When I was young, rainbow Jello would always be one of the offerings on the dessert table. I used to peel the layers of Jello apart and eat them one by one, my favourite being cherry. I have a lot of fond memories of rainbow Jello, but like most things from my childhood, rainbow Jello slowly disappeared without much fanfare.
I don’t eat Jello much, but when I do, I prefer eating rainbows. I also have a thing for quirky, retro desserts, so when we planned a father’s day barbecue on Sunday, I made a small container of rainbow Jello.
It’s funny because people are still impressed by rainbow Jello! At least 3 different people came up to me to ask me about it. I guess colourful layers of jiggly jello still has appeal: everyone had a piece except my dad, of course. He did, on the other hand, have two slices of ice cream cake.
Rainbow Jello Recipe adapted from The Food Librarian
5 small packages of Jello (I used cherry, grape, blueberry, lime and lemon)
4 1/2 tablespoons of unflavoured gelatin
1 can sweetened condensed milk
Mix the cherry Jello with 1/2 tablespoon of gelatin. Add a cup of boiling water and stir to dissolve. Cool to room temperature and pour into whichever container you want your rainbow Jello in. Refrigerate until firm, about 20 minutes.
Meanwhile, mix the can of sweetened condensed milk with 1 cup of boiling water. In a bowl, sprinkle 2 tablespoons of gelatin over 1/2 cup of cold water and let bloom for a couple of minutes then add 1/2 cup of boiling water to dissolve. Stir well, add to the milk mixture and mix thoroughly. Cool to room temperature before pouring over the first layer of Jello. Refrigerate until firm.
Repeat the first step with the remaining jello while alternating with the milk mixture. Let the Jello firm up completely, then slice and serve!