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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!
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 9x13-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 9x13-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.