Add 1 cup boiling water to one small package of LIME gelatin and stir until completely dissolved. Divide the gelatin in half into two separate containers.
In one half, stir in ¼ cup cold water. Pour into a 9 x 13 glass baking dish, and reserve the other half of the gelatin on the counter.Put the first Jello layer into the refrigerator and let it set for 30 minutes.
When the first layer is set, whisk in ½ cup of yogurt into the reserved half of the gelatin and pour over the top of the set gelatin. (DO NOT whisk in the yogurt until you are ready to pour the Jello.)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.
Refrigerate layers 30-35 minutes.
Layers 3 - 12
Follow all the directions the same as for the first lime layer for each gelatin layer. The layers from bottom to top are:Layers 1-2: Lime | Lime with yogurtLayers 3-4: Lemon | Lemon with yogurtLayers 5-6: Orange | Orange with yogurtLayers 7-8: Lemon | Lemon with yogurtLayers 9-10: Orange | Orange with yogurtLayers 11-12: Lime | Lime with yogurt
Add each layer as soon as the former layer is set (30-40 minutes).
You will have a total of 12 layers when finished: 6 layers without yogurt and 6 with yogurt.
Refrigerate until ready to serve.
Notes
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.