Layered Rainbow Jello recipe is easy to make, fun to eat, and brings a beautiful bit of whimsy to all your springtime celebrations, Easter gatherings, unicorn banquets, and Pride parties.
1small boxraspberry or strawberry gelatinred; 3 ounces
3cupsvanilla yogurtor honey yogurt
water
Instructions
First, make space in your refrigerator for whatever dish or pan you are using.
Layer 1
Add 1 cup boiling water to one small package of purple gelatin and stir until completely dissolved. Divide the gelatin in half into two separate containers.
For the first layer, whisk in ½ cup of yogurt into the half of the gelatin, and pour into a 9 x 13 glass baking dish.Reserve the other half of the gelatin on the counter.
Put the first Jello-yogurt layer into the refrigerator and let it set for 35 minutes.
Layer 2
When the first layer is set, stir in ¼ cup cold water into the reserved Jello.Carefully spoon the clear layer over the yogurt layer.DO NOT POUR liquid Jello directly onto the set gelatin. This can drill a hole through the Jello. Use a large spoon to gently spoon the gelatin on, using the back of the spoon to spread it evenly across the previous layer like thin icing.
Layers 3-12
Follow the directions above to make each gelatin-yogurt and each clear layer. From bottom to top, the layers are:1. Purple with yogurt2. Clear Purple3. Blue with yogurt4. Clear Blue5. Green with yogurt6. Clear Green7. Yellow with yogurt8. Clear Yellow9. Orange with yogurt10. Clear Orange11. Red with yogurt12. Clear Red
Add each layer as soon as the former layer is set (30-35 minutes). Use a timer for best results.
Refrigerate until ready to serve.
Notes
We usually make this layered jello recipe in a 9x13 baking pan; however, it can also be layered into a 10-12 cup bundt pan for a stunning rainbow Jello bundt cake.Layered Jello requires about 5 minutes of hands-on time every half hour, and a total of about 8 hours to refrigerate the layers.In order for layers to be clearly defined, each layer must be set up well before proceeding. However, it is also important not to wait too long, or the layers will slide apart when you cut them.
Removing Bubbles:
If you have a lot of bubbles on the top of the clear layer, try gently tapping the dish on the counter before refrigerating to release some of the air.You can also get rid of bubbles using a culinary torch to pop them. Do this by quickly passing the flame over the surface of the gelatin.