All you need is 2 packs of jello, water, and a container of cool whip. To make it extra fall festive, I chose orange and red jello (apricot and rasberry). If you can boil water and stir, you can make this. The longest part is letting it set. It's less than $5 to make, and you can make it sugar free by using ... sugar free jello and whip cream.
Step 1: Make First Layer
I used the apricot for the bottom layer. Follow the instruction on the pack. After you make it, pour it into the bowl you are using, or if you are copying me, into the different glasses. I tried to eyeball them and make them even, and one pack was enough to fill 6 glasses. Put them in the fridge and start them setting.
Step 2: Let Chill
Let the containers chill for about 15 minutes, then make the second pack of jello. Mix it in a bowl and put in the fridge to set.
Step 3: Mix in Whipped Cream
After the second layer has chilled for about 15 minutes it should be ready to mix in the whipped cream. The way you can tell is if it has bits that are starting to firm up. If it is not ready yet, put back in the fridge and check again in 5 minutes.
When it is ready mix in the whipped cream (3/4 cup). After you add the whipped cream, put the rest back in the fridge. There should still be enough to top the deserts when they are done.
Step 4: Add 2nd Layer
Pour the jello/whipped cream mix into the glasses. My first time I thought if I poured slowly it would work better, but it's just the opposite. When I did it slowly, it broke the layer of apricot jello and sunk in a little, when I pured it faster it just settled on the top.
Put them in the fridge and let chill for at least 3 hours.
Step 5: ENJOY
You can use the remainder of the whip cream to top the jello. After stuffing you face with turkey, this is a good Thanksgiving desert. After all, there's always room for jello.
Participated in the
CHOW Thanksgiving Recipes Contest