This year for John’s 5th annual Easy Breezy Birthday Brunch I made one of the more difficult and beautiful jello creations, the Rainbow Jello mold. This classic favorite is compromised of 10 layers and 5 different flavors, each with a clear fruity layer and a creamy opaque layer of sweetened condensed milk. As you can see, John loved it and so did everyone else. The recipe for this can be found in a preview of my new book. Happy Birthday John and congratulations on another successful Easy Breezy!
- 6 1/4 cups boiling water
- 5 (3-ounce) packages flavored gelatin in 5 different colors
- 1 1/4 cups (14-ounce can) sweetened condensed milk
In a small bowl, add 1 1/4 cups of the boiling water to 1 package of the gelatin and stir until the gelatin is fully dissolved. Let the mixture cool to room temperature, then pour 3/4 cup of the dissolved gelatin mixture into a 7-cup mold. Refrigerate until set but not firm (about 15 minutes). Add 3 tablespoons of the sweetened condensed milk to the remaining gelatin and stir until the mixture is smooth. Let the mixture cool to room temperature, then pour over the clear gelatin layer in the mold. Refrigerate until set but not firm (about 15 minutes).
In a small bowl, add 1 1/4 cups of the boiling water to 1 package of the gelatin and stir until the gelatin is fully dissolved. Let the mixture cool to room temperature, then pour 3/4 cup of the dissolved gelatin mixture into a 7-cup mold. Refrigerate until set but not firm (about 15 minutes). Add 3 tablespoons of the sweetened condensed milk to the remaining gelatin and stir until the mixture is smooth. Let the mixture cool to room temperature, then pour over the clear gelatin layer in the mold. Refrigerate until set but not firm (about 15 minutes).
Repeat the process for each flavor to create 10 layers, 1 clear and 1 opaque layer of all 5 Jell-O colors. Remember that the gelatin must cool to room temperature or cooler before spooning it over the layer already in the mold. It may be best to use 2 small bowls for each flavor, one for the clear and one for the opaque gelatin to cool in before pouring each into the mold. Have 2 additional small bowls on hand so you can begin to prepare the next flavor layers while the preceding layer is cooling.
Refrigerate the finished mold until firm. Unmold and serve.
The Jello Mold Mistress 
This is incredible. Like, really, really incredible.
you never cease to amaze!!
I heard you on Splendid Table yesterday, and you inspired me to pick up some jello molds at the thrift store. I can’t wait to start creating molds based on my favorite cocktails. Thank you!
Simply inspiring! Can’t wait to see what you come up with for July 4th!
Hello
Have you heard about Jello Creations by Bompas and Parr
Just wrote about it in 50 States of Jell-O, America, Map it Good with Bompas and Parr on ‘Serge the Concierge’
Take care
Serge
‘The French Guy from New Jersey’
Facebook: sergetheconcierge
Where can I get the recipe!!!!!
This jello is time-consuming and complicated. Here is a good how-to demo with photos: http://porterhouse.typepad.com/porter_house/2007/07/finally-a-rainb.html I used sweetened condensed milk to make the opaque layers. Good luck!
We have always used plain yogurt to make the opaque layers when making Rainbow Jello. When we’ve made this over the years it is always a big hit with the guests and I agree that it disappears much too fast.
This is my favorite jello dessert. Time consuming but well worth it. Its great to make when you have housecleaning to do. In between the layers- you clean. My one problem with this dessert is it disappears far too fast.
Haha, yes! I actually did do some dusting between adding each layer.
Well, this is just beautiful!
I was just listening to a podcast of The Splendid Table and had to come straight to the computer to look at your blog! So fun! I can’t wait to spend more time here!
Love your blog. I stumbled on it looking for one recipe but was totally inspired by your rainbow mold. So cool! Do I just add 2 tablespoons of condensed milk for each opague layer? I have all the jello and I’m ready to go but wanted to double check as all the recipes I found show yogurt, sour cream or cool whip and I really want to try the condensed milk.
Thanks for any help and for the inspiration!
Yes, do try the condensed milk. It makes the jello sweeter and denser then using yogurt or whipped cream which is good for a mold with so many thin layers. 2 or 3 spoonfuls of sweetened condensed milk (not evaporated milk) is all you need for each opaque layer.
Good luck and thanks for visiting my blog!
This is the best looking jello mold thing I have ever seen. ! Congratulations. They should make you an honorary Morman. I went to the Jello Museum in Salt Lake City during the Olympics. I think I have an Olympic pin with Jello on it. In the old days I had a Tupperware jello mold that made many combinations. Do you ever make tomato aspic?
Haha! Thanks! No, have not made aspic yet. So far the few savory jellos I have made were not as popular as the sweet ones.
Just a fun side note, Utah is said to use a lot of jello (mostly green). This is correct and not correct. The hospitals in Utah use a ton of green jello and the individual people not so much, and rarely green. Though many of the Utah people who do use jello are Mormon!
I sometimes like to mix two jello flavors together then at dinner we see who can guess first what flavors were used.
I assume you use 3-oz. boxes of Jello. How much water do you use for each box? Mahalo!
Yes, I used 3 oz boxes, except since I was using a large bunt pan, I needed two boxes for each color for the bottom 3 colors. I used 1 1/4 cup boiling water per box, dividing the mixed gelatin in half and then adding 2 or 3 spoonfuls of sweetened condensed milk to half the gelatin for each color to create an opaque and clear layer for each color. Here is Kraft’s recipe for this gelatin: http://www.kraftrecipes.com/recipes/rainbow-ribbon-mold-50315.aspx
I heard you on Splendid Table (rebroadcast) Rainbow Jello is a holiday table tradition for my family, but this year I want to switch it up a bit. I’m a fan of using sweetened condensed milk over sour cream. Also, when you say “bottom 3 colors” are you referring to the “top three colors” before you flip the mold out of the pan or the bottom three layers IN the pan?
I am referring to the bottom three colors once the jello is unmolded and served (as pictured). Since the bunt pan is wider at that end the jello has more surface area to cover and therefor may require two packages each.
Good luck and thanks!
That’s what I figured but, I wanted to be sure.
[…] peach syrup and a touch of cinnamon. This jello was made for a going away party for my dear friend John who is off to the deep south to return to school. Good luck John! I miss you already! […]