Layered Rainbow Jello

INtro: 

This recipe takes a while, so I figured I might as well make 2 at the same time since I was doing it anyway! Here's where I got the original recipe, but I did make a few changes and notes along the way. 

Ingredients: NOTE*** This is for 2 9x13 pans

• 5 (6 oz) packages of Jello in different colors/flavors. You could do more or less, but 5 was plenty for me.

• 9 envelopes of unflavored gelatin

• 2 cans of sweetened condensed milk

• Boiling water (measure as you go!)

Instructions:

1. Chill the 9x13 pans before you start so that they are cold when the first layer hits them - I think this will speed up the setting time for the first layer considerably! While you're at it, try to make it so that the pans will lay perfectly flat while each layer is setting - unfortunately, my fridge isn't perfectly flat :(.

2. Layer #1:

   1. Soften 1 envelope of unflavored gelatin in a little cold water (about 1/4-1/3 cup) - I did this in a 4 C pyrex measuring cup so that I could add my boiling water up to a certain measurement. I would advise y'all to do the same.

   2. Boil a good amount of water on the stove (I just refilled this pot when needed, turned on the heat, and it didn't take very long to get it back up to boiling for each time I needed boiling water. Fortunately, I have a pot with a pour spout which made it easy to pour into the measuring cup. Basically, boil your water however you would like to!).

   3. Add about 1.5 C of your boiling water to the unflavored gelatin in the pyrex measuring cup.

   4. Add the first flavor of Jello and more cold water to fill up to about 2.5 C (20 oz). 

   5. Allow this to cool a bit before you pour it, especially on future layers!

   6. Pour half (1.25 C or 10 oz) into each pre-chilled 9x13 pan, try to pop any bubbles, and set into the fridge as evenly as possible.

   7. Rinse the 4 C measuring cup since you'll use it again and again!

3. White Layer:

   1. Make this directly after starting to set the first layer so that it can cool before you pour it.

   2. Soften 1 envelope of unflavored gelatin in a little cold water (about 1/4-1/3 cup) - this time use a 2 C pyrex measuring cup to keep it white and clean from other colors.

   3. Add 1C boiling water and stir to dissolve the gelatin.

   4. Add 1/2 of one of the sweetened condensed milk cans and stir again (total volume should be about 1.5 C or a little more)

   5. Let this cool to room temperature. If it does solidify on the counter, set the measuring cup into a bowl of very warm water and it should liquefy again.

   6. When the 1st layer is set, and the white milk liquid is cool, pour half into each pan (about 3/4 C or a little more), and try to pop any bubbles.

   7. Set in the refrigerator again.

4. All the next layers!

   1. Repeat the steps for layer 1 with the next Jello flavor and alternate with the white layer each time. With 5 jello flavors, you will use 2 total cans of sweetened condensed milk without any weird leftovers.

   2. Always begin the next layer as the one before it starts setting in the fridge so that it can have time to cool sufficiently. If it's still hot, it will melt the layers beneath it. 

   3. Try to pour the liquids in a drizzle to avoid drilling a hole in the previous layers of jello.

   4. Always rinse your cups so that the next layer starts clean and keep boiling water when needed.

5. Make sure that last layer is set before serving!

6. Serve:

   1. You can use cookie cutters for fancy shapes, but I did need to cut them with a knife as well since they were so thick!

   2. Or cut into cubes and serve as small servings on a separate plate, or in the 9x13 itself. 

   3. Use a small spatula to try to get under them more easily.