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Recipe(tried): Barb . . .

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You can make several flavors of jello in separate pans, and then allow each to cool to room temperature, except that the first layer is poured into your glass 9 x 13 pan. When that's firm, spread either some mayonnaise on top, or for a sweeter filling, mix a 3-oz. pkg. of cream cheese with 6 TB. sour cream and 1 TB powdered sugar, and spread that on top. Then carefully *spoon* on the next layer of liquid (room temp.) jello. (If you pour on the next layer, you might disrupt the mayo/cream cheese layer.)

When that's firm, repeat the process for each jello flavor. End with the topping of your choice, and sprinkle on sliced almonds for a pretty effect.


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