Ingredients for Tri Tone Jello
- Cheesecake Flavor Instant Pudding And Pie Filling Mix
- Apricot Gelatin
- Orange Gelatin
- 2/3 cup boiling water (for apricot gelatin)
- Water
- Skim Milk
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How to Make Tri Tone Jello
- In a medium bowl, whisk together 1 (3.4 ounce) package instant cheesecake pudding mix and 2 cups milk until thickened (about 5 minutes).
- Set aside ¾ cup of the pudding mixture and refrigerate.
- In a separate bowl, dissolve 1 (3 ounce) package apricot-flavored gelatin in 2/3 cup boiling water. Stir for 2 minutes until completely dissolved. Let cool slightly, then gently fold into the remaining pudding mixture. Refrigerate.
- In another bowl, dissolve 1 (3 ounce) package orange-flavored gelatin in 2/3 cup boiling water. Stir for 2 minutes until completely dissolved.
- Add 1/2 cup cold water to the orange gelatin and stir well.
- Pour the orange gelatin mixture into your chosen molds (e.g., jack-o'-lantern shaped, 6-cup muffin tin), filling each about halfway.
- Refrigerate until the orange layer is mostly set (about 2-3 hours).
- Gently stir the refrigerated apricot/pudding mixture to liquefy. Spoon it over the set orange layer in each mold, filling them about ¾ full.
- Refrigerate until firm (about 2-3 hours).
- Spoon the reserved ¾ cup of pudding mixture over the apricot layer, filling the molds completely.
- Refrigerate overnight, or until completely set.
- Before serving, briefly run the molds under warm water to loosen the jello.
- Invert the molds onto serving plates to unmold the jello.
- Enjoy! The pudding may slightly melt and create a delicious sauce at the bottom.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
32g
Fat
0g
Carbs
4g
