Edible Art!
RAINBOW JELLO recipe by Judie Anderson
Ingredients
Two 3 OZ. PACKAGES EACH OF THE FOLLOWING FLAVORS:
BLACK CHERRY
GRAPE
BERRYBLUE
LIME
LEMON
ORANGE
STRAWBERRY
Four 13 OZ. CANS OF CARNATION EVAPORATED MILK, CHILLED
Two 9x13” glass pans
Put 1st. pkg (black cherry) in mixing bowl. Add 3/4 c. boiled water and stir until dissolved. Add 3/4 c. chilled evaporated milk. Stir and pour back into measuring cup. Pour 1/2 mixture (3/4 cup) into one 9 x13 glass pan, and the other half (3/4 c.) into the other glass pan. Place pans on bottom shelf of the refrigerator and cover with cookie sheets that overlap the pans to prevent spills into the jello. (Do not use plastic wrap or aluminum foil. It will stick to the layer, if you’re not careful).
When that layer is set, follow the same regimen for the next layer, using the 2nd. pkg. of black cherry, substituting cold water for the chilled milk ( this is for the clear layer ). Pour back into the measuring cup and put into the refrigerator to cool, but no more than 15 minutes or it will start to gel ( I use a kitchen timer). Pour the next layer gently onto the 1st. and tilt the pans to even it out. Return to the fridge, cover with cookie sheets and wait for layer to harden (Usually 30- 45 minutes. DO NOT TRY TO CUT DOWN THIS TIMING. YOU WILL WIND UP WITH A DISASTER).
Repeat the with suceeding layers, finishing with clear strawberry. The entire process can take up to two days, so allow plenty of time and then wait for the rave reviews. It not only looks pretty, but tastes good, too.