Speaking of old school. Since these were first published, I’ve made this Jello recipe at least once a year. It’s one of those recipes that’s always on my Christmas menu but I bring it to all sorts of gatherings.

I don’t think I ever tried Potato Jello as a kid but I remember it being a favorite growing up. It’s such an easy-to-make dish that’s always so much fun to eat. Usually served with ham or on the side of a hearty meal, I totally love this Jello served alone. Yeah, I know it’s a weird thing to make. But if you’re like me, you’re always thinking of creative ways to use the slow cooker, so why not take a left turn and make some Jello in it?!

The first time I made this dish was at a Christmas party a few years ago. I brought along a bunch of my appetizer recipes, plus this one because I needed a side dish. I was with a few friends, working the party. And everyone was asking me about the Jello. I realized that it wasn’t something they’d seen before. I totally thought everyone had this recipe and made it all the time.

I think that’s partially why it’s such a favorite because it’s obviously an oldie but goodie. My mom didn’t have this Jello growing up but she loves it now. And it was something I’d never even heard of. But it’s definitely a fun dish to make for a party or get together. All you need to remember is that it needs to set up in the slow cooker, so plan ahead.

The Jello needs to be made first, then dumped into a greased slow cooker. I’ve made it multiple times and it’s always perfect. You can keep it warm over low heat in the slow cooker for hours, which makes it perfect for parties. I hope you’ll give it a try!

The Best Slow Cooker Dishes

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This is the easiest slow cooker cookbook for busy people who want to cook slow. It’s also perfect for

Ingredients:

• 1 lb. bag frozen hash brown potatoes

• 1 can cream of chicken soup

• 1 can cream of mushroom soup

• 1 cup sour cream

• 1 cup mayonnaise

• 1 cup shredded cheddar cheese

• 1/2 cup chopped onion

• 1/4 cup butter, melted

• 1/2 cup grated Parmesan cheese

• 2 cups boiling water

• 1 cup cold water

• 1 (3 oz.) package cream cheese, softened

• 1/4 cup shredded Parmesan cheese

• 1 cup mayonnaise

• 1/2 cup sour cream

• 1/4 cup chopped onion

• 1/2 cup melted butter

• 1 (3 oz.) package cream cheese, softened

• 1 cup boiling water

• 1 cup cold water

Instructions:

1. Preheat oven to 350 degrees.
2. Cook hash browns according to package directions.
3. Mix together soups, sour cream, mayonnaise, cheddar cheese, onion and butter.
4. Layer in a 9x13 pan:

• 1/2 of the hash browns
• 1/2 of the soup mixture
• 1/2 of the Parmesan cheese
• 1/2 of the cream cheese mixture
• 1/2 of the hash browns
• 1/2 of the soup mixture
• 1/2 of the Parmesan cheese
• 1/2 of the cream cheese mixture
• 1/2 of the hash browns
• 1/2 of the soup mixture
• 1/2 of the Parmesan cheese
• 1/2 of the cream cheese mixture
• 1/2 of the hash browns
• 1/2 of the soup mixture
• 1/2 of the Parmesan cheese
• 1/2 of the cream cheese mixture
• 1/2 of the hash browns

5. Pour boiling water over the top of the casserole and bake for 1 hour.
6. Mix together cold water and jello. Add to casserole and bake for an additional 30 minutes.
7. Remove from oven and cool for 1 hour.
8. Refrigerate overnight.
9. Cut into squares and serve.