Ingredients:
3 (3 oz.) pkg. cherry or strawberry Jell-O
3 (.25 oz) packets Knox gelatin, divided
1/2 cup plus 2 Tbsp. plain yogurt
1 1/4 cups white grape juice
For red layers:
Bring 2 cups water to a boil in a saucepan. Add cherry gelatin and 1 packet unflavored gelatin; stir until dissolved. Remove from stove.
For pink layers:
Transfer 2/3 cup red gelatin mixture to a bowl and whisk in yogurt.
For white layers:
Pour grape juice into a bowl. Sprinkle on remaining unflavored gelain and let stand 5 minutes. Microwave on high about 1 minute, until gelatin has dissolved.
To assemble, pour 2/3 cup of red mixture into an 8-inch square baking pan. Refrigerate until set, about 15 minutes. Top with half of pink and white mixtures, refrigerating for 15 minutes after each addition. Repeat process with remaining gelatin, ending with red. Refrigerate until completely set, about 2 hours or overnight.
Deip bottom of the pan in hot water to loosen. Invert onto a cutting board and slice into 1 1/2-inch cubes. Makes 25
From: Parents Magazine
3 (.25 oz) packets Knox gelatin, divided
1/2 cup plus 2 Tbsp. plain yogurt
1 1/4 cups white grape juice
For red layers:
Bring 2 cups water to a boil in a saucepan. Add cherry gelatin and 1 packet unflavored gelatin; stir until dissolved. Remove from stove.
For pink layers:
Transfer 2/3 cup red gelatin mixture to a bowl and whisk in yogurt.
For white layers:
Pour grape juice into a bowl. Sprinkle on remaining unflavored gelain and let stand 5 minutes. Microwave on high about 1 minute, until gelatin has dissolved.
To assemble, pour 2/3 cup of red mixture into an 8-inch square baking pan. Refrigerate until set, about 15 minutes. Top with half of pink and white mixtures, refrigerating for 15 minutes after each addition. Repeat process with remaining gelatin, ending with red. Refrigerate until completely set, about 2 hours or overnight.
Deip bottom of the pan in hot water to loosen. Invert onto a cutting board and slice into 1 1/2-inch cubes. Makes 25
From: Parents Magazine
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