Taste the Rainbow! Whether it’s a birthday party, St. Patrick’s Day, or just a fun summer BBQ, rainbow Jello is always a crowd-pleaser. Plus, who doesn’t love a dessert that’s literally bursting with color?
Just in time for St. Patrick’s Day, here are a few more great rainbow desserts to try: rainbow cake, cupcakes, and fruit skewers! All you’ll need from there is a pot of gold!
Rainbow Jello Recipe
Tips and Tricks
- The flavors of gelatin are easily adaptable to your preferences and occasion. Try different flavors of red and pink for Valentine’s Day, reds and green for Christmas, purple and orange for Halloween, and red and blue for any patriotic holiday.
- Let the layers completely set before adding the next. If you add another layer while the layer underneath is still soft, it can get craters and swirl into the fresh layer.
- To help keep the milk jell-o liquid, you can place the bowl or measuring cup inside a larger bowl filled with moderately hot water. This will let it cool down from boiling, but keep it warm enough to stay liquid.
- Pour the jell-o onto the layer beneath it by pouring onto the back of a spoon. This softens the stream of liquid so it doesn’t pockmark or form craters in the layer beneath it.
Storing Leftovers
Store in the fridge either in an airtight container or covered with plastic wrap for 5-7 days.
Rainbow Jello
Taste the Rainbow! Whether it's a birthday party, St. Patrick's Day, or just a fun summer BBQ, rainbow Jello is always a crowd-pleaser. Plus, who doesn't love a dessert that's literally bursting with color?
Servings 24 Servings
Calories 98kcal
Ingredients
- 6 3- ounce boxes of Jell-O strawberry (or raspberry or cherry), orange, lemon, lime, blue raspberry, and grape
- 2 boxes unflavored gelatin
- 1 14- ounce can sweetened condensed milk
- 8 cups water
Instructions
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Spray a 9×13 baking dish lightly with cooking spray.
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In a small bowl combine the grape jell-o with 1 teaspoon of unflavored gelatin and 1 cup of boiling water. Mix until all the gelatin is dissolved. Pour in the prepared pan and refrigerate for 20-30 minutes until fully set.
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Meanwhile, combine 2 teaspoons of unflavored gelatin (1 packet) with 1 cup of boiling water until the gelatin is dissolved. Mix in ⅔ cup of sweetened condensed milk (about half a can). Let cool while the purple jell-o sets. Also prepare the next color of jell-o the same way the grape jell-o was prepared so it can cool.
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Once the grape jell-o is set and the milk jell-o has cooled, pour ½ cup of milk jell-o over the grape jell-o. You may need to tilt the dish to help it spread and cover the whole thing. You may also pour the milk jell-o onto the back of a spoon as you pour it over the grape jell-o so it doesn’t create craters in it. Chill in the fridge for 20-30 minutes, until completely set.
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Repeat steps 2-4 with the remaining flavors, alternating the colored jell-o with the milk jell-o. As needed prepare the second half of the milk jell-o in the same manner as the first half. Avoid making it all at once, otherwise it will start setting up before it can all be poured between the layers. If it does start setting up, gently heat for 10-15 seconds in the microwave and stir well until liquid. Avoid heating too much because you will have to wait for it to cool down again.
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Once all the layers have been made, cut into 1-2 inch squares and serve. For easy release from the baking dish, carefully run hot water over the bottom of the dish for about 10-15 seconds.
Nutrition
Calories: 98kcal | Carbohydrates: 19g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 6mg | Sodium: 76mg | Potassium: 66mg | Sugar: 19g | Vitamin A: 47IU | Vitamin C: 0.5mg | Calcium: 53mg | Iron: 0.05mg
