Rainbow JIGGELRS

Rainbow JIGGELRS

"These bright multi-colored JELL-O treats will bring smiles to snackers of all ages."
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Ingredients

5 h 30 m servings 75 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 75 kcal
  • 4%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Spray 8x4-inch loaf pan with cooking spray. Whisk 1 pkg. gelatin mix, 1/4 cup boiling water and 1 container yogurt in medium microwaveable bowl until blended. Microwave on HIGH 2 min., stirring after each minute. Pour into prepared pan. Refrigerate 40 to 45 min. or until set but not firm.
  2. Repeat with each remaining gelatin flavor to make a total of 4 layers, refrigerating as directed after each layer.
  3. Refrigerate 2 hours or until firm. Unmold onto cutting board. Cut gelatin into 12 slices. Use 2-inch cookie cutters to cut gelatin into desired shapes. Reserve scraps for snacking.

Footnotes

  • How to Unmold Gelatin:
  • Dip pan in warm water for about 15 sec. Gently pull gelatin from around edge with moistened fingers. Place moistened serving plate on top of pan. Invert pan and plate; holding pan and plate together, shake gently to loosen gelatin. Gently remove pan. Transfer gelatin to cutting board before cutting into shapes.

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First layers needs 40 minutes, but later layers need more time. Pour over a spoon to prevent the warm jello from penetrating the cooled layer.

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