7 Layer Finger Jello

Monday, August 29, 2011

Jello 7 Layer Jello
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!

Jello 7 Layer Jello
Please make sure you have a level refrigerator! :)

Jello 7 Layer Jello
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.)

7 Layer Finger Jello Collage 1
You need to make 4 layers of Jello. It's totally simple. Small box of Jello (3 ounces), and half an envelope of Knox gelatin. Dissolve in 1 cup boiling water, cool to warm temp and then pour into the 9 x 13 Pyrex pan. I make the next flavor while the milk layer is chilling - that allows the mixture to cool for 15 minutes. 

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.

7 layer Jello collage 2
The Milk layer is condensed milk, water and some gelatin. You need to bloom the gelatin by measuring out 1/2 cup of COLD water into a small bowl. Then sprinkle 2 envelopes of gelatin on top. Let it sit for 2-3 minutes until the gelatin blooms. Add 1/2 cup of boiling water to fully dissolve the gelatin. Then that mixture gets added to the sweetened condensed milk + boiling water mixture.

Jello 7 Layer Jello
You can change up the colors in all different ways - Red & Green for Christmas, Blue & Yellow for UCLA Football game! I made a Valentine's Day one here. Have fun!!


Recipe:
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)

Boiling water

You will have 4 layers of Jello and 3 layers of milk. Start and end with Jello.
 
Jello Layer:
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.

Milk 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!
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42 comments:

La Table De Nana said... [Reply to comment]

So pretty!!I must try one day~

Samantha said... [Reply to comment]

wow, that's so perfect looking! mine would come out like a messed up rainbow!

xo
sami

Shannon Riley said... [Reply to comment]

They are so pretty! I love this! :D

Anonymous said... [Reply to comment]

This just may turn me onto jello. You've got me thinking about Christmas/Thanksgiving and I think I may make this. In the recipe you said to use 4 3oz boxes. If I choose to use, say, only red and green, could I use 2 6oz boxes and make them up? Or would getting it to set properly be a problem? I never thougt you could do cool stuff with jello. :)

The Mom Chef said... [Reply to comment]

This is going to be a huge hit for Dudette's kindergarten class! I love all of you jello treats; always have!

heymikiheymiki said... [Reply to comment]

i just make broken glass jello last week - i'll have to try this one out soon. it's so pretty!

Anonymous said... [Reply to comment]

It's Beautiful!

Do you have tips for getting jello out of the pan? I have tried broken glass jello a couple of times and had hard time peeling the jello off the pan... if you have suggestions I'd appreciate it!

Wakana

The Food Librarian said... [Reply to comment]

@Anonymous I had 6 ounce boxes of Jello...you just need to cut in half to 3 ounces. So, for Christmas, you can get one large box of red and green. Use half the box (which is 3 ounces) for each layer. - mary

The Food Librarian said... [Reply to comment]

@Anonymous Wakana, You may try a light light spray of Pam and then use a paper towel to wipe most of it off (so you don't have big coating of the stuff). Or, I read other old school Jello recipes that say to grease it with a very thin coating of mayonnaise (again, I would wipe off any excess). I use a small offset spatula to help me get my finger Jello out of the pan. I hope one of these ideas works for you! - mary

sarah k @ the pajama chef said... [Reply to comment]

how gorgeous :)

Nutmeg Nanny said... [Reply to comment]

It's so gorgeous! I love seeing your Jello creations :)

Meatloaf said... [Reply to comment]

What a great recipe about jello! I will try this soon :)

dena said... [Reply to comment]

Wow! I could serve them to the kids while the adults in attendance nibble on rainbow cookies. Or vice versa.

chefandsteward.com said... [Reply to comment]

So happy we found you Mary! You are a riot! Loving your blog already. Great job. Hope we can be friends. This jello stuff is uber cool!

Ally said... [Reply to comment]

When I lived in Hawaii as a child this was a crowd pleaser. I loved to get this at class parties. Yum.

The Pantry Drawer said... [Reply to comment]

my aunt used to make this EVERY Thanksgiving. It became such a nostalgic dessert for my brothers and me I can't wait to surprise the with this!

www.ThePantryDrawer.com

Mavis said... [Reply to comment]

Making this this weekend for a party! Thanks for sharing, I always LOVE your Jell-o recipes!

Alice said... [Reply to comment]

Totally inspired for the birthday party this weekend. Hope the fridge is level! Thanks Mary.

Kimberly (unrivaledkitch) said... [Reply to comment]

my Bachan always makes jello like this but just two colors and instead of condensed milk she uses cream. All my cousins and my brother and sisters always look forward to Bachan Jello at all the holiday parties. this though is just taking it to the next level. beautiful!

Eliana said... [Reply to comment]

I adore all your Jello treats. Need to give one of them a try very soon. This one here looks too fun to miss out on.

Winnie said... [Reply to comment]

Stunning looking finger jelly !
Wonderful idea - I love it !:)

Camie said... [Reply to comment]

Is there anyway that you could skip using the sweetened and condensed milk? My grandma would love this recipe but she cannot have any milk products...

The Food Librarian said... [Reply to comment]

@Camie Camie, I don't know if you can use soy milk or similar product - never done that before. Perhaps you could sweeten coconut milk... again, never tried. However, you can skip the whole milk layer and just layer the jello flavors. The layers will look very different as there is no white layer for contrast.

Camie said... [Reply to comment]

I wonder if you just did unflavored gelatin without the sweetened and condensed milk and then the layer might be clear? Maybe that would work too...?

The Food Librarian said... [Reply to comment]

@Camie You could do a clear layer, juice layer, or milk-alternative layer...but I would definitely sweeten it with some sugar. The sweetened condensed milk comes pre-sweetened. If you don't sweeten a layer of gelatin, it'll probably not taste very good. Good luck!

Anonymous said... [Reply to comment]

Awesome! But I doagree broken glass is jello is way faster/easier! Either way though they're always a hit when I make them for parties :) thanks for scarring! Don't stop!

Lrubin07 said... [Reply to comment]

Looks awesome! Just curious, could you add alcohol to a lyer of this recipe? If so, what would you add and to which layer?

The Food Librarian said... [Reply to comment]

@Lrubin07 Dear Lrubin07, I've never added alcohol to Jello but many people just replace some of the cold water for alcohol. You may wish to look up recipe blogs dedicated to the Jello shot too. - mary

Tary said... [Reply to comment]

I've made this for years and it's always been a hit. Mine is a little different in that the white layer you have, mine is a "milky" color of the layer below. First layer is clear - second layer uses half of the clear mixture with sour cream added to it. Kids have always loved it!

Anonymous said... [Reply to comment]

I adore jello and your recipe is so pretty and exciting. Unfortunately my milk mixture would not set properly, even though I followed the ingredients to the letter and used the right milk. I even upped the gelatine content and tried chilling it a little first, but it only soft-set. I finally decided to just mix it in with the jello/gelatine layers, which seemed to do the trick.

It was delicious, but nowhere near as pretty as yours...any tips for how I can make it work in the future?

Warsztat Mamy said... [Reply to comment]

Thank you for the receipe and for the inspiration! Here's what we did http://warsztatmamy.com/2012/02/07/teczowa-galaretka/ :-) Nice, ain't it?

Kelly Griglione said... [Reply to comment]

Wanted to let you know I just made this for a first communion party with blue and green layers and it was a big hit. Very pretty! I will definitely be making this again. Thanks so much for posting this recipe : )

Jaques Yew said... [Reply to comment]

Hi ,

If I cannot find Knox gelatin, can i replace it with the normal powder gelatin or sheet gelatin? I m not sure if we have Knox gelatine here..=)
Thanks an advance.
Cheers,
Jaques

Anonymous said... [Reply to comment]

Those who grew up in Hawai'i in the 70s call this "slipper jello" because of the way it resembles the then-fashionable "kamaboko slippers." The slippers (flip flops) were super soft like Japanese kamaboko fishcake and had colorful layers, like this jello.

Made this for Mother's Day and it came out perfectly. Thank you!

The Food Librarian said... [Reply to comment]

@Jaques Yew #33 Jaques, According to David Lebovitz, a packet of Knox gelatin is equal to 1/4 ounce powdered gelatin. I've never used sheets for this. You may wish to see David Lebovitz's blog post about gelatin here: http://www.davidlebovitz.com/2009/04/how-to-use-gelatin/

Ellen Tsang said... [Reply to comment]

It is ok to not use milk? Because my friend is allergic to milk.

Kathy @ Frugal Lancaster said... [Reply to comment]

Tried this today. Amazing! My husband and family love it and I loved that I succeeded in something I thought I couldn't do.

The Food Librarian said... [Reply to comment]

@Ellen Tsang Dear Ellen, Not use milk? See my comment #23. I'm not sure what you would use instead. This isn't the best recipe for someone with a milk allergy (since 1/2 the recipe involves milk). You can't easily substitute soy milk for the sweetened condensed milk because it needs to be condensed and sweetened and I'm not sure of the ratio you would need to do that. You might try coconut milk but again, I'm not sure of the ratio to sweeten it. - mary

Rachel said... [Reply to comment]

Hello,

I just came across your blog from Pinterest and you have such wonderful looking recipes here! I love your photos and I can't wait to try this Jello cake. Do you happen to know the best tool for making such clean cuts like you have in your photos? Would a regular knife work? Thanks so much for any suggestions!!

The Food Librarian said... [Reply to comment]

@Rachel Dear Rachel, I use a regular steak knife to cut the jello. I also use an off-set spatula to remove the jello from the pan. Hope this helps! Have fun. - mary the food librarian

Anonymous said... [Reply to comment]

Ummm, You said a "1 can sweetened condensed milk" and I don't see where you told us what size can.

Anonymous said... [Reply to comment]

put the glass dish in s sink with a few inches of warm water in it. let it sit for one or two minutes and it should slide right out. so much nicer than using nasty pam or mayo or crisco.

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