Time: 15 minutes prep + 6 hours refrigeration
1 (6 ounce) box raspberry jello
1. Grab 2 large boxes of jello, one blue and one red.
2. Pour the red jello into a medium-sized mixing bowl. Pop 2 cups of water into the microwave and heat it to boiling. (Should take 2 minutes).
3. Pour the boiling water over the top of the jello. Grab a spoon and stir everything together until the jello is dissolved. Repeat with the blue jello.
4. Pour the blue jello onto a large cookie sheet, and the red jello onto another cookie sheet.
5. Carefully place the sheets into your refrigerator. Don't trip or lean too far to the left or right lest you spill on your kitchen floor and drop a curse word or two. That would be so unpatriotic, truly. Let the pans chill and set for about 3 hours.
6. When the jello is set, make your creamy mixture. Into a small mixing bowl place 1/2 cup cold water.
7. Grab some unflavored gelatine. Pour two packages over the top of the cold water. Let it sit for a couple of minutes. It will thicken up quickly for you.
8. Pop 1 1/2 cups water into the microwave for 2 minutes, allowing it to come to a boil. Pour it over the top of the gelatine mixture. Then stir it all together to combine.
9. Pour 1 can sweetened condensed milk into the mixture. Stir it well to combine, then place it in the fridge to chill. You don't want it to set up, but you need it to be at least room temperature before you pour it over the jello. Mine took about 15 minutes to cool down enough.
10. Find a 9x13 pan and pour just a bit of canola oil (or vegetable oil) into it.
Using a paper towel, spread the oil over the inside of the pan. You don't want to leave a lot of oil, just enough so there is a thin coating.
11. Take the jello out of the fridge and cut it into 1 inch pieces. You don't have to be exact here. Don't get out a ruler, please. Give in to randomness and just eye-ball it. :)
12. Place all the jello pieces carefully in the 9x13 pan.
13. When your creamy gelatine mixture has cooled down pour it over the top of the jello pieces.
14. Pop the pan back in the fridge and let it set up. Mine took about 2 hours is all. However, I would suggest making it way ahead of time just in case it doesn't set quite as fast. No reason to cause extra stress.
Serve and enjoy!