- 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 jello, we used grape, berry blue, lime, pineapple, orange, and cherry
- 1 1/8 cup vanilla yogurt
- cooking spray
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 sits too long the layers will come apart. When you add the last layer refrigerate at least overnight, with clean hands pull jello 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!