Rainbow Cherry Jigglers Food

RAINBOW JIGGLERS

Steps:

• Spray 8x4-inch loaf pan with cooking spray. Whisk 1 pkg. gelatin mix, 1/4 cup boiling water and 1 container yogurt in medium microwaveable bowl until blended. Microwave on HIGH 2 min., stirring after each minute. Pour into prepared pan. Refrigerate 40 to 45 min. or until set but not firm.
• Repeat in same pan with each remaining gelatin flavor to make a total of 4 layers, refrigerating as directed after each layer.
• Refrigerate 2 hours or until firm. Unmold onto cutting board. Cut gelatin into 12 slices. Use 2-inch cookie cutters to cut gelatin into desired shapes. Reserve scraps for snacking.

RAINBOW CHERRY JIGGLERS

Steps:

• 1. Prepare half-sphere flexible silicon molds, can use square too, by lightly spraying with unflavored pam, or by wiping the cavities with a paper towel dipped in vegetable oil. Wipe the cavities with a clean paper towel. This will leave a thin layer of Pam/oil and will help un-mold the gelatin without affecting the taste. Place each mold on a cookie sheet or cooling rack to provide a stable surface for handling. Prepare 30 maraschino cherries, with stems, by cutting a thin slice off the bottom so they will stand up on the gelatin without falling over. Place cut cherries on paper towel to drain.
• 2. OPAQUE LAYER Place juice in a saucepan and sprinkle with gelatin. Allow to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved (approximately 5 minutes). Remove from heat. Fill each mold cavity 1/3 full with gelatin mixture. Place molds in refrigerator until gelatin sets, 30 to 45 minutes. Prepare clear layer.
• 3. CLEAR LAYER Place juice in saucepan and sprinkle with gelatin. Allow to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved (approximately 5 minutes). Remove from heat and set aside to slightly cool (about 15 minutes). When mixture has cooled, remove molds from refrigerator. Place a cherry, cut side down, in each cavity. Fill the cavities to the top with reserved clear gelatin mixture. Return molds to refrigerator, and chill for several hours (ideally overnight to avoid separation in the layers when unmolded).
• 4. To serve, carefully pop the gelatin out of the molds and place on serving plate. Immediately before serving, dust with multicolor cake sprinkles or whatever you choose. Makes 30 Cherry Jigglers
• 5. NOTE: If you can't get different color/flavor maraschino cherries in your local grocery store and you'd like to order them, here is a supplier... http://www.rolandfood.com/#QLeV8VEDb

JELL-O® JIGGLERS®

Steps:

• Stir boiling water into dry gelatin mix in large bowl at least 3 min. until completely dissolved. Pour into 13x9-inch pan.
• Refrigerate at least 3 hours or until firm.
• Dip bottom of pan in warm water 15 sec. Cut into 24 decorative shapes using 2-inch cookie cutters, being careful to cut all the way through gelatin to bottom of pan. Lift JIGGLERS® from pan. Reserve scraps for snacking. Store in tightly covered container in refrigerator.

EASY RAINBOW JELLO RECIPE

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!