If I’m going to eat a very-bad-for-me jello salad, I’m sort of partial to the Mandarin Orange Jello Salad, but I will admit that this pan of jello has much more show-stopping looks.
When I bought these seven boxes, I was also buying ingredients to make a quadruple recipe of the mandarin orange jello salad for a family birthday gathering.
The first layer is just a box of jello, 3/4 cup of boiling water, and then 3/4 cup of cold water. Pour the jello mixture into a 9×13 inch pan, and put the pan in the fridge.
To make the opaque layers, pour 1/2 cup of boiling water over the jello, mix to combine, and then stir in 1/2 cup of cold water and 1/2 cup of evaporated milk.
The jello isn’t SUPER firm after 30 minutes, so it helps to pour the new layer of jello into a spoon and then onto the jello…that way the liquid jello won’t make a hole in the existing layer.