Rainbow jello...RAINBOW JELLO!!! :DJump to recipe
Is there anything more magical than rainbow jello? I remember being so excited when my mom used to make this for us when we were kids. Of course, she didn’t really do whole rainbows, just 2 or three colors. I have fond memories of me trying to peel apart the layers perfectly.
I love rainbows – that shouldn’t come as a surprise, considering I have rainbow hair. There’s something about them that makes me so happy. When I was a kid, my answer “what’s your favorite color” was always: rainbow! I get so absurdly excited when I see them, which always seems to happen on road trips.
I feel like rainbows are everywhere now, even in food. I’m kind of weirded out by rainbow grilled cheese and rainbow bagels, but maybe I shouldn’t be since I love rainbow jello so much? Anyway, this jello takes a bit of time (as all good things do) so set aside a rainy day and a good book (maybe a Rainbow Rowell) and get jello-ing.
Mike and I finished this jello in record time, which, for some reason, surprised me. I was thinking we’d have some so we could eat it on St. Patrick’s day, but we demolished it so I guess I’ll just have to hope that there’s a rainbow in the sky, with a pot of gold at the end :)
Rainbow Jello Recipe
makes a lot of jello
- 3 ounce package grape jello
- 3 ounce package blueberry jello
- 3 ounce package lime jello
- 3 ounce package lemon jello
- 3 ounce package orange jello
- 3 ounce package cherry jello
- 5 tablespoons unflavored gelatin (5 envelopes)
- 1 can sweetened condensed milk
Tips for smooth jello: measure out 1/2 cup of the jello and pour onto the set jello using a spoon to diffuse the impact of the warm-ish jello and to minimize bubbles.
In a liquid measuring cup, mix the grape jello with 1/2 tablespoon (1/2 envelope) of gelatin. Add a cup of boiling water and stir to dissolve.
I used a deep square loaf pan to make my jello, but this works in any container. If you want multiple rainbows, make sure your container is deep enough. I also recommend using metal, preferably non-stick, over glass containers just because it was easier to un-mold.
Pour in 1/2 cup of purple jello into your pan and put in the fridge to set for at least 10 minutes, or until firm, yet jiggly.
While the purple layer is setting, make the white jello and remaining colors – this will let it slowly cool down at room temperature and help the layers set more quickly.
In a bowl or large liquid measuring cup (my preferred method), sprinkle 2 tablespoons of gelatin (2 envelopes) over 1/2 cup of cold water and let bloom for a couple of minutes then add 1/2 cup of boiling water and stir to dissolve completely. Mix the can of sweetened condensed milk with 1 cup of boiling water. Stir well, add to the milk mixture and mix thoroughly.
Make the other colors: in separate liquid measuring cups, mix the jellos with 1/2 tablespoon (1/2 envelope) of gelatin each. Add a cup of boiling water to each and stir to dissolve. Because this jello takes such a lot time to set, turn your oven on to proof mode (or just turn the light on) and place the measuring cups inside. The slight heat of the oven should stop the jello from setting, but if you need to liquify, pop the jello into the microwave for 5 seconds.
Once the purple jello is set and firm to touch, pour on 1/2 cup of white jello and let set for at least 10 minutes.
Repeat, alternating 1/2 cup white with blue, green, yellow, orange, yellow, and red, then starting again with purple, until you’ve used up all of the jello.
It’s best to let the jello set overnight. The next day, unmold, slice, and enjoy eating the rainbow!