There are some recipes that just scream childhood to me. Jello is one of them. My mom used to make jello all the time. We ate it constantly as kids. Sometimes it was plain, sometimes it had fruit cocktail mixed into it and other times she would layer it. This recipe reminds me of my mom. I love recipes that make me think of her. I have so many wonderful memories of her that revolve around food, and around jello.
This was fun to make but a bit of a pain in the rump. It takes a lot of layering, then waiting, then layering, then waiting. This goes on all day. So if you plan to make this make sure you do it a day or two ahead. I also realized that you should divide one of the steps. There is a condensed milk mixture you layer into it. If you make it all ahead of time it will start to firm up before you finish. You can add a little hot water to loosen it up. My suggestion would be to divide it and make up smaller batches every couple of layers. That way it stays liquid enough for the layers. By the time I got to the top layer the mixture was not smooth enough for my liking. Live and learn.
Learning is a big part of cooking and baking. You will do things that you shouldn’t do. You will occasionally forget an ingredient. You may over-mix something. There may even be a time where you read directions wrong and completely mess up a recipe. Then there are days you might do silly things like tip over a glass full of layered jello you spent all day making. That glass might break and you might be left with only one parfait glass full of the layered jello left to photograph. So for any of you who think us food bloggers are perfect and never make mistakes I’d like to show you some proof we can be giant doofuses just like everyone else.
Told you! Doofus city. I am nothing if not completely honest. But I want you to realize anyone can cook, bake or make layered jello. Just have fun and when crapola like this happens don’t sweat it. Laugh it off and move on. There’s no use crying over spilled jello people.
I used Momofuku for 2’s recipe for Rainbow Jello. It is simple and you can always trust a Momofuku recipe to be amazing. Not that one needs a recipe if you are just layering jello but when you add in the condensed milk layers it’s good to make sure you know what you are doing. Which I did not. I mean I am the chick who knocked over an entire glass of this stuff after spending all day making it. Did you really expect me to know how to make creamy milk layers in jello. I have limits people. Apparently my limit is condensed milk recipes. Who knew?
- 6 packages of Jello ( I used grape, berry blue, raspberry, lemon, lime, orange)
- 5 tablespoons of gelatine (I used Knox, works really well)
- 1 can of sweetened condensed milk
- In a bowl (or a large measure cup with spout to make transferring the liquid easier) mix your first flavour of Jello with ½ tablespoon of gelatine. Add 1 cup of boiling water. Pour into desired serving cup so it makes a thin layer. Pop this in the fridge for 20 to 30 minutes to set.
- Mix ½ can of condensed milk with ½ cup of boiling water. Set aside.
- In a bowl place 1 tablespoon of gelatine and pour ¼ cup of cold water over it. Now let it rest for about 2 to 3 minutes.
- Add ¼ cup of boiling water to the bowl of gelatine you set aside to bloom. Stir it really well. Then add milk mixture to it. Mix again. Allow to cool to room temperature before attempting to fill any dishes with it. If you pour it over the jello the heat will make a mess of your layers.
- Once the milky portion is cooled pour it over the first jello layer. Stick in the fridge to set for 20 to 30 minutes.
- Repeat with next 2 batches of jello and milky portion alternating them in thin layers.
- Make your second batch of the milky portion. Doing it later like this will keep it from becoming too firm too early. So you are repeating steps 3 and 4. If you don't want to scroll here's the instructions for your lazy butt- In a bowl place 1 tablespoon of gelatine and pour ¼ cup of cold water over it. Now let it rest for about 2 to 3 minutes. Add ¼ cup of boiling water to the bowl of gelatine you set aside to bloom. Stir it really well. Then add milk mixture to it. Mix again. Allow to cool to room temperature before attempting to fill any dishes with it. If you pour it over the jello the heat will make a mess of your layers.
- Repeat layering process with each Jello package until you use it all up. Make sure you let each layer set for 20 to 30 minutes in the fridge before the next layer.
- Allow to firm up completely.
- Stuff your face!
Make sure you plan ahead.
If you want to get them out of the little dishes just place them carefully in a shallow pan of warm water and they will loosen up and come free.
You can also spray the pan or glasses with non stick spray if you like.
You can leave out the milky portion. I did two with the milky portion and then a bunch of little glasses with just straight up Jello.
I would be more careful about the colours you layer than I was if you make it with straight up jello. I put the green and yellow next to each other and there wasn't enough contrast for my liking so think about which ones you want where before making it.
I did two glasses with the milk mixture layered in it. Then I did 6 mini glasses with just straight up Jello layers. I knew mini-me would turn her nose up at the milky one so I busted my hump for her benefit. You’re welcome mini-me. Always here to make your food extra special you little pain in the…Jello. Good for kids and adults. Ya, that’s where I was going with that.
Make sure you stop by all the other Sunday Supper crew’s sites to see what they whipped up for you.
Sunday Supper Retro Appetizers:
- Irish Cheddar-Whiskey Fondue by girlichef
- Retro Football Party: Fondue, Deviled Chicken Wings & Lemon Chiffon by Zest Florida Foodie
- She Devils: Beet Pickled Deviled Eggs by Ruffles & Truffles
Sunday Supper Retro Salads:
- Coca-Cola Salad by Magnolia Days
- Salmon Salad | Retro Tuna Salad by Family Foodie
- Ambrosia Salad by Simply Gourmet
- Romaine “Wedge” Salad with Hot Maple Bacon Dressing by Cupcakes & Kale Chips
- Carrot & Raisin Salad by The Roxx Box
- Sweet & Smoky Broccoli Salad by In The Kitchen with KP
Sunday Supper Retro Breads and Sandwiches:
SundaySupper Main Dishes:
- Chicken Pot Pie Topped With Bacon Cheddar Biscuits by Chocolate Moosey
- Tuna Noodle Casserole by Country Girl in the Village
- Nana’s Marinated Beef Roast by Supper for a Steal
- Chorizo Scotch Eggs by The Girl in the Little Red Kitchen
- Chicken Maryland by Vintage Kitchen Notes
- Mushroom Stroganoff by Small Wallet Big Appetite
- Dairyfree Toast Hawaii by Galactosemia in PDX
- Porcupine Meatballs by Hezzi-D’s Books and Cooks
- Chicken Kiev by The Urban Mrs.
- Salmon Quiche with Preserved Lemon by Shockingly Delicious
- Fried Chicken only in the Oven by In the Kitchen with Audrey
- Hambak Steak a.k.a. Salisbury Steak by Kimchi Mom
- Retro-Redo: Homemade TV Dinner by The Little Ferraro Kitchen
- Kicked Up Meatloaf by Curious Cuisiniere
- Shrimp Scampi (a lighter version) by Kudos Kitchen
- Old-Fashioned Pork Chops by My Trial in the Kitchen
- Jägerschnitzel by Sustainable Dad
- Healthier Hamburger-Corn Noodle Casserole by The Weekend Gourmet
- Tuna Noodle Casserole by Cookistry
- Chicken-N-Biscuits Pot Pie Casserole by The Messy Baker Blog
- Meatloaf that will make you swoon and Datz the truth by Midlife Roadtrip
Sunday Supper Retro Sides and Veggies:
Sunday Supper Retro Desserts and Cocktails:
- Peachy Keen Tutti-Frutti Jello by La Cocina de Leslie
- Old School Boozy Rum Cake by Webicurean
- Individual Baked Alaskas by That Skinny Chick Can Bake
- Pineapple Upside Down Cake by Noshing with the Nolands
- Refrigerator Strawberry Cheesecake by There and Back Again
- Frozen Pineapple Upside-Down Cake by Juanita’s Cocina
- Boston Cream Pie by Gotta Get Baked
- Coca-Cola Cupcakes by Daily Dish Recipes
- Jello Poke Cake by Flour On My Face
- Devil’s Food Cake by Maroc Mama
- Bread Pudding with Pecans by Basic and Delicious
- Victoria Sponge Cake by The Lovely Pantry
- A Chocolate Twist on the Classic Japanese Strawberry Shortcake by Ninja Baking
- Post War Apple Pudding by My Cute Bride
- Spaghetti with Currywurst Sauce by Masala Herb
- Layered Mini Chocolate Banana Cakes by Big Bears Wife
- Raspberry Jam Cakes by Pippis in the Kitchen Again
- Cocktail: Moscow Mule by Crazy Foodie Stunts
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Make sure you help yourself to an extra slice of cake today. It’s my birthday so I’m whooping it up today. Heading out to see a movie then probably home for takeout. Might just hang out and watch movies all night long. No work. No cooking. No chores. Why oh why can’t every day be my birthday.
Toodles and smoochies! xx