Ingredients:
2 (3 ounce) boxes red jello gelatin (for low sugar diet use sugar free)
2 (3 ounce) boxes blue jello gelatin (for low sugar diet use sugar free)
4 envelopes Knox unflavored gelatin
1 (14 ounce) can sweetened condensed milk (or coconut milk for a healthier snack!)
boiling water & cold water
Directions:
1. In a medium bowl, mix one box of red jello with 1/2 envelope of unflavored gelatin. Add 1 cup of boiling water and stir to dissolve. Cool to room temperature and pour into a 9x13-inch glass pan that has been sprayed with nonstick spray. Refrigerate for 15 minutes (make sure that your refrigerator is level, or your jello will come out uneven-looking).
2. While first layer is setting, prepare white layer. In another bowl, mix sweetened condensed milk with 1 cup of boiling water. In a separate small bowl, sprinkle 2 envelopes of unflavored gelatin over 1/2 cup of cold water. Let stand a few minutes and then add 1/2 cup of boiling water to dissolve the gelatin. Add to the milk mixture and stir to combine. Cool to room temperature. Pour 1 cup of this milk mixture over the first layer of red jello. Refrigerate for 15 minutes.
3. While white layer is setting, prepare blue layer. In a medium bowl, mix one box of blue jello with 1/2 envelope of unflavored gelatin. Add 1 cup of boiling water and stir to dissolve. Cool to room temperature and pour on top of white layer. Refrigerate for 15 minutes.
4. Repeat with red layer (using 2nd box of jello + 1/2 envelope gelatin + 1 cup boiling water), another cup of of the white layer and then finishing with a blue layer (2nd box of blue jello + 1/2 envelope gelatin + 1 cup boiling water) on top- remember to cool to room temperature before adding each layer. Refrigerate for 15 minutes after adding each layer.
5. Let jello set before cutting. Use a sharp knife to cut, and then use a metal spatula to slide underneath the jello and scoop out jello squares.
This Jello recipe can be modified to work in cups or in a pan. Use cooking spray in a pan to make the jello come out neatly.