Friday, March 28, 2014

Foodie Fridays: Rainbow Jello Squares

From Crafty Corner

Sometimes I feel the need to try a recipe just for the fun of it.  Lately I have been in a very colorful mood, and when I saw images of these cheerfully bright Rainbow Jello Squares (aka Hawaiian Rainbow Jello) I knew I had to make them!  The recipe is very simple, but a bit time-consuming since many different-colored layers must be set one by one.  I decided that the time was worth the end result.  After all, this dessert is more art than science, and all artists must sacrifice a little in some way for their masterpieces, right?  If you are in a creative and colorful mood, perhaps you will feel the urge to create this recipe as well!

Rainbow Jello Squares

9 individual packets of Knox unflavored gelatin
2 cans (14 oz. each) sweetened condensed milk
1 package (3 oz.) grape Jello
1 package (3 oz.) berry blue Jello
1 package (3 oz.) lime Jello
1 package (3 oz.) lemon Jello
1 package (3 oz.) orange Jello
1 package (3 oz.) strawberry Jello

About two hours prior to starting this recipe, chill a 9x13-inch glass baking dish in the refrigerator.

Pour 1 1/2 C. boiling water into a 4-cup measuring bowl.  Add three packets of unflavored gelatin, stirring constantly, until the gelatin is completely dissolved.  Pour in both cans of sweetened condensed milk, stir well, and add a little more hot water to make a total of four cups of the milk mixture.  Set aside.

Pour 1 1/2 C. boiling water into a medium-sized bowl.  Add one packet of unflavored gelatin, stirring constantly, until the gelatin is completely dissolved.  Add the box of grape Jello, stirring until completely dissolved.  Let cool, then pour into the chilled baking dish.  Refrigerate for 20 minutes or until set.

Pour about 3/4 C. of the cooled milk mixture over the grape Jello.  Refrigerate for 20 minutes until set.  Repeat these steps with the remaining boxes of Jello (be sure to thoroughly clean the bowl after each use) and milk mixture, ending with the strawberry Jello layer (there will be eleven layers, with one less milk layer than Jello layer).  After the last layer is added, refrigerate for at least one hour before serving.

For dessert servings, cut the Jello layers into large squares.  If desired, top each serving with a dollop of whipped cream and some colored sprinkles.  Serves 12-16.

Note:  Stir the milk mixture often to keep it smooth.  If it begins to gel, put the bowl in the microwave on the lowest setting for about 15-20 seconds just to warm it, then stir until smooth again.  Make sure the mixture cools completely before using.  To serve as snacks rather than dessert, the Jello layers can be cut into about 54 1-inch squares instead of large ones.

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