I had an eye out for possible Valentine’s Day Jello Jiggler recipes and as soon as I saw the photo above on TheHungryHousewife.com, I knew I had to make these. I had school snack this week and my oven was broken. Yea for saving snack! I don’t have the set up to take amazing food photographs, and I didn’t trim the edges all pretty because I got so excited, but here’s how mine looked in my dark kitchen right before I ate it:
I will admit, the Princess Cupcake was not altogether pleased with this. When I showed her what her snack for the day was, she was less than excited. Having never seen white jello before declared she would not be eating it, but ultimately I think she did. The teacher said a few of the kids were nibbling around the white part until she told them it was jello too — and then they dove right in. What that tells me is that my grandmother’s waldorf salad needs to make an appearance in our house because we cannot have an irrational fear of opaque jello around here.
When I make this again (I will be making it again), I would add some vanilla to the white part to give it a bit more flavor, and I would probably change the color to pink with some food coloring. I will admit that white jello — unless displayed as elegantly as The Hungry Housewife (how does she do it?), it a little off-putting in our environ.
Having said all that, this recipe is a winner. Super simple, just takes a little extra planning for the jello to firm up twice.
Here’s what I did:
Make jello with 4 packages of 3oz cherry or strawberry. Use 4 cups of boiling water (no cold water). Pour into greased (important to grease) pan. Firm for 2 hours. Dump onto cutting board and use your cookie cutter to create shapes.
Put shapes into greased pan.
Mix 2 envelopes of Knox unflavored gelatin (soften first per package instructions) with 1 and 1/2 cups of boiling water and a can of sweetened condensed milk. I would add some vanilla or other flavor at this point, and a couple drops of food coloring. Mix and cool.
Pour over your pan of hearts. Make sure you fill to the cover the hearts. You’ll be flipping the hearts over when they’re gelled up so it’s okay to cover the hearts in the pan since you’re actually looking at the backside of the dessert. I doubled the hearts part of this recipe for preschool, but tripled the white part since I had so many pans going. Let chill for 2 hours or more. Put on cutting board and slice into shapes.
Yum! (Full recipe at TheHungryHousewife.com)
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