If I add Cream to Jello, will it create a layer effect when it has chilled?

Okay, I have to jump in here, as I just made a layered jello for Thanksgiving and all I did was mix according to the side of the jello box and voila! layered! All you do is mix a tub of cool whip into the jello and when it cools....you get layers...it works, I tried it :)If I add Cream to Jello, will it create a layer effect when it has chilled?
To layer cream w/ Jello you must set the cream w/ gelatin. To do this you'll need 1 envelope of gelatin, 1/4 cup cold water, 1 1/2 cups heavy cream, 2 tablespoons baker's sugar *, 1/8 teaspoon flavoring **. Put water in a small sauce pan, sprinkle gelatin over water and let stand 2 minutes. Over low heat, stir gelatin until it is completely dissolved. Remove from heat and let stand 5 minutes. Meanwhile, whip cream in a large glass or stainless steel bowl, w/ an electric mixer on hi, until it begins to thicken (insure that the bowl is thoroughly clean and has no oil residue - don't use a plastic bowl as it is difficult to get it completely free of oil). Shift mixer to med-lo speed and while continuing to mix, slowly add gelatin mixture, sugar and flavoring. Shift mixer back to hi speed and mix until fluffy ***. Chill until it begins to set and layer w/ your partially set Jello. You can double or triple the recipe if you wish.





* Start w/ 2 tablespoons and increase to your taste. Baker's sugar is a super fine sugar and is usually availble in the baking section at super markets. It is not the same as confectioner's sugar. You can make you own superfine sugar w/ a blender. Blend on hi until it becomes powdery. The superfine sugar dissolves more readily in the cream. This is a good trick for adding sugar to whipped egg whites too.





** Use a flavor extract such as vanilla, lemon, rum, orange, etc. that complements you Jello flavor. Start w/ 1/8 teaspon and add more if necessary to adjust to your taste.





*** If you don't want the cream whipped, mix the gelatin, sugar and flavoring into the cream w/ the mixer on lo speed or by hand until sugar granules cannot be detected by putting a small amount of the cream on your tongue, then pressing your tongue against your upper palate.If I add Cream to Jello, will it create a layer effect when it has chilled?
instead of using cream, use Cool Whip. it will be more frothy
No but it will look creamy and a softer colour. If you want the layered effect use milk or divide your Jello package in two and use water in one half and cream in the other then pour either one into glass serving dish/dishes %26amp; chill then add the other half and chill.
To get that striped effect with jello, you first make the layer that you want to appear on top (assuming you are going to unmold it) and let it set up. Then spoon the next layer over the first. That can be a different color, have fruit added or have whipped cream folded in.





These layered jello molds are usually called layered salads. They were quite popular in the southern US during the 50s-70s era and good recipes for various adaptations are numerous. You'll find a whole bunch of them here -


http://www.cooks.com/rec/search/0,1-0,je鈥?/a>
At christmastime we make layered jello. We pour a layer of jello in a 9x13 pan. Then after it has set (maybe an hour or two), we pour another layer of a different color on. We do a layer of red jello, a layer of green jello, a layer of red jello with cream mixed into it before, and a layer of green jello mixed with a little cream (in whatever order). The layers with cream in them are solid instead of translucent and more pastel in color. We also spread cool whip on top.
this will only work if you pour the cream over the jello after it is nearly set