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Instructions. Spray a 9x13 dish with nonstick cooking spray. Dissolve half of a packet (1 tsp) of unflavored gelatin and a packet of Jello in boiling water. Dissolve the unflavored gelatin first, then add the Jello. Pour the Jello mixture into the bottom of a 9x13 dish and refrigerate for 30 minutes to set.
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Rainbow Jello from Adela's Country Eatery (Oahu).. Layer 2: Pour 1 cup of the sweetened condensed milk mixture over the blue Jell-O layer. Refrigerate 20 minutes. Layer 3: Combine the green Jell-O and 1 envelope Knox Unflavored Gelatin in a bowl. Mix. Pour in 1 ½ cups hot water. Stir until evenly dissolved.
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Mix 1 box of Jello with 1 cup boiling water and ½ cup cold water. Do this with all of the colors at the same time. Heat the milk in a saucepan over low heat just until it reaches a lukewarm temperature. Meanwhile, in a large bowl, mix together 1 cup boiling water with the envelopes of Knox gelatin.
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Carefully remove the measuring cup from the microwave and add one package of gelatin. Stir until it is completely dissolved. Then measure out ¾ cup of the jello into a second container. To this container, add 1/3 cup of sour cream and whisk until it is smooth. To the remaining jello, add 2 TB of cold water and mix.
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Use a tape measure and dry erase pen to mark layers on the plastic cup. Start by preparing your first layer of Jello. Prepare Jell-O using speed set method on the box. Set aside 1/3 of your Jello mixture to add to the sweet condensed milk layer. Carefully pour Jello into your cups using a kitchen syringe or baster.
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Refrigerate completed jello for at least 4 hours. When ready to serve, hold the bundt pan with two hands and lower it gently into a sink full of warm water (being careful not to fully submerge it!) Only let the water come up 3/4 OF THE WAY UP THE SIDES OF THE PAN. Hold it in the warm water for approx. 30-45 seconds.
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Prepare the second package of Jello (same flavor as the first) by boiling 1 cup of water in the microwave. Add gelatin, stirring continuously, and then pour in 4 fl. oz. (1/2 c.) COLD evaporated milk. Place this mixture in the refrigerator and wait between 30-40 minutes before pouring onto the first layer. Repeat for layers 3-8.
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1 can sweetened condensed milk. Tips for smooth jello: measure out 1/2 cup of the jello and pour onto the set jello using a spoon to diffuse the impact of the warm-ish jello and to minimize bubbles. In a liquid measuring cup, mix the grape jello with 1/2 tablespoon (1/2 envelope) of gelatin. Add a cup of boiling water and stir to dissolve.
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Instructions. Spray a 9x13 dish with nonstick cooking spray. Dissolve half of a packet (1 tsp) of unflavored gelatin and a packet of Red Jello in boiling water. Dissolve the unflavored gelatin first, then add the Jello. Pour the Red Jello mixture into the bottom of a 9x13 dish and refrigerate for 30 minutes to set.
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Instructions. Bottom (purple) layer: Dissolve a 3-ounce package of grape flavored jello with 1 teaspoon of unflavored gelatin (½ envelope of Knox unflavored gelatin) in 1 cup of boiling water by stirring until completely dissolved. Pour into a 9x13-inch pan and transfer to the refrigerator. Make sure the pan is sitting completely flat.
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Add each jello mixture to separate containers. In each container, pour in 1 cup of boiling water and 1/2 cup of cold water. Stir until well combined, cover, and place in the fridge until set. After the jello has set, slice it into bite size cubes. Put the gelatin into a bowl followed by the boiling water and stir until well combined.
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How to Make Layered Rainbow Jello. Grease a 9x13 inch pan lightly with vegetable oil. Then, in a glass measuring cup, Pour 1 packet of jello, then add 1/2 cup of boiling water. Mix thoroughly. Add 1/2 cup of cold water, stir, then pour into prepared pan. In the same glass measuring cup, mix the other jello packet with 1/2 cup boiling water and.
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Spray a 9×13 baking dish lightly with cooking spray. 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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In a medium bowl, stir black cherry jello in 1 cup hot water for 1 minute, or until dissolved. Divide in half (about 1/2 cup each) between two liquid measuring cups or bowls. In the first bowl, add 3 Tablespoons cold water and cover with plastic wrap. In the other bowl, add 1/3 cup sour cream and whisk until well combined.
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Pour gently and slowly into the dish. Place inside the refrigerator and allow the Jello to set until moving on (this takes about 30-45 minutes) White Layer: Add ¼ cup condensed milk to a shallow bowl. Dissolve 1 teaspoon of unflavored gelatin (about ½ of a 1 oz gelatin packet) with ½ cup of boiling water.
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Add a ¼ cup of cool water, stirring to moisten the gelatin, then allow the gelatin to soak for 5 minutes. After 5 minutes, add 1¼ cup boiling water, stirring with a whisk until completely dissolved. Next, stir in the two cans of sweetened condensed milk. Add more hot water, if needed, to make a total of 4 cups.
