Rainbow Fruit Jello Mold (Printable Version)
# What You Need:
→ Jello Layers
01 -
5 boxes (3 oz each) flavored gelatin in rainbow colors (e.g., strawberry, orange, lemon, lime, blueberry)
02 -
5 cups boiling water (1 cup per gelatin box)
→ Cream Layers
03 -
1 can (396 g / 14 oz) sweetened condensed milk
04 -
2 packets unflavored gelatin
05 -
1 cup boiling water
06 -
½ cup cold water
→ Fruit (optional)
07 -
1 cup finely chopped fresh fruit (e.g., strawberries, mandarin oranges, kiwi, blueberries)
# Steps to Follow:
01 -
Lightly grease a large bundt pan or silicone mold with neutral oil or nonstick spray.
02 -
Dissolve one flavored gelatin packet in 1 cup boiling water. Stir until fully dissolved. Let cool to room temperature.
03 -
Pour into the mold and chill in the fridge for 20–30 minutes or until just set but not firm.
04 -
While the first layer chills, dissolve 2 packets of unflavored gelatin in ½ cup cold water. After 5 minutes, stir in 1 cup boiling water and the sweetened condensed milk. Cool to room temperature.
05 -
Pour about ½ cup of the cream mixture over the set Jello layer. Chill for 20 minutes or until just set.
06 -
Repeat the process with remaining flavors, alternating Jello and cream layers. Allow each layer to partially set before adding the next to maintain separation.
07 -
After adding the final layer, chill the mold for at least 2 hours or until fully firm.
08 -
To unmold, briefly dip the pan in warm water (10–15 seconds), then invert onto a serving plate. Serve cold.
# Additional Notes:
01 -
For fruit layers, stir small fruit pieces into cooled gelatin before pouring into the mold. Avoid pineapple, kiwi, and papaya unless canned, as fresh versions contain enzymes that prevent gelatin from setting.
02 -
Use a silicone mold for easier release.
03 -
This dessert can be made up to 2 days in advance.