Rainbow Cherry Jigglers Recipes

LAYERED RAINBOW JELLO

Steps:

• Bottom (purple) layer: Dissolve a 3-ounce package of grape flavored jello with 1 teaspoon of unflavored gelatin (1/2 envelope of Knox unflavored gelatin) in 1 cup of boiling water by stirring until completely dissolved. Pour into a 9x13-inch pan and transfer to the refrigerator. Make sure the pan is sitting completely flat. Chill until completely set, about 30 minutes.
• Second (white) layer: Make this layer at the same time as the bottom layer. Stir 2 teaspoons (1 envelope) of Knox unflavored gelatin in 1 cup of boiling water until dissolved. Add 1/2 can of sweetened condensed milk and stir until combined. Let this sit out on the counter until cooled to room temperature, but not yet set while the previous layer sets up in the fridge.
• Once the first colored layer has set, make the next colored layer (berry blue) following the directions in Step 1 so it can start to cool. Then pour 3/4 cup of the white jello mixture over the colored layer and gently tilt the pan side to side for even distribution. Return jello to the refrigerator to set up, which takes about 20 minutes.
• Continue to make layers following steps 1 & 2, alternating flavored colorful layers (the next colors in rainbow order are green, yellow, orange, and red) with the creamy white layers, letting the jello set between each addition until all of the jello has been used up. You will need to make the white layer a couple of times because even without refrigeration it will set up on the counter if you make it all at once.
• Once the jello is completely set, slice into 1-inch squares using a paring knife (not a serrated blade which leaves marks in the jello) and serve. A small spatula will help you get the jello cubes out of the pan.

RAINBOW CHERRY JIGGLERS

Steps:

• 1. Prepare half-sphere flexible silicon molds, can use square too, by lightly spraying with unflavored pam, or by wiping the cavities with a paper towel dipped in vegetable oil. Wipe the cavities with a clean paper towel. This will leave a thin layer of Pam/oil and will help un-mold the gelatin without affecting the taste. Place each mold on a cookie sheet or cooling rack to provide a stable surface for handling. Prepare 30 maraschino cherries, with stems, by cutting a thin slice off the bottom so they will stand up on the gelatin without falling over. Place cut cherries on paper towel to drain.
• 2. OPAQUE LAYER Place juice in a saucepan and sprinkle with gelatin. Allow to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved (approximately 5 minutes). Remove from heat. Fill each mold cavity 1/3 full with gelatin mixture. Place molds in refrigerator until gelatin sets, 30 to 45 minutes. Prepare clear layer.
• 3. CLEAR LAYER Place juice in saucepan and sprinkle with gelatin. Allow to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved (approximately 5 minutes). Remove from heat and set aside to slightly cool (about 15 minutes). When mixture has cooled, remove molds from refrigerator. Place a cherry, cut side down, in each cavity. Fill the cavities to the top with reserved clear gelatin mixture. Return molds to refrigerator, and chill for several hours (ideally overnight to avoid separation in the layers when unmolded).
• 4. To serve, carefully pop the gelatin out of the molds and place on serving plate. Immediately before serving, dust with multicolor cake sprinkles or whatever you choose. Makes 30 Cherry Jigglers
• 5. NOTE: If you can't get different color/flavor maraschino cherries in your local grocery store and you'd like to order them, here is a supplier... http://www.rolandfood.com/#QLeV8VEDb