Rainbow Gelatin Food

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 LAYERED JELLO

Steps:

• Place a 9x13-inch glass baking dish in the refrigerator to chill.
• In a medium bowl, stir black cherry jello in 1 cup hot water for 1 minute, or until dissolved. Divide in half (about 1/2 cup each) between two liquid measuring cups or bowls. In the first bowl, add 3 Tablespoons cold water and cover with plastic wrap. In the other bowl, add 1/3 cup sour cream and whisk until well combined.
• Pour the jello with the sour cream, into the chilled baking dish (tilting gently to spread evenly). Place in the fridge and chill 25 to 30 minutes.
• Remove dish from the fridge and pour the second bowl of jello, tilting gently to spread evenly, over the top. Carefully return to the refrigerator and chill 25 to 30 minutes.
• Repeat the process with the remaining jello in this order: strawberry, orange, lemon, and lime (on top). Carefully carry each new layer to the fridge, and rotate the pan each time, to keep the layers straight. Refrigerate until firm.
• Slice into 20 slices. Serve while chilled.

RAINBOW JELL-O SHOT CUPS

Steps:

• For the panna cotta: In a medium saucepan, sprinkle the gelatin over the cold water. Let stand until absorbed, about 3 minutes. Place the saucepan over low heat until the gelatin dissolves, about 1 minute. When the gelatin is liquid, whisk in the half-and-half and sugar. Cook, stirring occasionally, until the sugar is melted and the mixture is hot and just steaming, about 5 minutes. Stir in the vanilla extract and remove from the heat to cool slightly, about 15 minutes.
• Place each color of gelatin in its own medium microwave-safe bowl or 4-cup liquid measuring cup. Add 1 teaspoon of the unflavored gelatin to each; whisk until combined. Pour 1 cup of the boiling water into each container and stir well to dissolve the gelatin. Add 1/4 cup of the vodka to each container. Stir to combine.
• Set an empty 18-count egg carton on a large rimmed baking sheet. Place eight 5-ounce dessert glasses at an angle in the cavities, spacing them apart. Make room in the refrigerator to accommodate the baking sheet.
• Pour 1 tablespoon of the liquid panna cotta in each glass. Refrigerate for 15 minutes. Next, pour in about a 1/4-inch layer of the grape gelatin. Refrigerate for 15 minutes. Repeat pouring and chilling 1/4-inch layers of the panna cotta, blue raspberry gelatin, more panna cotta, lime gelatin, then panna cotta again, refrigerating each layer for 15 minutes before adding the next. If the colored gelatins begin to set before pouring, microwave each container for 30 seconds and stir well to bring it back to a liquid state.
• Place the dessert glasses upright directly on the baking sheet. The chilled diagonal layers will stay in place. Pour and chill 1/4-inch layers of the lemon, orange, and strawberry gelatin, alternating each color with the panna cotta and finishing with the strawberry gelatin on top. Refrigerate until well set, about 2 hours. Serve well chilled.

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.

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.