Rainbow Jello

A few decades ago, my mom had rainbow jello at a potluck and loved it. She never got around to making it herself though, so I decided to give it a shot!

Notes:

  • This recipe takes a long time, so plan to spend a whole afternoon on it.
  • If you can’t find grape Jello (I couldn’t even after checking two stores), you can use a red flavor instead. Here I used cherry for the top layer and raspberry for the bottom.
  • I used an aluminum baking pan, and the bottom layer of Jello stuck to it very badly. I’d suggest trying a glass pan, if you have one, or at least spraying the pan with baking spray.
  • At the end, if you cover your finished rainbow Jello, make sure that the foil or plastic wrap doesn’t touch the top layer, or it might stick and ruin it.

Original recipe


Rainbow Jello
Adapted from House of Nash Eats

Yield: 9″ x 13″ pan

  • 6 (3 ounce) packages different Jello flavors (Grape; Berry Blue; Lime; Lemon; Orange OR Apricot; and Raspberry, Cherry, OR Strawberry)
  • 5 (0.25-oz) packages unflavored gelatin
  • 1 1/2 (14-oz) cans sweetened condensed milk
  • 8 1/2 cups water
  1. Bottom (purple) layer: 
    • In a small mixing bowl, place 1/2 cup cold water. Sprinkle in 1 teaspoon unflavored gelatin (1/2 envelope of Knox unflavored gelatin) and let stand for about 1 minute. Stir until it is fully dissolved and there are no lumps.
    • Add a 3-ounce package of grape-flavored Jello and 1/2 cup of boiling water. Stir until completely dissolved. 
    • Pour into a 9×13-inch pan. If you really don’t want any bubbles, pour the Jello mix through a fine strainer.
    • Put pan in the fridge.  Make sure it is sitting completely flat. 
    • Chill until completely set, about 30 minutes.
  2. Second (white) layer: 
    • Make this layer as soon as you put the bottom layer into the fridge!
    • In a medium mixing bowl, put 1/2 cup cold water. Sprinkle in 2 teaspoons unflavored gelatin (1 envelope of Knox unflavored gelatin) and let stand for about 1 minute. Stir until it is fully dissolved and there are no lumps.
    • Add 1/2 can of sweetened condensed milk and 1/2 cup boiling water and stir until combined.  You might want to use a kitchen scale to measure the sweetened condensed milk.
    • Let this sit out on the counter until it has cooled to room temperature, but not set yet, while the previous layer is setting in the fridge.
    • Once the first colored layer has set, make the next colored layer (berry blue) following the directions in Step 1 so it can start to cool.  Leave it on the counter.
    • Pour 3/4 cup (about half) of the white mixture over the colored layer and gently tilt the pan side to side to distribute evenly.  If you really don’t want any bubbles, pour the mixture through a fine strainer.
    • Return pan to the fridge to set, about 20 minutes.
  3. Continue to make layers following steps 1 & 2, alternating colorful Jello layers (the next colors in rainbow order are green, yellow, orange, and red) with the white layers, letting the jello set between each addition until all of the jello has been used up.  You will need to make the white mixture three times because it will set on the counter if you make it all at once (unless your house is very warm).  If the white mixture starts to set on the counter while you’re waiting for layers to cool, put it in a bowl of hot water for 5 minutes and stir it a few times until it turns smooth and liquid again, then use like normal. Because this layer is used 5 times, you will need to make 2 1/2 batches total of the white mixture to finish the rainbow Jello.
  4. Once the jello is completely set, slice into 1-inch squares using a paring knife (not a serrated blade which leaves jagged marks in the jello) and serve.  A small spatula will help you get the jello cubes out of the pan.

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