Layered Halloween Jell O Bites Food

HALLOWEEN CANDY CORN JELL-O® SHOTS

Steps:

• Pour 3/4 cup boiling water into a small bowl. Add lemon gelatin mix; stir until dissolved. Pour 1 cup vodka into a glass measuring cup; add enough ice to make 1 1/4 cup. Stir into lemon gelatin until slightly thickened; remove any unmelted ice. Fill tall shot glasses 1/3 of the way with lemon gelatin mixture.
• Refrigerate until lemon gelatin layer is set, at least 90 minutes.
• Pour remaining 3/4 cup boiling water into the small bowl. Add orange gelatin mix; stir until dissolved. Pour remaining 1 cup vodka into a glass measuring cup; add enough ice to make 1 1/4 cup. Stir into orange gelatin until slightly thickened; remove any unmelted ice. Pour over lemon gelatin layer.
• Refrigerate until orange gelatin layer is set, at least 90 minutes.
• Pour 2 tablespoons warm water into a bowl. Add unflavored gelatin; stir until dissolved. Stir in condensed milk and rum. Pour over orange gelatin layer.
• Refrigerate until top layer is set, at least 30 minutes.

LAYERED HALLOWEEN JELL-O BITES

Steps:

• Add 1 cup boiling water to 2 pkg. gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to dissolved gelatin with 1 tsp. orange zest and food colorings; stir until ice is melted. Pour into 13x9-inch pan sprayed with cooking spray. Refrigerate 1 hour or until gelatin is set but not firm.
• Meanwhile, add remaining boiling water to remaining gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in COOL WHIP and remaining zest. Refrigerate 15 min. or until completely cooled; whisk until blended. Pour over black gelatin layer in pan.
• Refrigerate 3 hours or until firm. Cut into small squares to serve.

HALLOWEEN JELL-O SHOTS

Steps:

• Bring 3 cups water to a boil in a medium saucepan over high heat. Lower the heat to a simmer. Have ready a medium heatproof bowl that can fit over the saucepan without touching the water.
• Combine the unflavored gelatin with 1/2 cup cold water in the bowl and stir frequently until all the gelatin is moistened and becomes a thick paste, about 5 minutes.
• Lightly grease a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
• Place the bowl of bloomed gelatin over the simmering water to gently melt, stirring occasionally, until no lumps remain, about 30 seconds. Remove from the simmering water and stir in 1/2 cup plus 2 tablespoons of the condensed milk until smooth. If there are lumps, place the bowl over the simmering water and stir occasionally until smooth. Stir in 1/2 cup of the vodka, then pour into the prepared baking dish and refrigerate until just set and sticky when touched, about 30 minutes.
• Whisk the orange-flavored gelatin with 1 cup of the boiling water in another medium heatproof bowl until well dissolved, about 2 minutes. Whisk in 1/2 cup cold water, 1/2 cup of the remaining vodka and 1 tablespoon of the condensed milk until well combined. Skim the bubbles from the surface with a spoon (see Cook's Note for an alternative method). Let cool at room temperature until the white layer in the baking dish is set (see Cook's Note). Pour the orange gelatin mixture over the white layer and refrigerate until just set and sticky when touched, about 30 minutes.
• Whisk the lemon-flavored gelatin with the remaining 1 cup boiling water in a third medium heatproof bowl until well dissolved, about 2 minutes. Whisk in 1/2 cup cold water, the remaining 1/2 cup vodka and 1 tablespoon condensed milk until well combined. Skim the bubbles from the surface with a spoon. Let cool at room temperature until the orange layer in the baking dish is set. Pour the lemon gelatin mixture over the orange layer and refrigerate until firmly set, at least 90 minutes, up to overnight (see Cook's Note).
• Lightly grease a plastic cutting board or baking sheet with nonstick cooking spray. Run a thin knife or offset spatula around the outside of the layered gelatin and invert onto the prepared cutting board. Trim the edges for neat corners and cut the gelatin into 40 equal pieces. Transfer to a serving platter.
• Whip the heavy cream and sugar with a handheld mixer or whisk in a large bowl until firm peaks form. Transfer to a piping bag fitted with a large star tip. Close the top of the bag and refrigerate until ready to serve. Pipe a small star on top of each Jell-O shot and sprinkle with the sprinkles. Serve immediately.

JELL-O 123 LAYERED DESSERT

Steps:

• Stir boiling water into JELL-O in a bowl until dissolved.
• Add 2/3 of frozen COOL WHIP to same bowl one spoonful at a time, whisking until it is melted and blended.
• Pour into small clear drinking glasses.
• Refrigerate at least 3 hours, until set.
• Top layered dessert with remaining whipped topping and ENJOY!