Rainbow Jello

This is one of the few things I make well, usually around the holidays. I got it from the famous JA cookbook from Centenary Church. It's definitely a specialty item for anal-retentive-obsessive-compulsives with a desire for perfection. It takes about 2 1/2 hours. I used to have problems with layers running into each other, layers not being even, but with patience, and a good stopwatch, it should turn out ok. But regardless of how it looks, it always tastes great. -- Jenni

4 pkg. (3 oz.) gelatin: orange, lime, lemon and strawberry
6 env. Knox unflavored gelatin
1 can (14 oz.) condensed milk
5 3/4 cups boiling water
1 /4 cup cold water

Directions: Dissolve 1 pkg. gelatin and 1 env. unflavored gelatin in 1 cup hot water; pour into 3 x 9 x 13-inch pan which has been lightly "Pam-ed." Chill until almost firm, approx. 20 minutes. If too firm, next layer will tend to slide off.

Soften 2 env. gelatin in 1/4 cup cold water; add 3/4 cup hot water. In separate bowl, mix condensed milk with 1 cup boiling water; combine both mixtures. Pour 1 cup milk mixture over first layer and 1 cup between each subsequent layer.

Repeat each gelatin procedure, alternating with milk mixture and ending with gelatin layer. While each layer is chilling, mix next layer. Jelling times will vary according to temperature of mixture. If mixture becomes too thick, set in hot water or microwave. When completely firm, cut into desired size. Crinkle cutter provides attractive finish; arrange on platter to display "ribbon."

You can also substitute regular Jello with sugar-free jello and regular condensed milk with low fat or fat-free. You can also obviously use any flavor of jello. For Christmas I like to use red (strawberry and raspberry) and green (lime) jellos with the cream layers in between.

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Updated: 12/26/02