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Twelve Layer Jello Salad
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Level your refrigerator. Cool a 9x12 pyrex pan in the refrigerator for about an hour. Prepare the first layer: Mix one color jello with 1 cup boiling water, divide in half. Add 3 Tablespoons cold water to one half and pour into cooled pan. Return to refrigerator and let set for about 1/2 hour. Meanwhile, add 1/3 cup sour cream to the other 1/2 of the jello, and when first layer is set, pour on top. Refrigerate until firm, about 1/2 hour. Keep adding layers, alternating clear, creamy, clear, creamy. I have a couple of tips for this recipe. Set a timer for 30 minutes so you don't forget to add another layer. Also, when it is finished, place toothpicks evenly spaced over the top to tent a piece of plastic wrap. Otherwise top dries out, or plastic wrap sticks to the top layer and pulls it off. My mother never uses the blue Jello because she says it bleeds into the other layers, but this recipe never lasts that long at our house, so we go ahead and use the blue.
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