Long Weekend Jello

There is something about a jello salad that screams summer. This is an old favourite given to me by my friend Kristin who, being American, makes this with the appropriate patriotic colours for the most American of all holidays, July 4th. Every time I make this jello it is incredibly popular with crowds of all ages. I think it has something to do with the creamy middle.

When I made the jello in the picture above, I started getting creative and tried a variety of different shaped jello servings. The feet were really cute, as were the hearts. If you are going to get creative with this jello, make sure it is well chilled beforehand, and don't even think about wasting the scraps. You will no doubt have family members who are willing to help you out with that!

Long Weekend Jello

Serves 8-10.

2 - 3 ounce packages flavoured jello* (choose your preferred colours and flavours)

2 cups half & half cream

1 cup granulated sugar

1 cup sour cream

2 packages Knox unflavoured gelatin

1/4 cup water

2 teaspoons vanilla

Prepare the first layer: Make the first box of jello, according to the directions on the box, in the bottom of a glass 13x9 inch dish. Chill until firm.

Prepare the second layer: Heat the cream and sugar until warmed through, but not boiling. Dissolve the gelatin in a small dish with the water. Add the gelatin mixture to the hot cream and stir well. Remove from the heat and blend in the sour cream and vanilla. Allow to cool completely. Gently spoon the cooled cream mixture over the first layer of jello and return to the refrigerator until firm.

Prepare the third layer: Make the second box of jello, according to the directions on the box, and gently pour over the cream layer. Return to the fridge and chill until firm.

To serve, cut into 1 or 2 inch squares, or use a small, straight-sided cookie cutter to cut out your favourite shapes.

*For the jello in the picture, I used lime on the bottom and raspberry on the top.