Layered Jello Recipe
Ingredients
- jello
- boiling water
- cold water
- ice
- evaporated milk
Instructions
Regular Jello Layers
- Pour 3 oz. Jello into a medium mixing bowl. Add 3/4 C. boiling water and stir until gelatin is dissolved and not grainy anymore. Add 1/3 C cold water and 1/4 C ice to mixing bowl. Stir until the mixture is chilled, but before it starts to set up. Remove any leftover ice cubes. Refrigerate for at least 1 hour or until gelatin seem to be set up.
Evaporated Milk Jello Layers
- Pour 3 oz. Jello into a medium mixing bowl. Add 3/4 C. boiling water and stir until gelatin is dissolved and not grainy anymore. Add 1/2 C evaporated milk and 1/4 C ice to mixing bowl. Stir until the mixture is chilled, but before it starts to set up. Remove any leftover ice cubes. Refrigerate for at least 45 minutes or until gelatin seem to be set up. (Seems to set up quicker than regular layers.)
Layered Jello Instructions
- Alternate between a regular Jello Layer and an Evaporated Milk Layer. In any color pattern of your choosing. Make sure that the layer is set up before pouring the new layer on top. If it isn't set up well, they layer will lift up and float. I like to pour the liquid jello onto a spoon right above the cold jello layer . This helps to disperse the liquid jello without disrupting the layers. I use this recipe and separate the layers into 2 dishes so that they layers are thinner. My 2 trifles will hold 6-7 large (6 oz.) boxes of Jello. That's 12-14 layers! To get the slanted effect of the jello pictured, I carefully tipped the trifle dish in the refrigerator, changing the angle with each layer.