Ingredients:

  • 6 oz Berry Blue flavored gelatin mix
  • 14 oz sweetened condensed milk
  • 14 g unflavored gelatin (2 envelopes)
  • 2 cups boiling water (for blue layer)
  • 1 cup cold water (for blue layer)
  • 1/2 cup cold water (for unflavored gelatin)
  • 2 cups boiling water (for white layer)
  • 2 cups boiling water (for red layer)
  • 1 cup cold water (for red layer)
  • 6 oz Strawberry or Raspberry flavored gelatin mix

Instructions:

  1. Prepare the blue layer by whisking 6 oz of Berry Blue gelatin with 2 cups (475 ml) of boiling water for 2 minutes until every crystal has vanished. Note: Stirring for the full 2 minutes is vital for a clear finish.
  2. Stir 1 cup (240 ml) of cold water into the blue mixture, then pour it gently into your 9x13-inch glass dish.
  3. Refrigerate the blue layer for 45–60 minutes until the surface is tacky but the interior is still slightly wobbly.
  4. Bloom 14g of unflavored gelatin by sprinkling it over 1/2 cup (120 ml) of cold water in a bowl; let it sit for 5 minutes until it looks like thick applesauce.
  5. Pour 2 cups (475 ml) of boiling water into the bloomed gelatin and stir until the liquid is perfectly transparent and smooth.
  6. Whisk in the 14 oz (395 g) of sweetened condensed milk until the mixture is a solid, creamy white, then let it sit on the counter until it reaches room temperature.
  7. Slowly ladle the cooled white mixture over the blue layer, using the back of the spoon to break the fall. Note: Pouring directly from the jug can cause the layers to mix.
  8. Refrigerate for 45–60 minutes until the white layer is firm enough to support weight but still sticks to your finger.
  9. Whisk the 6 oz of Strawberry or Raspberry gelatin with 2 cups (475 ml) of boiling water, then stir in 1 cup (240 ml) of cold water and let it cool completely to room temperature.
  10. Gently pour the red mixture over the white layer and refrigerate the entire dish for a final 2–3 hours until the jello is completely firm and doesn't quiver when the pan is tilted.