Rainbow Jell-O... A.K.A. Layered Jell-O A.K.A. 8 Layer Jell-O

I have never been a fan of Jell-O.

In fact when I was a kid I hated it. It was OK if you swished it around in your mouth until it liquified - but other than that it was gross. I should have liked it b/c it's pretty much sugar - but I didn't.

I did like it when my mom added "Dream Whip" to it and whipped it into a frothy, cloudy dessert - delicious.

But now that I have matured...I'm still not a fan of Jell-O. But I like Rainbow Jell-O a.k.a Layered Jell-O.

I was introduced to this delicacy via my mother-in-law. I think part of why I like it is that it is simply BEAUTIFUL!

The other day I made Rainbow Jell-O for the second time in my life and I think it was a success. The kids thought it was great fun to mix up the Jell-O - adding boiling water to the powder creates such a deep, beautiful hue - it makes me WANT to like Jell-O. To make the cloudy layers - evaporated milk is added to the liquid Jello.

The Rainbow Jell-O is actually very easy to make - just a bit time consuming. The recipe below is from my MIL - I didn't use the flavors she mentions just b/c I had already purchased the Jell-O before I got the recipe.

Rainbow Jell-O
(makes a 9 X 13 Tupperware and serves at least 20.)

2 (3 oz) packages each of the following Jell-O flavors: raspberry, apricot, lemon, lime (I buy half of them sugar-free whenever I can find it)
2 cans evaporated milk (won't use all of second can)

Method: Begin with raspberry and layering in the order given.

First layer: Dissolve 1 pkg Jell-O with 3/4 c boiling water. After totally dissolved, stir in 3/4 c cold water. Pour into 9 X 13 container. Cool in refrigerator until firm. (make sure it is level)

Next layer: Dissolve 1 pkg Jell-O (same flavor as the 1st) with 3/4 c boiling water. After totally dissolved, stir in 3/4 c evaporated milk. Pour over firm layer. Return to refrigerator and chill until firm.

Continue until 8 layers are formed. Cover with plastic wrap or lid.

NOTE: It can be made a day ahead. Other flavors can be tried, but these are the original and seem to be the best. The apricot is essential for flavor. I usually use sugar-free in the clear layer. You can mix up the next layer and leave in bowl at room temp while the previous layer is chilling. That seems to speed up the cooling. The more layers that are in the pan, the quicker they set up.