Ingredients:
3 cups very cold rum or vodka, flavored is okay (I put mine in the freezer for
a couple hours)
6 teaspoons plain unflavored gelatin
6 3-oz packages of jell-o, we used grape, berry blue, lime, pineapple, orange,
and cherry
1 1/8 cup vanilla yogurt
water
cooking spray
Lightly spray bundt pan with cooking spray, wipe out
excess. Place 3/4 cup water in saucepan, sprinkle one teaspoon unflavored
gelatin over it, let sit for a minute or two, heat on medium-low stirring
constantly with whisk until dissolved, about 5 minutes. Add first package
jell-o, whisk in until thoroughly dissolved, about 2 minutes, remove from heat,
stir in 1/2 cup cold alcohol, pour 3/4 cup jell-o mixture into mold, place mold
in refrigerator. After 10-15 minutes place rest of jell-o mixture into bowl,
place in refrigerator 5 minutes. Take bowl out, add 3 tablespoons vanilla
yogurt and whisk thoroughly, gently add to bundt pan,
place back in refrigerator.
Wash all your utensils and start over with next flavor, as the pan chills more
and the layers get thinner it will go faster to add next layer, if it feels
slightly tacky to the touch it is ready. If it’s not set enough the layers will
“bleed” through, it it sits too long the layers will
come apart. When you add the last layer refrigerate at least overnight, with
clean hands pull jell-o away from the edges of the pan, dip almost to top into
a container or sink of warm, not hot, water for 10 seconds, remove and jiggle
pan, if it looks like it’s coming away from the edges it’s ready, if not, dip
again for a few seconds. Place serving plate upside down over top, invert, and
voila. A beautiful, delicious, impressive dessert!
Jane
Daugherty Giddens shared Sheryl
Stokes-Altvater's
photo.