Layered finger jello with sour cream is a delicious and fun snack for any party! I mean who doesn't like finger jello? It's jiggly, squishy, and so much fun to eat.
And when you create layers of different flavors, it looks cool and tastes amazing! Making it a favorite with kids and adults alike.
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Ingredients
Bottom Layer & Top Layer:
- Powdered Jello of choice: Adds flavor and color to the layers, creating the signature gelatin texture.
- Boiling water: Dissolves the gelatin, allowing it to set properly when cooled.
Middle Layer:
- Milk: Provides creaminess and a smooth texture to the middle layer, making it distinct from the other layers.
- Sugar: Adds sweetness to balance the tang of the sour cream.
- Unflavored gelatin: Acts as a stabilizer, allowing the middle layer to set without adding flavor.
- Cold water: Helps dissolve the unflavored gelatin evenly.
- Sour cream: Adds tanginess and creaminess, creating a nice contrast in flavor and texture.
- Vanilla extract: Adds a subtle flavor to enhance the richness.
Festive Party Jello
You can create festive layered jello for any occasion by using different colors and choosing whatever flavors you like.
The middle layer is made with sour cream, milk, sugar, and unflavored gelatin. So it's your white layer. Then you can add the other two colors. Or feel free to add even more layers, if desired.
Make red, white, and blue finger jello for a 4th of July party.
Use red and green to create a lovely and festive Christmas layered finger jello.
Or add your birthday party-themed colors for a fun birthday treat.
No matter what colors you use or where you serve this three-layer jello, it will be a hit with everyone.
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How to Make 3-Layered Jello
This easy layered finger jello is not hard to make. Although, you will need to let each layer set in the fridge for about a half hour before adding the next layer so that the layers don't just run together.
However, it is best to add the next layer before the previous one is completely set because the layers will stick together better.
- Prepare the Boiling Water:
- Boil enough water for both of the colored jello layers (3 ½ cups in total).
- Dissolve Jello:
- Place each flavored jello into separate bowls.
- Add 1 ¾ cups of boiling water to each bowl and stir until completely dissolved.
- First Layer:
- Pour one bowl of dissolved jello into a 9x13" pan.
- Refrigerate for about 30 minutes or until mostly set. Make sure the pan is level.
- Cool the Second Jello:
- Place the second bowl of dissolved jello in the fridge to cool, but make sure it doesn't start to gel.
- Prepare the White Layer:
- In a saucepan, sprinkle ½ cup sugar over 1 cup milk (do not stir) and bring to a boil.
- In a small bowl, dissolve 1 envelope of unflavored gelatin in ¼ cup cold water and let it sit for a couple of minutes.
- Once the milk is boiling, remove it from the heat and add the dissolved gelatin, sour cream, and vanilla. Whisk until well combined.
- Cool this mixture in the fridge (or set the saucepan in a bowl of ice water to cool it quickly) until it's cold but still liquid.
- Add White Layer:
- Pour the cooled white mixture over the first jello layer (once it is set) and refrigerate for about 20-25 minutes until firm.
- Top Layer:
- Pour the second bowl of cooled (but not set) jello over the firm white layer.
- Refrigerate until completely firm.
Tips
- Tip for Setting Layers: I suggest using a timer for each step. After pouring the first layer, set a timer for 25 -30 minutes to check if it's firm but still sticky. This helps ensure a smoother transition between layers.
- Pouring Over a Spoon: When adding the second and third layers, pour the jello over the back of a spoon to reduce the force of the pour. This prevents puncturing the previous layer.
- Room Temperature Jello: Before adding any layer, make sure the jello has cooled to room temperature or even slightly chilled. Warm jello can melt the previous layer, causing them to mix.
- Small Layer Adjustments: If the white layer is too firm before adding the next colored layer, gently score the top with a fork. This creates a slight texture to help the layers bond better.
Layered Jello with Sour Cream
There are lots of layered jello recipes that have sweetened condensed milk in the middle part. But for some reason, I am not a big fan of sweetened condensed milk. It tastes too artificial and weirdly sweet.
So I prefer this recipe for layered jello with sour cream. It's one of those fun snacks that I can't stop eating.
And you will also find that the colored layers in this Amish recipe are made with only flavored gelatin and water. Some finger jello recipes include unflavored gelatin, which tends to give it a bit of a rubbery texture.
But these jello squares are very soft, yet firm enough to hold, making them completely irresistible.
Christmas Treats
We went Christmas caroling every Christmas when I was with the New Order Amish youth group. We all bundled up and went on a hayride with a tractor and wagon.
We picked an area and went around to homes of the elderly, sick, or families that lost loved ones, etc. And we sang a few old-fashioned Christmas carols at each of those homes and left them with some Christmas treats.
(One year we made lots of plates of this delicious layered finger jello to pass out. And everyone seemed to love it. So here's another idea for layered jello.)
Holiday Finger Food
I like to cut my finger jello into small squares (about 1 ¼ - 1 ½ inches). And you may need a mini serving spatula to remove these from the pan.
But this fun layered jello is a great idea for taking to parties.
If you're having a big party, you may need to double the recipe and make two pans. Because these cute jello squares seem to disappear quickly.
I hope you try this Amish recipe for layered finger jello. These festive treats are so delicious and fun! And maybe you'd also like to try another Christmas layered jello recipe for ribbon salad.
If you try this festive treat, I would love to hear from you in the comments below. Thank you!
📖 Recipe Card
Layered Finger Jello (Amish Recipe)
Ingredients
Bottom Layer:
- 2 (3 oz.) boxes Jello of choice, or 1 (6 oz.) box
- 1 ¾ c. boiling water
Middle Layer:
- 1 c. milk
- ½ c. sugar
- 1 envelope unflavored gelatin (scant 1 Tbsp.)
- ¼ c. cold water
- 1 c. sour cream
- 1 tsp. vanilla extract
Top Layer:
- 2 (3 oz.) boxes Jello of choice, or 1 (6 oz.) box
- 1 ¾ c. boiling water
Instructions
- Boil water.
- Place each flavor of jello in a separate bowl. Add 1 ¾ cups of boiling water to each bowl. Stir until dissolved.2 (3 oz.) boxes Jello of choice, or 1 (6 oz.) box, 1 ¾ c. boiling water, 2 (3 oz.) boxes Jello of choice, or 1 (6 oz.) box, 1 ¾ c. boiling water
- Pour your bottom layer of jello into a 9x13" pan. Place it into the refrigerator, making sure it sits level, and chill until it's firm enough to hold the weight of the next layer. (It takes mine about 30 minutes.)
- Place the jello for the top layer into the fridge to cool but make sure that you remove it from the fridge before it starts to set.
For the middle layer:
- Place the milk into a saucepan and sprinkle the sugar over the top. Do not stir. Bring to a boil.1 c. milk, ½ c. sugar
- Add the unflavored gelatin to the cold water and stir. Let it sit for a couple of minutes.1 envelope unflavored gelatin (scant 1 Tbsp.), ¼ c. cold water
- When the milk comes to a boil, remove it from the heat and add the dissolved unflavored gelatin, sour cream, and vanilla. Whisk to combine.1 c. sour cream, 1 tsp. vanilla extract
- Place it into the fridge or set it in a bowl of ice water to cool.
- Pour the cooled (but still liquid) white layer over the bottom layer once it has set. Refrigerate until it's firm enough to hold the weight of the next layer. (It takes mine about 25 minutes.)
- Pour the second layer of jello over the top and refrigerate until firm.
- Cut into little squares and serve.
- Refrigerate for up to five days. (It may be ok even longer, but mine never lasts long enough to see how long it would take for it to go bad. ☺)
Liz
What preparation does the pan require? eg greasing ,oiling? Thank you
Anna
I just pour the jello into a bare pan. If you're concerned about easier removal, line the pan completely with parchment paper.
Anna
Love this fun treat!
Teridactyl
It tastes delicious but there was no way that anything less than 35-40 minutes for the second layer to set would be long enough because I put on the third layer and it punctured holes all over my white creamy layer and messed up my dessert. I should have waited more than 30 minutes. I do love this recipe but quite frankly I find it maddening to make. I can never get the 3rd layer on without the white layer bleeding through or getting full of pour holes even when I sloooowly pour over a spoon. I'm giving up. I miss Jello 1-2-3...that was so easy and so good!!
Anna
I'm sorry that it didn't work for you. I only gave the times as a reference point. Mine was ready for the next layer in that amount of time, but you will have to be the judge as to when it seems firm enough for the next layer. Did you make sure that the jello was cool enough before pouring it on? You don't want to add warm jello.
Angie Kauenhofen
This is yummy but I suggest that the bottom layer set longer than 30 mins as when you pour the heavier milky mixture on top it won’t mix in. That’s what happened to me. The sour cream mix is too heavy.
Sue
How long should you let it set in fridge before adding 2nd cream layer? Thx!
Anna
As stated in the instructions, I refrigerated mine for approx. 30 minutes before adding the cooled second layer. You want it to be set enough to hold its weight. But if it sets too firmly, the layers will not stick together as well.