Red, White and Blue Jellies
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 55.2
- Total Fat: 0.0 g
- Cholesterol: 0.2 mg
- Sodium: 56.5 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 0.0 g
- Protein: 2.6 g
View full nutritional breakdown of Red, White and Blue Jellies calories by ingredient
Introduction
I don't like sweetened condensed milk so made up my own concoction for Independence Day this year. I don't like sweetened condensed milk so made up my own concoction for Independence Day this year.Number of Servings: 32
Ingredients
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1 6-oz package cherry Jell-o
1 6-oz package berry blue Jell-o
5 envelops Knox unflavored gelatin
3.5 cups water
1.5 cup skim milk
1/3 cup granulated sugar
5 drops vanilla extract
Tips
If your fridge shelf is not level you may need to adjust the pan by placing a piece of cardboard under one corner to even it out. The last layer takes longer to set than the first two.
Directions
Coat a 9 x 13" glass pan with cooking spray
Boil a kettle of water
Dissolve 1 package berry blue Jell-o plus 1 envelope gelatin in 3/4 cup of boiling water. Add 3/4 cup cold water and let cool a bit. Pour the blue jell-o mixture into the glass pan and place in refrigerator to set up (about 20 min). When the jell-o is set, place 3 packets of gelatin and 1/2 cup hot water in a small saucepan, heat until gelatin is completely dissolved, stir in sugar and vanilla, keep stirring until dissolved. Remove from heat and quickly stir in 1.5 cups of skim milk. Check for temperature, when the mixture is warm but not not pour the milk jelly on top of the blue jelly and let set (another 20 minutes). After the milk jelly has set, dissolve 1 package cherry Jell-o plus one envelope gelatin in 3/4 c hot water, add 3/4 c cold water and let cool until warm. Pour red jell-o over the white jelly and let set (30 min to overnight). Cut into squares with a knife or shapes with a cookie cutter. Keep in refrigerator until ready to serve.
Serving Size: makes 32 squares
Number of Servings: 32
Recipe submitted by SparkPeople user FNIGHT.
Boil a kettle of water
Dissolve 1 package berry blue Jell-o plus 1 envelope gelatin in 3/4 cup of boiling water. Add 3/4 cup cold water and let cool a bit. Pour the blue jell-o mixture into the glass pan and place in refrigerator to set up (about 20 min). When the jell-o is set, place 3 packets of gelatin and 1/2 cup hot water in a small saucepan, heat until gelatin is completely dissolved, stir in sugar and vanilla, keep stirring until dissolved. Remove from heat and quickly stir in 1.5 cups of skim milk. Check for temperature, when the mixture is warm but not not pour the milk jelly on top of the blue jelly and let set (another 20 minutes). After the milk jelly has set, dissolve 1 package cherry Jell-o plus one envelope gelatin in 3/4 c hot water, add 3/4 c cold water and let cool until warm. Pour red jell-o over the white jelly and let set (30 min to overnight). Cut into squares with a knife or shapes with a cookie cutter. Keep in refrigerator until ready to serve.
Serving Size: makes 32 squares
Number of Servings: 32
Recipe submitted by SparkPeople user FNIGHT.