For Easter this year I wanted to try something new... and I was so excited to find this recipe on a friend's blog:) It is so yummy. I think next time I might try peach instead of apricot jello. I am just not a big fan of apricots- but it was such a mild flavor I hardly noticed it in there:) One thing I will tell you about this recipe is that it does take a while to make because each level has to firm up completely... so please consider this when making this recipe. I believe it took almost seven hours to make... when you figure in the chill time as well- the actual preparing takes no time at all:)
Rainbow Jell-O*makes a 9 X 13 and serves at least 20
~2 (3 oz) packages each of the following Jell-O flavors: raspberry, apricot, lemon, lime (can use half sugar free and the rest regular)
~2 cans evaporated milk (the regular size ones)
Method: Begin with raspberry and layer in the order given (raspberry, apricot, lemon & lime).
First layer: Dissolve 1 pkg Jell-O with 3/4 c boiling water. After totally dissolved, stir in 3/4 c cold water. Pour into 9 X 13 container. Cool in refrigerator until firm. (make sure it is level)
Next layer: Dissolve 1 pkg Jell-O (same flavor as the 1st) with 3/4 c boiling water. After totally dissolved, stir in 3/4 c evaporated milk. Pour over firm layer. Return to refrigerator and chill until firm.Continue until 8 layers are formed. Cover with plastic wrap or lid.
**If there are other flavors of jello that you like better or that you feel look prettier or meet a theme (i.e. baby shower:), feel free to change it up:) **It can be made a day ahead- which is an advantage:) **If using sugar free jello make it your clear layer (the layer without the evaporated milk). **Also another time saver... you can mix up the next layer and leave in bowl at room temp while the previous layer is chilling. That seems to speed up the cooling and the more layers that are in the pan, the quicker they set up. Enjoy!!!
