RAINBOW JELLO CUPS
Rainbow Jello Cups are a fun and simple treat for kids. They are perfect for birthday parties, St. Patrick's Day or just a way to brighten someone's day!
Provided by Mom vs the Boys
Categories Dessert
Time 5h15m
Yield 5-10
Number Of Ingredients 3
Steps:
- Follow the directions on the box of red Jell-O to start
- Pour a small amount of the liquid into each cup
- Refrigerate until it has set completely
- Continue with the next color of the rainbow
- Add a small amount on top of your first color
- Refrigerate until it has set and then repeat each step again until you have used every color of the rainbow
- Once all your layers are complete, add some whipped cream and sprinkles!
EASY RAINBOW JELLO RECIPE
These layered rainbow jello cups are great way to celebrate St. Patrick's Day or a fun snack to enjoy any afternoon!
Provided by Stephanie Dulgarian
Categories Dessert
Time 15m
Number Of Ingredients 3
Steps:
- Follow the directions on the box of red Jell-O
- I used the "quicker method" the box refers to, using ice to speed up the process
- Pour a small amount of the liquid into each cup
- Refrigerate until it has set completely
- Continue with the next color of the rainbow
- Add a small amount on top of your first color
- Refrigerate until it has set and then repeat each step again until you have used every color of the rainbow
- Once all your layers are looking pretty, add some whipped cream and sprinkles!
Nutrition Facts : Calories 75 kcal, ServingSize 1 serving
RAINBOW JELLO CUPS RECIPE
Steps:
- Stir the first package of Jello with one cup of boiling water until dissolved.
- Pour half of the mixture into another bowl.
- Whisk in 1/2 cup sour cream into one half of the Jello mixture.
- Pour the creamy Jello layer into 8 clear plastic cups placed on a cookie sheet and refrigerate for 30 minutes.
- In the meantime, whisk 3 Tablespoons cold water into the other half of the Jello mixture and set aside on the countertop.
- After the creamy layer of Jello has set up, remove from fridge and pour the other half of the Jello on top.
- Put back in the refrigerator for 30 minutes.
- Repeat for each layer.
- When done, top with a dollop of whipped cream and sprinkles.
Nutrition Facts : Calories 341 kcal, Carbohydrate 50 g, Protein 6 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 37 mg, Sodium 305 mg, Sugar 48 g, ServingSize 1 serving
RAINBOW JELLO CUPS
A fun treat to share for a side dish or snack!
Provided by Jenn
Number Of Ingredients 3
Steps:
- For each layer, add 1 cup of boiling water to each package of Jello one at a time. Stir and dissolve Jello.
- Set half of it aside. Using a whisk, stir 1/2 cup sour cream or yogurt into the other half of the Jello.
- Pour the creamy Jello layer into clear plastic cups (I used 7 cups with 5 colors of Jello). To the other half of Jello, add 3 Tbsp. water and set aside.
- When the first layer is set, pour second layer on it. Repeat process for remaining packages of Jello.
RAINBOW JELL-O
Easy, if a little time-consuming! Your children will appreciate the time you spent making this fun dessert!
Provided by sassykat1213
Categories Gelatin
Time 4h
Yield 16-20 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve the first box of Jello (we start with Strawberry) with 1 1/4 cups of hot water.
- Separate 1/2 cup and set aside.
- Pour the remaining 3/4 cup into an 8 x 8-inch pan.
- Refrigerate 15-30 minutes~do not allow it to completely set.
- Add 3 tablespoons of sour cream to the reserved 1/2 cup of Jello, mixing until blended.
- Gently pour on top of first "almost-set" Jello layer.
- Again, allow Jello to "almost-set" in the refrigerator, 15-30 minutes.
- Repeat with remaining four boxes of Jello.
- I found that I needed to allow the dissolved Jello time to cool before gently pouring on the next layer, or it would break into the "almost-set" layer.
- Once completed, refrigerate until firm.
- Cut into squares, 1 x 1-inch or 2 x 2-inch, if desired.
Nutrition Facts : Calories 128.9, Fat 2.8, SaturatedFat 1.6, Cholesterol 7.5, Sodium 138, Carbohydrate 24.4, Sugar 23.4, Protein 2.4
PASTEL RAINBOW GELATIN CUPS
Looking for an easy spring dessert? These Pastel Rainbow Gelatin Cups are simple, kid-friendly, and so beautiful! Serve them plain, or top them with whipped cream and sprinkles! This recipe makes twelve ½-cup (4 oz) glasses. See the Note below for options for making this in cake pans instead.
Provided by Elizabeth LaBau
Categories Dessert
Time 3h
Number Of Ingredients 6
Steps:
- If you are using individual glasses, set your 12 glasses on a baking sheet. If you are using a cake pan or bundt pan, spray it lightly with nonstick cooking spray.
- For each layer, you will use one 3-oz gelatin package, ¾ cup boiling water, ¼ cup milk, and ½ cup vanilla yogurt.
- Pour each 3-oz package of gelatin into its own medium bowl. Add ¾ cup boiling water to each bowl, and whisk well, for about 30-60 seconds each, to make sure all of the gelatin granules are dissolved.
- The gelatin needs to be room temperature before you can add the dairy components. Most of the layers can sit at room temperature and cool, but you can speed up the process for the first layer and refrigerate it for 10-15 minutes, until it is no longer warm. It should not be starting to set, but it should feel neutral to the touch. If it has started to set around the edges, microwave it for just 10 seconds or so, then whisk well so that it is completely fluid.
- Add ¼ cup of milk and ½ cup of vanilla yogurt to the bowl, and whisk well, until you have a smooth, creamy pastel mixture. Divide it evenly between your glasses, using about 2 TBSP per glass. If you are using a large pan, pour the entire contents into the bottom of the pan.
- Place the tray of glasses into the refrigerator to set, for about 15 minutes. (If you're in a hurry, you can place it in the freezer for about 8 minutes, but don't let it freeze completely!) Note that the timing might be slightly different if you are using a cake or bundt pan. When you touch the top of the gelatin with your finger, it should feel mostly set, but it's okay if your finger leaves a slight mark in the top.
- Once the first layer is set, make sure that the gelatin for the second layer is room temperature, then whisk in the milk and yogurt. Pour the second color on top of the first, and chill again for 15 minutes, until mostly set.
- Continue to repeat this process with the remaining 3 colors. The gelatin that you mixed up in the beginning should be fine sitting at room temperature, but if you find that it does start to set around the edges, microwave it briefly and whisk well to make sure it's fluid before adding the dairy.
- After all 5 colors have been layered, refrigerate the cups for at least 4 hours before serving, to make sure they're set all the way through.
- Top each cup with a swirl of whipped cream, and whatever sprinkles or other decorations you'd like! These Pastel Rainbow Gelatin Cups keep very well in the refrigerator, so you can prepare them several days in advance and wrap them in plastic wrap, so the tops don't dry out, until you're ready to decorate and serve them.
Nutrition Facts : Calories 212 kcal, Carbohydrate 41 g, Protein 5 g, Fat 3 g, Cholesterol 2 mg, Sodium 222 mg, Sugar 40 g, ServingSize 1 serving
RAINBOW JELL-O CUBES
Rainbow Jello Cubes are wonderfully easy and delicious and perfect for St. Patrick's Day or any day you want to bring a smile to someone's face!This easy treat is great for parties and crowds. This simple recipe makes a ton of rainbow jello that you can cut into cubes or other shapes if you prefer. Enjoy!
Provided by Trish - Mom On Timeout
Categories Snack
Number Of Ingredients 5
Steps:
- In a small bowl, combine one package flavored gelatin and one envelope unflavored gelatin. Stir in 1 cup boiling water until dissolved. Let mixture cool slightly for 3-5 minutes.
- Pour mixture into a 13-in. x 9-in. dish coated with cooking spray.
- Refrigerate until set but not firm, about 20 minutes.
- In small bowl, combine the condensed milk and 1 cup boiling water.
- In another bowl, sprinkle two envelopes unflavored gelatin over cold water; let stand for 1 minute. Stir in 3/4 cup boiling water. Add to sweetened condensed milk mixture.
- Spoon 1 cup of the creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until set but not firm, about 25 minutes.
- Repeat from beginning of recipe twice alternating flavored gelatin with creamy gelatin layers.
- Make sure to let the dissolved gelatin sit for a few minutes before spooning over previous layer. This will keep the layers "pure".
- Chill each layer until set but not firm before spooning next layer on top.
- Make final flavored gelatin and spoon over top.
- Refrigerate for 2 hours after finishing last layer before cutting into 1-in. squares.
- Serve and enjoy!
Nutrition Facts : Calories 23 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 19 mg, Sugar 4 g, ServingSize 1 serving
RAINBOW JELLO
A kid pleaser, this rainbow jello is a classic dessert recipe for Saint Patrick's Day, Easter, or for a rainbow themed party. Made with alternating layers of plain and sour cream layers, the result is a beautiful layered jello for a crowd.
Provided by Jade Jones
Categories Dessert
Time 7h
Number Of Ingredients 5
Steps:
- Empty 1 small box of Jello into a small glass bowl. Add 1 cup boiled water to jello. Stir until well dissolved.
- Add 2/3 cup sour cream and whisk until well blended.
- Pour mixture into both glass pans, place in the fridge making sure they are level, and chill until set, about 30-45 minutes.
- Repeat with the same flavor, adding 1 cup boiled water and 1/3 cup cold water to jello.
- Let stand for 10 minutes. Pour onto the chilled 1st layer, tilting the pan if necessary to spread, and refrigerate until set.
- Continue repeating layers following steps 1 and 2, alternating one with sour cream then one without until each flavor is used.
- Once the jello is completely set, slice into 1-inch squares using a paring knife and serve. Using a small spatula will help you get the jello cubes out of the pan. If desired top with Cool Whip.
Nutrition Facts : Calories 266 kcal, Carbohydrate 44 g, Protein 5 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 253 mg, Fiber 1 g, Sugar 42 g, ServingSize 1 serving
RAINBOW JELLO PARFAITS
Rainbow Jello Parfaits are such a festive and fun treat for many occasions, especially for your kids on St. Patrick's Day! To make these joyous Jello parfait cups you only need two simple ingredients...Jello and yogurt!
Provided by Jessica & Nellie
Categories Dessert
Time 6h30m
Number Of Ingredients 2
Steps:
- I used 5 oz parfait dishes and made 10 parfaits. The smaller the dish, the shorter the set time for each layer! You will also want to use a clear dish, that way you can see the beautiful rainbow layers.
- For each layer of Jello/color, boil 1 cup of water (I do this in the microwave) and then add the box of Jello.
- Stir until the Jello is totally dissolved and then pour half of the Jello mixture into a different dish. Then, add ½ cup of yogurt to the separated half of the Jello mixture and stir until well combined.
- Pour the yogurt/Jello mixture into your parfait dishes/cups you are using and then refrigerate until set.
- Repeat for each color/flavor of Jello.
- Back to the other half of each of the Jello, add 3 Tbsp cold water and set aside.
- As soon as the yogurt layer is set, you can pour the reserved (non-yogurt)Jello on top.
- Keep repeating until you have used up all of the Jello and have layered all the different colors.
Nutrition Facts : Calories 65 kcal, Carbohydrate 11 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 51 mg, Sugar 11 g, UnsaturatedFat 2 g, ServingSize 1 serving
LAYERED RAINBOW JELLO
Jiggly, colorful, and bursting with flavor - What's not to love?! This finger jello is perfect for parties and is always a hit - loved by kids and adults alike!
Provided by The Joy Filled Kitchen
Categories Dessert
Number Of Ingredients 3
Steps:
- Lightly spray a 9 x 13-inch baking pan with nonstick cooking spray.
- In a 4-cup glass measuring cup, add 3 packets of the Knox unflavored gelatin. Add a ¼ cup of cool water, stirring to moisten the gelatin, then allow the gelatin to soak for 5 minutes. After 5 minutes, add 1¼ cup boiling water, stirring with a whisk until completely dissolved. Next, stir in the two cans of sweetened condensed milk. Add more hot water, if needed, to make a total of 4 cups. Set aside to cool.
- In a 2-cup glass measuring cup, add 1 packet of Knox unflavored gelatin. Add 2 tablespoons of cool water, stirring to moisten the gelatin, then allow the gelatin to soak for 5 minutes. After 5 minutes, add 1½ cups of boiling, stirring until the gelatin is completely dissolved. Then pour in the box of blue jello, stirring until dissolved. Let cool for 20 minutes, then pour into the prepared 9 x 13-inch pan. Place the pan in the refrigerator, make sure it is sitting level and flat, and allow the jello to set up for 30 minutes.
- When the first jello layer is set firm, leave the pan in the refrigerator if possible, and measure 1 cup of the sweetened condensed milk mixture. Pour slowly and carefully over the first jello layer, making sure the entire blue layer is covered. Allow to set up for 20 to 30 minutes or until firm.
- While the sweetened condensed layer is setting up, prepare the green layer of jello, repeating the instructions in step 3. **Before adding the green layer, make sure the sweetened condensed milk layer is set firm.
- For the remaining layers, alternate the milk mixture with a jello layer (alternating steps 3 and 4). For the remaining jello layers, the order is yellow, orange, and red. Remember to allow the jello to cool for 20 minutes before adding it to the pan. Allow each layer to set for at least 30 minutes before adding the next layer.**If possible, leave the pan in the refrigerator while pouring the layers. As the pan gets fuller, it gets challenging to carry it back and forth to the refrigerator without spilling.
- Once all the layers have been added, allow the finished jello to set up for at least 2 hours or, even better, overnight before attempting to cut and remove.
- Once completely set, cut into 1-inch to 1½-inch squares.
RAINBOW GELATIN
Our kids love this salad's array of colors. The cool cream cheese layers complement the layers of gelatin.-Steve Mirro, Cape Coral, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 16-20 servings.
Number Of Ingredients 4
Steps:
- In a bowl, dissolve one package of gelatin in 1 cup boiling water. Add 1/2 cup cold water; stir. Spoon half into an oiled 10-in. fluted tube pan. Chill until almost set, about 40 minutes. Cool the other half of gelatin mixture; pour into a blender. Add one cube of cream cheese and blend until smooth. Spoon over the first layer. Chill until set. Repeat five times, alternating plain gelatin layer with creamed gelatin layer, and chilling between each step. Just before serving, unmold onto a serving platter.
Nutrition Facts :
LAYERED RAINBOW JELLO SQUARES RECIPE
Layered Jello and sweetened condensed milk make a dessert that will be a crowd-pleaser at any gathering.
Provided by Regan
Categories Food for Kids
Time 5h45m
Number Of Ingredients 4
Steps:
- Spray a 9x13 dish with nonstick cooking spray.
- Dissolve 1 tsp (half of a packet) of unflavored gelatin in boiling water. Once fully dissolved, add a packet of Jello to the boiling water and dissolve completely.
- Pour the Jello mixture into the bottom of a 9x13 dish. Refrigerate for 30 minutes. Allow the full 30 minutes to make sure it is completely set.
- While the Jello is setting in the refrigerator, mix 2 tsp (a full packet) of unflavored gelatin to one cup of boiling water and dissolve completely. Add a can of condensed milk to the gelatin mixture and let it cool while you wait. * (see notes)
- When the Jello layer is set, pour one cup of condensed milk mixture over the Jello layer. Make sure the milk layer covers the Jello layer evenly.
- Cool for 30 minutes in the refrigerator on a level surface. Make a second batch of Jello and gelatin and let it cool while the creamy layer is setting.
- Pour the next flavored Jello layer over the creamy layer, and allow it to set in the refrigerator for 30 minutes.
- Repeat until all layers of Jello and milk are set.
- When the last layer of Jello is poured, allow the whole dessert to cool in the refrigerator for at least an hour.
- Once all the layers are completely set, cut into one-inch squares and serve.
LAYERED RAINBOW JELLO (VINTAGE RECIPE)
Layers of vibrant colors and flavors make this this vintage rainbow Jello ribbon salad recipe a total crowd pleaser!
Provided by Sara Garska
Categories Dessert
Time 9h
Number Of Ingredients 3
Steps:
- You will be making two layers from each box of jello. Once you do the first one, you'll have the technique down.
- Use a clear Pyrex dish. The 9X14 size works great for six colors. If your dish is a little smaller, use 5 colors like I did this time.
- I use a 2-cup Pyrex measuring cup to boil my water and a second one for pouring off part of the jello.
- Put one cup of water in your Pyrex measuring cup and boil the water in your microwave. I used the two-minute setting for this.
- Carefully remove the measuring cup from the microwave and add one package of gelatin. Stir until it is completely dissolved.
- Then measure out ¾ cup of the jello into a second container. To this container, add 1/3 cup of sour cream and whisk until it is smooth.
- To the remaining jello, add 2 TB of cold water and mix.
- Pour this into a 9X13 clear baking dish and refrigerate until set.
- After 30 minutes, pull your dish out of the refrigerator and pour the sour cream mixture over the first layer.
- Place the dish back into the refrigerator for another 30 minutes to set.
- Wash your measuring cups and prepare the next layer of jello the same way you made the first layer -- one cup of solid color jello and one mixed with sour cream.
- Pour the clear jello mix over the top of the set layers. Then half an our later, add the sour cream mixture.
- Keep repeating this process until you have all the layers done.
- Cover with foil and refrigerate.
Nutrition Facts : Calories 236 kcal, Carbohydrate 40 g, Protein 4 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 229 mg, Sugar 38 g, ServingSize 1 serving
12 LAYER RAINBOW JELLO
Make and share this 12 Layer Rainbow Jello recipe from Food.com.
Provided by tara_toombs
Categories Gelatin
Time 4h
Yield 1/2 cup, 8-12 serving(s)
Number Of Ingredients 2
Steps:
- Mix each package of jello, separately, with 1 cup boiling water. Divide in half. Pour first half in pan. Chill in freezer for 10 to 15 minutes. Mix second half with 1/3 cup sour cream or Cool Whip. Pour over first layer; chill. Continue layers alternately until all 12 layers are done.
- Can use red and green for Christmas or orange and purple for Halloween.
Nutrition Facts : Calories 353.9, Fat 11.3, SaturatedFat 6.6, Cholesterol 29.9, Sodium 343.1, Carbohydrate 59.4, Sugar 56.9, Protein 6.2
LAYERED RAINBOW JELLO
The jiggliest, most colorful and whimsical treat of all, this Layered Rainbow Jello is the perfect finger food for parties. This finger jello a total crowd-pleaser and it's fun and easy to make.
Provided by Amy Nash
Categories Uncategorized
Time 4h15m
Number Of Ingredients 4
Steps:
- Bottom (purple) layer: Dissolve a 3-ounce package of grape flavored jello with 1 teaspoon of unflavored gelatin (1/2 envelope of Knox unflavored gelatin) in 1 cup of boiling water by stirring until completely dissolved. Pour into a 9x13-inch pan and transfer to the refrigerator. Make sure the pan is sitting completely flat. Chill until completely set, about 30 minutes.
- Second (white) layer: Make this layer at the same time as the bottom layer. Stir 2 teaspoons (1 envelope) of Knox unflavored gelatin in 1 cup of boiling water until dissolved. Add 1/2 can of sweetened condensed milk and stir until combined. Let this sit out on the counter until cooled to room temperature, but not yet set while the previous layer sets up in the fridge.
- Once the first colored layer has set, make the next colored layer (berry blue) following the directions in Step 1 so it can start to cool. Then pour 3/4 cup of the white jello mixture over the colored layer and gently tilt the pan side to side for even distribution. Return jello to the refrigerator to set up, which takes about 20 minutes.
- Continue to make layers following steps 1 & 2, alternating flavored colorful layers (the next colors in rainbow order are green, yellow, orange, and red) with the creamy white layers, letting the jello set between each addition until all of the jello has been used up. You will need to make the white layer a couple of times because even without refrigeration it will set up on the counter if you make it all at once.
- Once the jello is completely set, slice into 1-inch squares using a paring knife (not a serrated blade which leaves marks in the jello) and serve. A small spatula will help you get the jello cubes out of the pan.
Nutrition Facts : Calories 135 kcal, Carbohydrate 25 g, Protein 6 g, Sodium 110 mg, Sugar 24 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, UnsaturatedFat 2 g, ServingSize 1 serving
RAINBOW JELLO
Rainbow Jello is a local dessert that many of us grew up eating in Hawaii! Popular at family gatherings and potluck parties and sold at many markets and delis, Rainbow Jello is loved by all! It is fun to make (requires a bit of patience), and even more fun to eat ^_^
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 2h45m
Number Of Ingredients 3
Steps:
- Prepare the mixture for the milk layers. Mix 1 cup sweetened condensed milk with 1 cup of hot water. Set aside.
- In another bowl, mix 2 envelopes Knox Unflavored Gelatin with ½ cup cold water. Mix to dissolve. Add ½ cup hot water to the gelatin mixture and mix again.
- Combine the gelatin mixture with the sweetened condensed milk mixture. Stir to mix evenly and set aside.
- Now we make the layers. Grease a 9x13 pan (or can use two smaller pans) on the bottom and sides.
- Layer 1: Combine the blue Jell-O and 1 envelope Knox Unflavored Gelatin in a bowl. Mix. Pour in 1 ½ cups hot water. Stir until evenly dissolved. Pour into the grease pan. Refrigerate for 30 minutes.
- Layer 2: Pour 1 cup of the sweetened condensed milk mixture over the blue Jell-O layer. Refrigerate 20 minutes.
- Layer 3: Combine the green Jell-O and 1 envelope Knox Unflavored Gelatin in a bowl. Mix. Pour in 1 ½ cups hot water. Stir until evenly dissolved. Pour the mixture over Layer 2. Refrigerate for 20 minutes.
- Layer 4: Pour 1 cup of the sweetened condensed milk mixture over the green Jell-O layer. Refrigerate 20 minutes.
- Layer 5: Combine the yellow Jell-O and 1 envelope Knox Unflavored Gelatin in a bowl. Mix. Pour in 1 ½ cups hot water. Stir until evenly dissolved. Pour the mixture over Layer 4. Refrigerate for 20 minutes.
- Layer 6: Pour 1 cup of the sweetened condensed milk mixture over the yellow Jell-O layer. Refrigerate 20 minutes.
- Layer 7: Combine the red Jell-O and 1 envelope Knox Unflavored Gelatin in a bowl. Mix. Pour in 1 ½ cups hot water. Stir until evenly dissolved. Pour the mixture over Layer 6. Refrigerate for 20 minutes.
- Cut into squares. Eat and enjoy ^_^
RAINBOW GELATIN CUBES
Steps:
- In a small bowl, combine 1 package flavored gelatin and 1 envelope unflavored gelatin. Stir in 1 cup boiling water until dissolved. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until set but not firm, about 20 minutes., In small bowl, combine the condensed milk and 1 cup boiling water. In another bowl, sprinkle 2 envelopes unflavored gelatin over cold water; let stand for 1 minute. Stir in 3/4 cup boiling water. Add to milk mixture. Spoon 1 cup creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until set but not firm, about 25 minutes., Repeat from beginning of recipe twice, alternating flavored gelatin with creamy gelatin layers. Chill each layer until set but not firm before spooning next layer on top. Make final flavored gelatin layer; spoon over top. Refrigerate at least 1 hour after completing last layer before cutting into 1-in. squares.
Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 13mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
RAINBOW LAYERED JELL-O CUPS
A creamy and delicious rainbow dessert. Rainbow Jell-o cups are great for any party, holiday, or event.
Provided by Jennifer Soltys
Categories Dessert
Time 5h30m
Number Of Ingredients 9
Steps:
- Begin by finding a space in your refrigerator for all of your cups to refrigerate. I find it easiest to put the cups on a baking pan to bring them from fridge to counter to make these.
- Add gelatin and 1/2 cup of cold water in a bowl. Let set for 5 minutes. Add 1-1/2 cups boiling water and mix well until dissolved completely. Stir in sweetened condensed milk and mix well. Set aside to cool and make your first color.
- Mix grape jello with 1 cup of boiling water and stir for about 2 minutes or until completely dissolved. Gently pour a small amount into cup. Refrigerate for at least 15 minutes.
- Pour a small amount of white gelatin onto the purple and refrigerate for 15 minutes. While in the refrigerator, prepare your second color. You can let your jello colors sit on the counter for 30 minutes. They will not set up.
- Repeat, layering colors and a white layer, refrigerating each layer for 15 minutes. Use a portion scoop to drizzle the layers. It ends up being about 1 tablespoon for each layer.
- When complete with the red layer, refrigerate for 1-2 hours before serving.
Nutrition Facts : Calories 285 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 serving, Sodium 134 milligrams sodium, Sugar 51 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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