January 30, 2015

Ribbon Finger Jello

Let's take a step back in time to when jello desserts were the bee's knees. Around that time is when you get some really weird ones that involved ham or candied things. Gross. But some of them were actually pretty decent, like this here recipe. It's a beautiful presentation of layers jello and gelatinized condensed milk. Luckily, it also tastes as good as it looks. Enjoy!

Ribbon Finger Jello

Yield: 1 big pan of jello
  • 3 oz package orange gelatin
  • 3 oz package lime gelatin
  • 3 oz package lemon gelatin
  • 3 oz package strawberry gelatin
  • 6 envelopes unflavored gelatin
  • 14 oz can condensed milk
  • 5 3/4 cup boiling water
  • 1/4 cup cold water
Cooking Directions
  1. Dissolve the orange gelatin and 1 envelope of unflavored gelatin in 1 cup of hot water. Pour into a 3 x 9 x 13 inch pan which has been lightly sprayed with oil. Chill until almost firm, approximately 20 minutes. If too firm, the next layer will slide off.
  2. Soften 2 envelopes of unflavored gelatin in 1/4 cup cold water. Add 3/4 cup hot water. In a separate bowl, mix the condensed milk with 1 cup boiling water. Combine both mixtures. Pour 1 cup of the new milk mixture over the first layer and add 1 cup between each subsequent layer.
  3. Repeat each gelatin procedure in this order: orange, lime, lemon, strawberry. Alternate with milk mixture and ending with a gelatin layer. While each layer is chilling, mix the next layer. If mixture becomes too thick, set in hot water or microwave. When completely firm, cut into desired size.
  4. For a quick method, place the pan with gelatin in the freezer for approximately 12 minutes, then approximately 8 minutes for each subsequent layer.

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