onto the soft-set orange layer in the mold, etc. It is okay to leave your Jello liquids out while the other layers set. Lastly, you'll end with the purple yogurt mixture.
Refrigerate the entire layered mold for at least 3 hours or overnight, if desired. When ready to serve, lightly moisten a cake stand or platter larger in diameter than the mold and place it upside down onto the mold. Then in one swift motion, invert the mold and cake plate together so the Jello mold comes out in a solid piece onto the cake plate. Serve with whipped cream and sprinkles, if desired.
If you cannot find the 3-oz (4 serving size) Jello boxes, you can use a heaping 1/3 cup of Jello powder from a larger box. Discard or save the remaining Jello powder for another use.