I've had a lot of demands with this recipe I'll share. It requires some time, however it’s worthwhile! You'll need a bundt cake pan, one small saucepan, bowl, whisk, teaspoon, tablespoon, and calculating cup. I made use of exactly the same pan and bowl for every layer, you have the time to clean among!
- 3 cups cold rum or vodka, flavored is ok (I put mine within the freezer a couple of hrs)
- 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
Gently spray bundt pan with cooking spray, eliminate excess. Place 3/4 cup water in saucepan, sprinkle one teaspoon unflavored gelatin regarding this, let take just a few minutes, heat on medium-low stirring constantly with whisk until dissolved, about a few minutes. Add first package jell-o, whisk in until completely dissolved, a couple of 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-fifteen minutes place remainder of jell-o mixture into bowl, devote refrigerator a few minutes. Take bowl out, add 3 tablespoons vanilla yogurt and whisk completely, lightly increase bundt pan, place in refrigerator.
Wash all of your utensils and begin again with 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. Whether it’s not set enough the layers will &"bleed&" through, it it sits too lengthy the layers can come apart. Whenever you add some last layer refrigerate a minimum of overnight, with clean hands pull jell-o from the edges from the pan, dip almost to top right into a container or sink 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, and voila. An attractive, scrumptious, impressive dessert!