Stained Glass Jigglers

tf stained glassOkay … so I was just waiting for an excuse to make these. And I’m going to tell you right up front: they’re more beautiful than delicious. But people mostly ignore the odd blandness of Jello in favor of the fun. So you’ll get away with these just fine.

Easter provided me with the excuse I needed. We spent the afternoon with some of our favorite people — the Griffins (our hosts), the Welches, the Johnsons, and the Ovesons. Needing to bring a “finger food,” I opted for these Jigglers and a bowl full of cream puffs. Because, you know … who ever turned away a bowl full of cream puffs?

If you decide to make your own Jigglers, give yourself two days. You read that right. TWO DAYS. Here’s what you do:

First, check your pantry for Jello. I know you have a pantry (of some sort) and I know there’s Jello in there. The actual recipe calls for four small boxes (in different flavors), but if, like me, you have two big boxes and one small box, well, that’s what you use. Because we’re all about “using what you have.”

If you have NO Jello in that pantry of yours (and frankly, I don’t believe you. But let’s say you don’t, just for the sake of argument), then you’re going to go pick up 4 small boxes of flavors that will look good together.

Put each one in a separate container. I had just received these awesome In-N-Out trays from some soCal friends (Yay, Andy, Patty and Erin!) who knew how much I wanted them. It seemed appropriate to use them for Jiggler trays. So into one I put grape, into the other I put blueberry, and into the third I put strawberry, which happened to be my only small box.

If you’re using small boxes, add 1 cup of boiling water to that Jello mix. If you’re using large boxes, add about 1 2/3 cup boiling water. Stir until the Jello dissolves and then refrigerate overnight.

The next morning, cut the hardened Jello into 1″ squares. Toss together in a greased 9 x 13 pan. I actually used a slightly smaller pan and it worked just fine.

In a separate bowl, mix 2 packages of unflavored Knox gelatin with 1/2 cup cold water. Let set 4 minutes, then add 1 1/2 cup boiling water. Stir till dissolved and combine with 1 can sweetened condensed milk (NOT evaporated milk). Let stand for one hour or until cooled to room temperature. Pour over colored jello squares and refrigerate overnight.

The next morning, run to the refrigerator (you know you’ll be running) and check on your masterpiece. Cut into squares and serve. That’s it!

More pictures from Easter 2011:


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