3 cups cold rum or vodka
6 teaspoon 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
Gently spray Bundt pan with cooking spray and eliminate excess.
Place 3/4 cup water in saucepan, sprinkle in a single teaspoon unflavored gelatin & let take just a few minutes. Heat on medium-low, stirring constantly with whisk until dissolved (about a few minutes).
Add first Jell-O package, whisk until completely dissolved (a couple of minutes). Remove from heat, stir in 1/2 cup cold alcohol and pour 3/4 cup Jell-O mixture into Bundt pan and put in refrigerator.
After 10-fifteen minutes place remainder of Jell-O mixture right into a bowl and put in refrigerator a few minutes. Take bowl out, add 3 tablespoons vanilla yogurt and whisk completely. Lightly increase Bundt pan and put in refrigerator.
Wash all utensils and repeat using the next flavor.
Because the pan chills many the layers get thinner it'll go faster to include next layer. Whether it feels slightly tacky to touch it's ready. If it°s not set enough the layers will °bleed° through. Whether it sits too lengthy the layers can come apart. After adding the final layer refrigerate a minimum of overnight.
With clean hands pull Jell-O from the edges from the pan, dip outdoors of container right into a sink or container of warm, not hot, water for ten seconds. Remove and jiggle pan. If it appears as though it°s coming from the edges it°s ready, otherwise, dip again for any couple of seconds. Place serving plate upside lower over top & invert.
Posted by: StueveM