Step 2: Pour the blue jello into the dessert cups, filling each one only about ⅓ full. Place the dessert cups in the refrigerator until completely set, about 2 hours.

*It is easiest to place all the dessert cups on a baking sheet and move them all at once versus moving individual cups to and from the refrigerator.

Step 3: While the blue jello is chilling, prepare the white layer. In a medium bowl or large measuring cup, combine the sweetened condensed milk with 1 cup of boiling water and set it aside. In a separate small bowl, combine one envelope of unflavored gelatin with ½ cup of cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes, and then add ½ cup of boiling water to dissolve the gelatin; stir. Add the dissolved gelatin to the milk mixture and stir to combine. Allow it to cool to room temperature.

Step 4: Once the milk mixture is cooled and the blue layer is set, gently pour the milk mixture over the blue jello, filling the cups about 2/3 full. Return the jello cups to the refrigerator until chilled and firm, about one hour or until set.

*This is a shorter time than the blue jello layer because the blue jello went into the refrigerator hot and the white layer went in at room temperature.

Step 5: While the white layer is chilling, prepare the red jello. Mix 2 cups of boiling water with the red jello. Mix until the jello is completely dissolved. Then add 1½ cups cold water and stir.

Allow the red jello to sit on the counter and cool to room temperature before adding it to the white layer. If you add the red jello while it is still warm or the white layer isn’t completely set, it will mix into the white layer, so be patient and don’t rush the process.