Glass Block Holiday Jello

4 3-oz. packages assorted Jello (in coordinating colors)
2 packets unflavored gelatin
1 14-oz. can sweetened condensed milk


Spray 4 small food storage containers (like Tupperware/Gladware/Rubbermaid) with non-stick cooking spray. Set aside.


Bring 5+ cups of water to a boil. Combine 1 c. boiling water with 1 package of Jello, stirring until dissolved. Place the dissolved Jello in one of the prepared containers. Repeat with the remaining packages of Jello. Refrigerate for at least 4 hours, preferable overnight.


When the Jello has set, bring another 1 1/2 c. of water to a boil. While the water is heating, sprinkle 2 packets of unflavored gelatin over 1/2 c. of cold water. Allow to stand for about 4 minutes. When the water is boiling, pour 1 1/2 c. boiling water over the dissolved gelatin and stir to combine. Add the sweetened condensed milk and mix well. Allow to come to room temperature.

Lightly spray a 9x13" pan with non-stick cooking spray. Carefully cut the colored Jello into cubes and gently toss to combine in the 9x13" pan. Pour the cooled milk mixture over the colored Jello and, if necessary, rearrange some of the colored Jello to make sure it is evenly distributed and not sticking out of the white mixture too far.

Place the 9x13" pan in the refrigerator and chill overnight. Cut into squares, rectangles, or various shapes with cookie cutters and serve.

From Our Best Bites

Jenine's Jell-O Salad

This is not just an Easter Food, but is made for every holiday or family gather that Jeremy's family has, yummy and fun!

• 3 packages of small Raspberry Jell-o (or 1 large and 1 small)
• 3 cups boiling water

Mix those together pour into a 9x13 glass dish let it set up for about 10-15 minutes and then add: (and you can do these in either order depending on personal preference)

• 1-1 1/2 cups mini marshmallows
• 3-4 large bananas sliced (or really however many or few you want)

Let that set completely. Then make topping

Topping:

• 2 Tbsp Butter

Melt butter in small saucepan and then add:

• 1 cup sugar
• 4 Tbsp flour
• 1 cup pineapple juice
• 1 beaten egg

Cook until thick. Let this cool completely and then fold in

• 1 cup whipped cream

Add topping to cooled Jell-O and ENJOY!!!

Layered Rainbow Jello Salad

2 (3 oz.) boxes cherry Jello

2 (3 oz.) boxes orange Jello
2 (3 oz.) boxes lemon Jello
2 (3 oz.) boxes lime Jello
2 (3 oz.) boxes blackberry Jello
3 3/4 c. Carnation milk

This salad fits well in a 9 1/2 x 13 1/2 Tupperware cake tote.
**But doesn't it look cool made in this mold? I just remembered that I had to cut out some flavors so it would all fit...it might work for you, but my 9x13 pan was filled to the brim!!**

Grease bottom of Tupperware container with Pam. Start a day ahead making this salad as each layer must set. Be sure pan is level in refrigerator so each layer sets evenly.

Step 1: Mix 1 box of cherry Jello with 3/4 cup hot water, then 3/4 cup of cold water. Let set.
Step 2: Mix 1 box of cherry Jello with 3/4 cup hot water, then instead of using cold water, use 3/4 cup Carnation milk. Let set.
Step 3: Repeat Step 1 and Step 2 with the remaining four flavors. You will have 10 layers of Jello, but very thin as to reflect rainbow.
**You could but a dollop of whipped cream on each serving to dress it up. I've always thought this looked so cool to make. It tastes good too!**

Update: I found this fun recipe too and look how much easier it is. I'm trying this soon...