Rainbow Jello, Layered Jello Jigglers, Jello Ribbons

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My friend saw these & said, ‘those are the kind of treats you always see & pin, but never actually make’.

These are jigglers, so they are perfect finger food for appetizers, hors d’oeuvres, parties etc. as they hold their shape & don’t need utensils.

Be warned – they take a long time.  Plan between 2.5 – 3 hours.

I multi tasked cleaning my kitchen, made a batch of cookies for tomorrow’s dinner, & listened to a book on tape while I made these, waiting for them to set.

Because I knew I’d be making many layers – I used my largest pan.  My trusty 10×15 inch cake pan.  Whatever mold you use, it just needs to be able to hold a large volume. (I did see something similar done in a bundtcake pan with frilly edges)

You can layer the jello colors anyway that you’d like – I followed the ROYGBIV rainbow pattern.  Red, Orange, Yellow, Green, Blue, Indigo (skipped that one), Violet.

I originally saw a version of this on the Pioneer Woman, & added the rainbow twist.

12 packets of unflavored gelatin

6 small boxes of jello – colors & flavors of your choice

3 cans of sweetened condensed milk

Boiling water (an electric tea kettle is a dream)

Prepare 10×15″ pan by lightly spraying with cooking spray, then gently wiping off to remove excess residue.

If you are going in rainbow order, do ROYGBIV backwards so that the violet (purple) will be on the bottom.  Start with grape jello for the first layer.

Here is the order: Purple, Blue, Green, Yellow, Orange, Red

In a small bowl,  mix 1 packet of unflavored gelatin with 1/4 cup of water.

Add 1 cup of boiling water & mix.

Add 1 box of jello.  Gently stir until dissolved.

Pour into pan, & place in fridge to cool – until set.  Approximately 15 minutes.

While it cools, make the filling layer.

Mix 2 unflavored gelatin packets with 1/2 cup cold water in a small bowl.

Mix one can of sweetened condensed milk with 1 cup boiling water.

Add gelatin mixture to the milk & water, then add another 1/2 cup of boiling water.

(Depending on how thick you want your filling, you can use this for two or three layers.  Don’t make it all at the same time though, as it may begin to set as it cools on the counter)

One the jello has set, remove from refrigerator, & pour 1/3 to 1/2 of the filling mixture over the first layer. Return to the fridge to cool & set.

Repeat layering jello & filling as desired.

Cover with plastic wrap, & place in fridge for several hours or overnight.

Cut into 1″x 2″ cubes, or cookie cutters, & keep refrigerated unless serving.

Source Recipe: http://triedandtruefavoriterecipes.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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