7 Layer Finger Jello
I used to make 7 Layer Finger Jello a lot, until my friend JustJenn turned me onto Broken Glass Jello. Broken Glass Jello takes less hands-on time in the kitchen. You need to be around more for 7 Layer Jello (each layer needs to chill out for 15 minutes). However, both are tasty and always a crowd pleaser!
With the wide variety of flavors now, you can make this layered Jello in all different colors! My original recipe called for lemon, orange, lime, strawberry because they didn't have blue and purple back in the big hair days. (Please note - you only need 3 ounces or a small box of Jello per layer. I'm showing you 6 ounce boxes because that's what I have. I used my scale to measure out half a box, or 3 ounces and saved the rest.)
Note: Some recipe books say you should "grease" the pan with mayonnaise or Pam spray. This recipe doesn't call for that and I usually don't grease my pans when making Jello.
here. Have fun!!
7-Layer Finger Jello
(adapted from the Arlington Elementary School PTA cookbook, 1979)
Printable recipe here
4 small packages (3 oz) Jello in different colors (such as lemon, orange, lime, strawberry)
(If you buy the larger 6 oz packages, just measure out half the mixture)
4 envelopes of unflavored gelatin (each Knox envelope is 1/4 ounces)
1 can (14 ounces) sweetened condensed milk (not evaporated milk)
You will have 4 layers of Jello and 3 layers of milk. Start and end with Jello.
Mix one 3-ounce package of Jello with 1/2 package of Knox. (1 package of Knox is approximately 2 1/4 t so half a package is 1 1/8 t).
Add 1 cup boiling water and stir to dissolve.
Cool to room temperature and pour into 9 x 13 pan.
Refrigerate 15 minutes until solid enough for next layer.
In a large bowl, mix 1 can sweetened condensed milk with 1 cup boiling water.
In a small bowl, place1/2 cup cold water. Sprinkle 2 packages of Knox unflavored gelatin on the water. Allow to sit for a 2-3 minutes for gelatin to bloom. Add 1/2 cup boiling water to dissolve the gelatin.
Combine the dissolved gelatin with the milk mixture.
This will yield a little more than 3 cups of milk mixture. Each layer will get about 1 cup of milk.
Cool to room temperature and pour over the Jello mixture. Refrigerate 15 minutes until solid enough for next layer.
Repeat Jello and Milk layers (starting and ending with Jello)
Refrigerate until Jello is fully set and cut into blocks or shapes.
See more of my Jello recipes here! Also, check out JustJenn's site for more Jello recipes!