Tag: finger jello

RED, WHITE & BLUE LAYERED JELLO

This simple yet flavorful dessert is perfect for all of your patriotic get-togethers. Kids and adults alike, go crazy for this fun, colorful finger jello!

Finger jello is perfect for parties or get-togethers. Kids go crazy for this fun-to-eat dessert. And let’s be honest, most adults can’t resist it either! It combines layers of fruity jello with a sweet milky layer in between for a perfect pairing.

What is finger jello?

Simply put, it’s jello that you eat with your fingers. Extra unflavored gelatin is added to the jello to make it firmer and easier to pick up.

Layered jello is also a very versatile dessert. Simple change the colors of the jello to suit the event or holiday.

  • Valentines Day – Red (raspberry or strawberry jello), white (sweetened condensed milk layer), and pink (watermelon jello)
  • Christmas – Red (raspberry or strawberry jello), white (sweetened condensed milk layer), green (lime jello)
  • Baby shower or gender reveal party – pink (watermelon jello), white (sweetened condensed milk layer), or blue (berry blue jello)

You could even make this fun Layered Rainbow Jello!

To make this Red, White, and Blue finger jello, all you’ll need are these four ingredients:

Tips and tricks to making layered jello:

  • Be sure to prepare your pan by spraying it with non-stick cooking spray. Then, spread the cooking spray around the pan evenly with a paper towel. This helps the jello comes out of the pan cleanly.
  • Before making your jello, make sure your 9×13-inch pan sits completely flat in the refrigerator. If the pan is not flat or your refrigerator shelf is not level, your jello squares will not have nice, even layers. I actually take a small leveling tool and make sure my pan is sitting level in my refrigerator. My pan is a  little warped, so I usually need to put something underneath one end to level it out. Leave the pan in the refrigerator once it is level (assuming you already sprayed it).
  • It is much easier to leave your jello pan in the refrigerator while pouring your jello layers. It can get tricky carrying a pan of liquid jello to the refrigerator, especially as it gets fuller. If you had to level your pan before you started, you certainly don’t want to remove it until the jello is set, or you risk having uneven layers.
  • Do not skip soaking the unflavored gelatin in cold water before adding the boiling water (this step is included in the recipe instructions). You must always soften powdered gelatin in cold water before adding it to hot liquids. Skipping this step often leads to lumpy gelatin that does not fully dissolve.
  • Make sure each layer is completely set before adding the next. Rushing this dessert could ruin it. Also, make sure that the new layer is cooled to room temperature before pouring it onto the set jello. If you pour warm jello onto the set jello, it will soften or melt the previous layer and possibly cause the colors to bleed together.
  • If you are having trouble getting the jello out of the pan, immerse the pan in warm water (not hot). Use enough water to go up the sides of the pan, being careful not to get water in the jello. Leave the pan in the water for no more than 30 seconds. Remove the pan from the water. Slice the jello into squares with a sharp knife and use a small metal spatula to remove the jello.

Red, White & Blue Layered Jello

This simple yet flavorful dessert is perfect for all of your patriotic get-togethers. Kids and adults alike, go crazy for this fun, colorful finger jello!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 6 hours
Servings 32 pieces

Ingredients
 

  • 2 3-ounce boxes red jello gelatin (or 1 – 6 ounces box)
  • 2 3-ounce boxes blue jello gelatin (or 1 – 6 ounces box)
  • 4 envelopes Knox unflavored gelatin
  • 1 14-ounce can sweetened condensed milk

Instructions
 

  • Prepare your 9×13-inch pan by spraying it with non-stick cooking spray. Take a paper towel and spread the cooking spray evenly around the pan. Place the pan in the refrigerator and make sure your pan sits completely flat: if it doesn't, you'll have slanted jello layers. Adjust your pan if needed. Leave your pan in the refrigerator so it can begin chilling.
  • In a medium bowl, add one envelope of unflavored gelatin and ¼ cup cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes. Next, add the red jello to the unflavored gelatin and immediately add 1 ¾ cups boiling water. Stir until completely dissolved. Cool to room temperature, then pour into your prepared 9×13-inch pan. Let the jello set for 30 minutes to 1 hour, checking to ensure the jello is completely set before adding the next layer.
    **If possible, leave your pan in the refrigerator when you pour your layers. This is easier than carrying the pan of jello back and forth, especially as it gets fuller.
  • While the first layer is setting, prepare the white layer. In a bowl, combine the sweetened condensed milk with 1 cup of boiling water. In a separate small bowl, combine 2 envelopes of unflavored gelatin with ½ cup 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 to the milk mixture and stir to combine. Allow it to cool to room temperature. Once cooled and the first layer is completely set, gently pour over the first layer of red jello. Refrigerate for 30 minutes to an hour.
  • While the white layer is setting, prepare the blue layer. In a medium bowl, add one envelope of unflavored gelatin and ¼ cup cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes. Next, add the blue jello to the unflavored gelatin and immediately add 1 ¾ cups boiling water. Stir until completely dissolved. Cool to room temperature. When the white layer is completely set, very gently pour the blue jello over the white layer. Allow the finished jello to chill for 4 hours or overnight.
  • When you are ready to serve the jello, slice the jello into squares with a sharp knife and use a small metal spatula to remove the jello.

Notes

The trick to getting the jello out of the pan: If you have trouble getting the jello out of the pan, immerse the pan in warm water (not hot). Use enough water to go up the sides of the pan, being careful not to get water in the jello. Leave the pan in the water for no more than 30 seconds. Remove the pan from the water. Slice the jello into squares with a sharp knife and use a small metal spatula to remove the jello.
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LAYERED RAINBOW JELLO

Jiggly, colorful, and bursting with flavor – What’s not to love?! This finger jello is perfect for parties and is always a hit – loved by kids and adults alike!

My kids go crazy over this jello dessert! They consumed an entire 9×13-in pan of this finger jello in two days. I did get a couple of pieces for myself, and I can’t say I blame them! It is amazing!

When you look at this recipe, you’ll notice extra gelatin added to the jello layers. This is finger jello and is intended to be picked up. Jello made per the directions on the box is too soft to pick up easily. Adding the unflavored gelatin creates firmer jello, making it easier to serve and eat with your fingers.

Is Making Layered Jello Hard?

The instructions may appear daunting, but it is not really difficult. However, it is time-consuming. Most of it is not active time but chilling time, as each layer (9 in all) needs to set before adding the next. Plan on the process taking at least 6 hours before you’re done. Again most of that is chilling time. If you can, I recommend making this the day before and allowing it to set up firmly overnight. The longer you chill it, the firmer your finger jello will be.

Making Layered Jello:

  • Start by preparing your 9×13-inch pan. Spray the pan very lightly with non-stick cooking spray. Then take a napkin or paper towel and evenly spread it around. This step helps your jello release more cleanly.
  • First, prepare the white layer: I make this before the jello layer so it can begin to cool. In a 4-cup glass measuring cup, add 3 packets of the Knox unflavored gelatin. Add a ¼ cup of cool water, stirring to moisten the gelatin, then allow the gelatin to soak for 5 minutes. Soaking the gelatin first helps soften it, so it dissolves better when you add hot water. Skipping this step often leads to clumpy gelatin. After 5 minutes, add 1¼ cup boiling water, stirring with a whisk until completely dissolved. Next, stir in the two cans of sweetened condensed milk. Add more hot water, if needed, to make a total of 4 cups. Set aside to cool.
  • Prepare the first jello layer while the milk mixture is cooling. This is the blue layer. In a 2-cup glass measuring cup, add 1 packet of Knox unflavored gelatin. Add 2 tablespoons of cool water, stirring to moisten the gelatin, then allow the gelatin to soak for 5 minutes. After 5 minutes, add 1½ cups of boiling water, stirring until the gelatin is completely dissolved. Then pour in the box of blue jello, stirring until dissolved. Let cool for 20 minutes, then pour it into the prepared 9 x 13-inch pan. Place the pan in the refrigerator, making sure it is sitting level and flat, and allow it to set up for 30 minutes or until firm.

**If you can, I recommend pouring the layers with the pan in the refrigerator. As you add more layers and the pan gets fuller, it becomes increasingly difficult to carry it back and forth to the refrigerator without spilling. For the first layer, it doesn’t really matter.

  • Add the white layer: When the first jello layer is set firm, measure 1 cup of the sweetened condensed milk mixture. Pour it slowly and carefully over the first jello layer, ensuring the entire blue layer is covered. Allow it to set up for 20 to 30 minutes or until firm.
  • While the white layer is chilling, begin working on the next jello layer, the green layer. This will give the jello enough time to cool, and it will be ready when the white layer has set firm in about 30 minutes. Be sure to follow the same steps you did for the blue layer.
  • Continue to make layers, alternating jello layers with the white layers, letting each layer set up firm before adding the next one until all of the jello has been used up. If you find the white layer is setting up on the counter in between waiting for the colored layers to cool, place it in the microwave for 15 seconds and stir. (Be careful not to make it hot). You want to keep it smooth and runny enough to pour nicely over the jello layers.
  • After adding your final layer of jello, allow it to set up for at least 2 hours or, for best results, overnight.
  • Then slice into 1-inch to 1 1/2-inch pieces and remove using a small spatula. The first few pieces are the most challenging to get out of the pan, but you should have no problems after that.

Jello Variations:

One of the great things about this dessert is its versatility! You can use any flavor of jello you prefer or whatever jello color suits the occasion. You can also do fewer layers or make the layers thicker. So let your imagination go wild! Here are some other ideas for customizing these rainbow jello cubes for different events and holidays.

  • Fourth of July – Red (raspberry or strawberry jello), white (sweetened condensed milk layer), and blue (berry blue jello) – See my version here.
  • Valentines Day – Red (raspberry or strawberry jello), white (sweetened condensed milk layer), and pink (watermelon jello)
  • Christmas – Red (raspberry or strawberry jello), white (sweetened condensed milk layer), green (lime jello)
  • Baby shower or gender reveal party – pink (watermelon jello), white (sweetened condensed milk layer), and blue (berry blue jello)

Layered Rainbow Jello

Jiggly, colorful, and bursting with flavor – What's not to love?! This finger jello is perfect for parties and is always a hit – loved by kids and adults alike!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 6 hours
Course Dessert

Equipment

  • 9 x 13 inch pan

Ingredients
 

  • 8 individual packets Knox unflavored gelatin
  • 2 (14-ounce cans) sweetened condensed milk
  • 5 (3-ounce) packets of different Jello flavors (Berry Blue, Lime, Lemon, Orange, and Raspberry or Strawberry for red)

Instructions
 

  • Lightly spray a 9 x 13-inch baking pan with nonstick cooking spray.
  • In a 4-cup glass measuring cup, add 3 packets of the Knox unflavored gelatin. Add a ¼ cup of cool water, stirring to moisten the gelatin, then allow the gelatin to soak for 5 minutes. After 5 minutes, add 1¼ cup boiling water, stirring with a whisk until completely dissolved. Next, stir in the two cans of sweetened condensed milk. Add more hot water, if needed, to make a total of 4 cups. Set aside to cool.
  • In a 2-cup glass measuring cup, add 1 packet of Knox unflavored gelatin. Add 2 tablespoons of cool water, stirring to moisten the gelatin, then allow the gelatin to soak for 5 minutes. After 5 minutes, add 1½ cups of boiling, stirring until the gelatin is completely dissolved. Then pour in the box of blue jello, stirring until dissolved. Let cool for 20 minutes, then pour into the prepared 9 x 13-inch pan. Place the pan in the refrigerator, make sure it is sitting level and flat, and allow the jello to set up for 30 minutes.
  • When the first jello layer is set firm, leave the pan in the refrigerator if possible, and measure 1 cup of the sweetened condensed milk mixture. Pour slowly and carefully over the first jello layer, making sure the entire blue layer is covered. Allow to set up for 20 to 30 minutes or until firm.
  • While the sweetened condensed layer is setting up, prepare the green layer of jello, repeating the instructions in step 3.
    **Before adding the green layer, make sure the sweetened condensed milk layer is set firm.
  • For the remaining layers, alternate the milk mixture with a jello layer (alternating steps 3 and 4). For the remaining jello layers, the order is yellow, orange, and red.
    Remember to allow the jello to cool for 20 minutes before adding it to the pan.
    Allow each layer to set for at least 30 minutes before adding the next layer.
    **If possible, leave the pan in the refrigerator while pouring the layers. As the pan gets fuller, it gets challenging to carry it back and forth to the refrigerator without spilling.
  • Once all the layers have been added, allow the finished jello to set up for at least 2 hours or, even better, overnight before attempting to cut and remove.
  • Once completely set, cut into 1-inch to 1½-inch squares.

Notes

It is important to make sure your pan is sitting level in the refrigerator. Otherwise, you’ll have uneven layers. 
If, during the process, your sweetened condensed milk mixture starts to thicken, place it in the microwave for 15 seconds and stir well until smooth and thinned out. **Do not make it hot! If you do, allow it cool before using it.
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