Looking for an eye-catching side dish to serve at your next gathering? This vibrant Rainbow Jello Mold is guaranteed to impress—both in appearance and flavor.
The mold is straightforward to make but requires about three hours from start to finish, most of which is chilling time. You won’t be tied to the kitchen the whole time, but you will add layers every 10–15 minutes. Plan to be home while you work through the layering process, and allow the mold to set overnight for best results. You can prepare it several days in advance—keep it covered in the mold with plastic wrap until a few hours before serving.
Stir 1 1/4 cups of boiling water into each gelatin container (use 2 1/2 cups for the red). Mix until the gelatin is completely dissolved. Arrange the containers in reverse rainbow order so you’ll start with purple and end with red when layering into the mold.
Spray a bundt pan lightly with cooking spray to help the mold release later. Add 3/4 cup of the purple gelatin into the pan and chill in the refrigerator for 15 minutes. Set a timer for each layer—timing is important so layers partially set and adhere to each other without becoming too firm.
While the clear purple layer chills, take the remaining purple gelatin (about 3/4 cup) and whisk in 1 1/2 tablespoons of vanilla yogurt until smooth and free of lumps. Chill this creamy mixture until the first 15 minutes are up.
When the timer sounds, test the gelatin in the pan by gently touching the surface with a fingertip and lifting immediately. The surface should be tacky to the touch, leave a slight impression, and not be liquid. If so, it’s ready for the next creamy layer.
To add the yogurt layer, gently and slowly spoon the mixture over the set layer, keeping the spoon very close to the surface so the creamy mixture flows in without breaking through. Aim the flow toward the center or down the inner wall of the bundt pan so any small breaks are hidden in the middle of the mold. Once added, chill for another 15 minutes.
Repeat this process for each color, alternating clear and creamy layers. Red is the final color and uses two packages: use 1 1/2 cups of liquid red for the clear layer and mix 1 cup of liquid red with 5 tablespoons of yogurt for the creamy layer.
The unopened gelatin containers can remain at room temperature while you work. If any waiting gelatin begins to firm up, place the container in a bowl of hot water and stir until it returns to liquid.
As the mold fills, chilling times generally shorten because the pan cools and layers are thinner. Check layers earlier as you progress—by the green layer you may only need 10–12 minutes.
After adding all 12 layers, allow the filled mold to set overnight in the refrigerator.
To unmold, fill the sink with warm (not hot) water so it reaches most of the bundt pan’s side but does not reach the top. Do not allow water into the jello. Dip the pan in the warm water for 10–15 seconds until the sides appear slightly shiny and loosen. Remove the pan, dry it, and place a serving plate (2–3 inches wider than the mold) with a few drops of water where the jello will sit—this helps it settle when released.
Place the moistened plate over the bundt pan, grip both plate and pan, flip them over, and slowly lift the mold. The jello should release cleanly. Wipe any water from the plate and refrigerate until serving.
- 7 (3 oz.) packages gelatin: 1 purple, 1 blue, 1 green, 1 yellow, 1 orange, 2 red
- 1 1/2 cups vanilla yogurt
- 8 3/4 cups boiling water (total)
- Divide the gelatin powders into six heatproof containers (one quart bowl for the red, which uses two packages).
- Stir 1 1/4 cups boiling water into each flavor (2 1/2 cups for the red) until dissolved. Arrange containers in reverse rainbow order to start with purple.
- Lightly spray a bundt pan with cooking spray to aid release.
- Pour 3/4 cup of the clear purple gelatin into the pan and refrigerate 15 minutes to partially set.
- Mix the remaining purple gelatin (about 3/4 cup) with 1 1/2 tablespoons yogurt until smooth; chill until ready to pour.
- When the clear layer is tacky (leaves a light fingertip impression), gently spoon the creamy purple mixture over it. Keep the spoon close to the surface to avoid breaking through. Chill 15 minutes.
- Repeat this alternating clear-and-creamy layering for the remaining colors. For red, use 1 1/2 cups clear red and 1 cup red mixed with 5 tablespoons yogurt for the creamy red.
- If any gelatin begins to set in its container, warm the container in a bowl of hot water and stir until liquid again.
- Chilling times may shorten as you work—start checking sooner around the green layer.
- After all 12 layers are added, refrigerate the mold overnight.
- To unmold, warm the bundt pan briefly in warm water (10–15 seconds), dry the pan, moisten a serving plate, invert, and lift the pan off the jello. Wipe any excess water and keep refrigerated until serving.