Heart Jell-O Squares
Heart Jello Dessert (Layered Jello with Creamy White Base)
Yield: 6
Calories: 436cal
Cost: $10
Equipment
- 10x10 greased pan
- heart cookie cutter 3 inches
- 9x13 inch greased pan
Materials
For the Red Jello Hearts:
- 12 oz. red Jell-O (any red flavor)
- 2&1/2 cups boiling water
- 2&1/2 cups cold water
For the White Layer:
- .5 oz. (2 packets) unflavored gelatin (Knox)
- ½ cup cold water
- 1&1/2 cup boiling water
- 14 oz. sweetened condensed milk
Instructions
Red Jello
- In a large saucepan, bring 2½ cups of water to a boil
- Add the red Jell-O and stir until completely dissolved
- Stir in 2½ cups of cold water
- Pour into a greased 9x9 or 10x10 pan
- Refrigerate for a few hours, until firm (like jello jigglers)
- Once set, run a knife around the edges and carefully invert onto a wax paper-lined surface
- Use a heart-shaped cookie cutter to cut out 6 heartsPlace the hearts into a 9x13 pan, spacing them evenly
White Jello
- Pour ½ cup cold water into a bowl and sprinkle gelatin over the top
- Let sit for 1 minute to bloom
- Bring 1½ cups of water to a boil
- Pour over gelatin and stir until dissolved
- Add sweetened condensed milk and mix wellLet cool to room temperature
Assemble
- Slowly pour white mixture into the 9x13 pan, avoiding pouring directly onto the hearts
- Fill until just below the tops of the hearts (you may have extra mixture)
- Refrigerate for a few more hours until fully set
- Cut into squares and serve
Notes
- Make sure the white mixture has cooled before pouring, so it doesn’t melt the red Jell-O
- For clean cuts, wipe your knife between slices
- Swap jello colors for different holidays or themes
Nutrition
Calories: 436cal | Carbohydrates: 87g | Protein: 12g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 406mg | Potassium: 250mg | Sugar: 85g | Vitamin A: 177IU | Vitamin C: 2mg | Calcium: 223mg | Iron: 0.2mg