INDEPENDENCE DAY JELLO SQUARES
Ingredients
· 2 3-ounce packages of cherry-flavored Jell-O (or one 6-ounce package split in half)
· 2 3-ounce packages of blueberry-flavored Jell-O (or one 6-ounce package split in half)
· 7 packets unflavored gelatin
· 2 28-ounce cans sweetened condensed milk, divided.
· 7 cups boiling water, divided
Directions
You will need a 9-inch by 13-inch glass baking dish, a small mixing bowl, a measuring cup with a pouring spout and a whisk, in addition to the ingredients.
Combine 1 cup of boiling water with one package of cherry Jell-O and one package of unflavored gelatin. Whisk together until dissolved. Pour into the baking dish and place in refrigerator for one hour or until the Jell-O is firm. Wash and dry the whisk and bowl.
Remove the baking dish and the cup of milk mixture from the refrigerator and gently pour the milk mixture on top of the red Jell-O layer. Place the baking dish in the refrigerator for another hour.
Repeat the first step using the blueberry Jell-O next and again placing the hot Jell-O into the measuring cup and cooling it in the fridge for a few minutes before pouring it on top of the other layers.
Continue repeating the steps until you have the following layers, from bottom to top: red, white, blue, white, red, white, blue.
Note: You will be left with an extra half can of condensed milk.
Once the final layer is firm, slice the Jell-O into bars or squares. Remove them carefully from the baking dish with a small, metal spatula and serve them either cold or at room temperature.
Ingredients
· 2 3-ounce packages of cherry-flavored Jell-O (or one 6-ounce package split in half)
· 2 3-ounce packages of blueberry-flavored Jell-O (or one 6-ounce package split in half)
· 7 packets unflavored gelatin
· 2 28-ounce cans sweetened condensed milk, divided.
· 7 cups boiling water, divided
Directions
You will need a 9-inch by 13-inch glass baking dish, a small mixing bowl, a measuring cup with a pouring spout and a whisk, in addition to the ingredients.
Combine 1 cup of boiling water with one package of cherry Jell-O and one package of unflavored gelatin. Whisk together until dissolved. Pour into the baking dish and place in refrigerator for one hour or until the Jell-O is firm. Wash and dry the whisk and bowl.
Once the red layer is firm, combine in the mixing bowl 1 packet of unflavored gelatin with 1 cup boiling water, whisking until dissolved. Add 1/2 of one of the cans of condensed milk and stir until combined. Pour the milk mixture into the measuring cup with the spout and set it in the refrigerator for five minutes to let it cool a bit. (You don't want to pour hot liquid on top of another layer of Jell-O at any time during the process. Doing so will turn the white layer pink or light blue.)
Note: each layer is made up of about 1 1/2 cups of liquid.
Note: each layer is made up of about 1 1/2 cups of liquid.
Remove the baking dish and the cup of milk mixture from the refrigerator and gently pour the milk mixture on top of the red Jell-O layer. Place the baking dish in the refrigerator for another hour.
Repeat the first step using the blueberry Jell-O next and again placing the hot Jell-O into the measuring cup and cooling it in the fridge for a few minutes before pouring it on top of the other layers.
Continue repeating the steps until you have the following layers, from bottom to top: red, white, blue, white, red, white, blue.
Note: You will be left with an extra half can of condensed milk.
Once the final layer is firm, slice the Jell-O into bars or squares. Remove them carefully from the baking dish with a small, metal spatula and serve them either cold or at room temperature.
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