Much like she hinted last Friday about me doing a guest blog about Taco, Mom has been telling me since mid-March she wanted to do a food for thought with 14-Layer Jell-o. I had intentions of doing it for St. Patrick’s Day, I even bought the yogurt, but I just couldn’t find the time to do it.
Jell-o and toast are two things I just can’t cook well. I can cook a mean stir fry and Gamer loves my Cajun Chicken. But I have never been able to fully "set" a Jell-o, so five years or so ago Mom asked me to make the 14-Layer Jell-o for Thanksgiving. We all thought it would be a disaster! I am pretty sure my Dad was laughing and Mom thought it was a great way to kill a very time and fridge space consuming Thanksgiving tradition. (The tradition came from Mom’s big sister.)
As it turns out, with this Jell-o the individual layers only have to set 1/8 inch at a time: perfect for those of us who always make Jell-o Soup. It takes an entire shelf to make the 2 9x13 pans we need to feed our crew, so my fridge is relegated for Jell-o.
*Disclaimer* I only make this once a year, so the first couple of layers are usually rocky. This time I tried to discover what caused the mistakes and I think I have it perfected. That being said there was no way I was going to make a third pan just for perfect pictures. I discovered the side of my fridge the clear pan was on wasn’t getting cold in the middle of the shelf so I had to balance it on the blue pan and in the groove of the shelf to the back wall. Be prepared for the unexpected. And try to ignore the ugliness in the clear pan.
Seven to Eight flavors of Jell-o in different colors 2 boxes each.
(For 2 9x13 pans use large boxes of Jell-o or 1 9x13 use small boxes. If you choose to use large boxes for one pan be prepared to split each box in half as you mix. )
2 quarts of vanilla yogurt.
First line up your Jell-o in the order you wish to prepare it. Layers look better if they are ordered dark to light. When I make it, it usually goes like this:
|All the Jello I used|
Each flavor has two parts, a “normal” layer and a yogurt layer. Always start with the “normal” layer.
For one 9x13 (with small boxes) use 1 cup boiling ¼ cup cold and ¼ c yogurt.
|All whisked up!|
This should make roughly 2 ½ cups of Jell-o. Pour ½ of the Jell-o into your first pan. Pour directly into the fridge pouring carefully and slowly. This will become important on other layers. Try to pour it only on the sloped side of the pan and not directly onto the layer below as that creates holes in the Jell-o. (My aunt likes to pour it onto a spoon. That works too.) Pour the remaining Jell-o into the second pan.
|Up to Layer 8!|