7 Layer Finger Jello

7-Layer Finger Jello
(adapted from the Arlington Elementary School PTA cookbook, 1979)

4 small packages (3 oz) Jello in different colors (such as lemon, orange, lime, strawberry)
(If you buy the larger 6 oz packages, just measure out half the mixture)

4 envelopes of unflavored gelatin (each Knox envelope is 1/4 ounces)

1 can (14 ounces) sweetened condensed milk (not evaporated milk)

Boiling water

You will have 4 layers of Jello and 3 layers of milk. Start and end with Jello.
 
Jello Layer:
Mix one 3-ounce package of Jello with 1/2 package of Knox. (1 package of Knox is approximately 2 1/4 t so half a package is 1 1/8 t).
Add 1 cup boiling water and stir to dissolve.
Cool to room temperature and pour into 9 x 13 pan.
Refrigerate 15 minutes until solid enough for next layer.

Milk Layer:
In a large bowl, mix 1 can sweetened condensed milk with 1 cup boiling water.
In a small bowl, place1/2 cup cold water. Sprinkle 2 packages of Knox unflavored gelatin on the water. Allow to sit for a 2-3 minutes for gelatin to bloom. Add 1/2 cup boiling water to dissolve the gelatin.
Combine the dissolved gelatin with the milk mixture.
This will yield a little more than 3 cups of milk mixture. Each layer will get about 1 cup of milk.
Cool to room temperature and pour over the Jello mixture. Refrigerate 15 minutes until solid enough for next layer.

Repeat Jello and Milk layers (starting and ending with Jello)
Refrigerate until Jello is fully set and cut into blocks or shapes.

Links:
The Food Librarian blog: http://foodlibrarian.blogspot.com/
Recipe & Photo on the Food Librarian blog (August 29, 2011): http://foodlibrarian.blogspot.com/2011/08/7-layer-finger-jello.html
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