Refrigerate completed jello for at least 4 hours. When ready to serve, hold the bundt pan with two hands and lower it gently into a sink full of warm water (being careful not to fully submerge it!) Only let the water come up 3/4 OF THE WAY UP THE SIDES OF THE PAN. Hold it in the warm water for approx. 30-45 seconds. BE CAREFUL NOT TO LET THE WATER RUN OVER THE EDGE OF THE PAN. You should see the edges of the jello begin to detach from the sides of the pan. Place a serving platter over the top of bundt pan-using two hands firmly holding jello pan and platter together, quickly invert them at the same time (turn it upside down). Jello should release from the pan and land on platter in all it's jiggly glory. If it does not release, flip the pan and platter back over and put jello pan back in the water for a few more seconds, then give it another shot. Once removed, place jello onto serving platter. Garnish with whipped cream. Enjoy.
Rainbow Jello Salad https://www.thegratefulgirlcooks.com/rainbow-jello-salad/