*** Holiday Layered Jello Cups

• 2 large (6oz) boxes Jello (one of each non-white color)
• 1 box (4 envelopes) Knox original gelatine
• 1 quart (4 cups) whole milk, divided
• 3/4 cup sugar
• 2 tsp vanilla extract
• extra creamy aerosol whipped cream
• color-coordinated fruit, cut up into small pieces if large fruit

Prep:

Get 9 oz-ish disposable short, wide, clear plastic cups. Place 12 of them in a muffin tin to keep them stable during filling and transport. Also prepare a larger dish for the "overflow" Jello.

Clean bowls/pan between layers.

Regular layers:

Boil 2 cups water. Meanwhile, ice 2+ more cups of water in a large bowl. 

In another large, heat-safe bowl, stir the boiling water into the Jello powder. Once the powder has dissolved, stir in 2 cups of cold water.

Place the color-coordinated fruit in the cups and the use a 1/4 cup measure for the cups. Pour the leftovers into the large dish.

Put the tray and large dish in the freezer for 30 minutes before doing the next layer.

Milk Gelatine layer:

Pour 4 envelopes of Knox gelatine into 1 cup of cold milk in the larger heat-safe bowl. Let sit at least 5 minutes.

Bring remaining 3 cups of milk to a boil. Remove from heat. Stir in vanilla and sugar. Add to plain gelatine mixture. Stir until the gelatine mixture is completely dissolved. Cool for about 10 minutes, stirring occasionally, then add to cups with 1/4 cup mixture and put the rest in the overflow dish.

Put dish and tray in freezer for 30 minutes before doing the next layer.

Each cup/serving gets 1/4 cup of the whipped cream.

Makes 12 cups + 4 serving overflow dish, 5 WW PointsPlus each (including whipped cream).