Kaleidoscope JELL-O Mold

1. 1

   Stir 1 cup of the boiling water into dry raspberry gelatin in medium bowl; stir 2 minutes until gelatin is completely dissolved.

2. 2

   Add 1/2 cup cold water; pour into 8-inch.

3. 3

   square pan and refrigerate for 2 hours or until set.

4. 4

   Repeat with the dry blue gelatin, pouring into a separate 8-inch square pan to chill.

5. 5

   Prepare the lemon gelatins after the raspberry and blue gelatins have chilled for 1 hour.

6. 6

   To prepare, stir remaining 2 cups boiling water to both packages of dry lemon gelatin in a medium bowl, stirring 2 minutes until gelatin is completely dissolved.

7. 7

   Add remaining 1 cup cold water.

8. 8

   Refrigerate 1 hour or until slightly thickened.

9. 9

   Remove the set raspberry and blue gelatins from the refrigerator; cut into 1-inch.

10. 10

    squares.

11. 11

    Pour the slightly thickened lemon gelatin into 9x5-inch loaf pan sprayed lightly with cooking spray.

12. 12

    Add gelatin cubes; stir gently to distribute gelatin cubes.

13. 13

    Refrigerate 4 hours or until set.

14. 14

    Unmold onto white or clear platter.

15. 15

    Store leftover gelatin in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.