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18 Servings
Recipe By: Amy Cobb

Seven Layer Jello Salad


  • 7 packages (3 oz each) assorted JELLO
  • 4 1/2 cups boiling water, divided
  • 4 1/2 cups cold water, divided
  • 1 can (12 oz) evaporated milk, divided
  • 1 carton (8 oz) frozen whipped topping, thawed
  • Sliced strawberries


In a bowl dissolve 1 package of JELLO in 3/4 cup boiling water.
Add 3/4 cup cold water.
Spoon into a greased 9 x 13 x 2 clear baking dish.
Refrigerate until almost set (40 min).
In a bowl dissolve another package of JELLO in 1/2 cup of water.
Add 1/2 cup evaporated milk, stir.
Spoon over first layer.
Refrigerate 40 minutes.
Repeat above 5 times, alternating between plain and creamy layers.
Just before serving spread whip topping over the JELLO.
Garnish with strawberries.

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