Hawaiian Rainbow Jello Food

HAWAIIAN LAYERED JELLO

Steps:

• Pre-chill 9X13 baking dish in refrigerator for at least 30 minutes. Do not grease pan. In 4-cup glass measuring cup, pour 1 1/2 cups boiling water. Add three packets of Knox gelatin, whisking constantly until gelatin is dissolved. Add in both cans of sweetened condensed milk, stirring to combine. Add more water if needed to reach 4 cups of the milk mixture. In 2-cup glass measuring cup, pour 1 1/2 cups boiling water. Add in one packet of Knox gelatin, whisking constantly until gelatin is completely dissolved. Pour in 1 large package of Berry Blue Jello gelatin, whisking until completely dissolved. Let cool then pour into chilled baking dish before returning to refrigerator for 20 minutes or until layer is set. Using a clean and dry measuring cup, measure out 1 cup of the milk mixture then pour over the Jello layer. Return dish to refrigerator for 20 minutes or until layer is set. Repeat steps 3 and 4 for each additional Jello flavor. Your layers will go in this order: 1) Blue Jello 2) milk mixture 3) Lime Jello 4) milk mixture 5) Lemon Jello 6) milk mixture 7) Orange Jello 8) milk mixture 9) Strawberry Jello Be sure to wash and dry the measuring cups after each layer. ** If milk mixture starts to thicken, microwave for 10-15 seconds until it is liquid but not hot then stir well. Refrigerate Hawaiian Layered Jello for at least 1 hour before cutting.

RAINBOW JELLO

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 ^_^

HAWAIIAN RAINBOW JELLO

Steps:

• 1. In your "4-Cup" pyrex glass receptacle, pour 1 1/2 cups of boiling water and add 3 packets of Knox Gelatin, stirring constantly, make sure that the gelatin is completely dissolved. Then pour in the 2 cans of sweetened condensed milk, stir well, adding a little more hot water to make a total of 4 cups of milk mixture. Set aside.
• 2. There is no need to prep the glass dish as the jello will not stick to it.
• 3. In your "2-Cup" pyrex glass receptacle, pour 1 1/2 cups of boiling water and add 1 packet of Knox Gelatin, stirring constantly, make sure that the gelatin is completely dissovled. Then pour in 1 large box of Blue Raz Jello Gelatin, stirring until completely dissolved. Let cool, then pour into chilled 9 x 13 glass dish and return to the refrigerator for 15 minutes or until set.
• 4. Next, wash, rinse and dry your "2-Cup" pyrex glass well, measure out 1 cup of the milk mixture, make sure that it is cool, then pour slowly over the blue jello. Return to the refrigerator for 20 minutes or until set.
• 5. With each new step of your layers be sure to wash, rinse and dry the pyrex glass very well.
• 6. Alternate jello and milk mixture making sure that with each layer it is cool and you return it to the refrigerator for 20 minutes or until it is set before pouring on the next layer.
• 7. So your next jello layer is Lime, then milk mixture. Then Lemon, then milk mixture. Then Orange, then milk mixture. And the last and top layer is Strawberry. Return to the refrigerator for an hour or until it is completely set.
• 8. NOTE: If during the process your milk mixture starts to gel or thicken, microwave it on the lowest power for 15 to 20 seconds, just to warm it. Give it a stir to be sure that it is thinned out.

BROKEN GLASS JELLO

Steps:

• Dissolve each box of jello separately, into one cup of hot water. Pour into individual containers (square) and chill overnight.
• Cut flavors of jello into small blocks.
• Mix together carefully in a 9 x 13 inch pan.
• In a separate bowl, dissolve 2 envelopes of unflavored gelatin in 1/4 cup cold water. Add dissolved gelatin to 13/4 cups hot water and condensed milk. Cool.
• Poor cooled milk mixture over jello and chill overnight.

RAINBOW JELLO CUPS

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.

15 TRADITIONAL HAWAIIAN DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Hawaiian treat in 30 minutes or less!

RAINBOW JELL-O CUBES

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!

RAINBOW JELLO

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.

RAINBOW JELL-O

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.