
I think I'll make it a yearly tradition.
Here is the recipe:
RAINBOW FINGER JELLO
COLORED LAYERS:4 (3 ox) boxes of JELLO (any color/flavor)4 c. boiling water4 envelopes (total) of Knox Gelatin (divided)WHITE LAYERS:
1 can Eagle Brand sweetened condensed milk
1 1/2 c. boiling water
1/2 c. cold water
4 env. Knox Gelatin
Prepare 9x13 oblong pan or jello mold by lightly spraying with Pam; wipe with paper towel to create super-thin, smooth layer of oil.
Make sure your pan is very flat.
Mix 1 pkg. Jello with 1 envelope Knox Gelatin & 1 c. boiling water. Mix till dissolved. Pour into pan, pop any bubbles that form carefully, & refrigerate on FLAT surface. (I used a folded paper towel to level it, since my 'fridge was slightly off-level) Do not cover. Let set for 15 min. Meanwhile, mix MILK layer:
Put 4 env. Knox gel. in a bowl. Pour 1/2 c. cold water over powder & stir slightly to dampen; let set. Pour 1 1/2 c. boiling water over mixture and whisk. Add 1 can sweetened condensed milk and stir to mix well. Pour 1 c. of milk mixture over the set jello. Refrigerate 10-15 min.
Repeat layers as many times as you need. (Milk recipe above will accommodate 4 layers of Jello; double if you're using more. Any leftovers? Add some milk & vanilla to it and refrigerate; top with fruit - it tastes like Panna Cotta - Italian Cream dessert!)
Note: If the milk mixture thickens up while waiting for jello layers to set, just pop it in the microwave for a bit until it "melts" again - whisk to smooth it out again.
Note: There IS Blue jello out there - and purple too - next time I might mix Grape with Blackberry to see if it makes a darker purple.