Rainbow Salad
Ingredients:
- Black Cherry Jello - 1 - 3 oz box
- Cherry Jello - 1 - 3 oz box
- Lime Jello - 1 - 3 oz box
- Lemon Jello - 1 - 3 oz box
- Orange Jello - 1 - 3 oz box
- Pineapple Jello - 1 - 3 oz box
- Strawberry Jello - 1 - 3 oz box
- Evaporated Milk - 1 - 13 oz can
Instructions:
First layer combine black cherry jello with 3/4 cup boiling water and 3/4 cup cold water. Put in 9 x 13 pan. Refrigerate till set.
Second layer combine cherry jello with 1/2 cup boiling water, 1/2 cup cold water and 1/2 cup evaporated milk. Spoon onto black cherry layer and put back in the refrigerator to set.
Third layer combine lime jello with 3/4 cup boiling water and 3/4 cup cold water. Spoon over cherry jello and put in refrigerator to set.
Fourth layer combine lemon jello with 1/2 cup boiling water, 1/2 cup cold water and 1/2 cup evaporated milk. Spoon onto lime layer and put back in the refrigerator to set.
Fifth layer combine orange jello with 3/4 cup boiling water and 3/4 cup cold water. Spoon over lemon jello and put in refrigerator to set.
Sixth layer combine orange-pineapple jello with 1/2 cup boiling water, 1/2 cup cold water and 1/2 evaporated milk. Spoon over orange layer and put in refrigerator to set.
Seventh layer combine strawberry jello with 3/4 cup boiling water and 3/4 cup cold water. Spoon over orange-pineapple layer and put in refrigerator to set.
Very important make sure jello is cooled and thicken a little before adding to the next layer.
Makes a pretty Easter salad.
