My summer in California continues to be a sun-soaked dream and this weekend we went exploring up north to a friend's BBQ and along the coast for some beach time. The friend is actually someone I went to elementary school with but haven't seen since then. Paige, however, has stayed in better touch with him and so we decided to stop by his Saturday afternoon backyard BBQ to say hello. And obviously jello is a great icebreaker. It was a hit.
We only decided to go the night before, so around 8pm on Friday I turned to Pinterest for inspiration (come find me on Pinterest, by the way!) and came across this recipe. Which, let me tell you, was a REVELATION. Jello layers are tough and require time and patience (both of which I am usually lacking). But this version gets you two perfect layers while you sleep. I kid you not.
Orange Creamsicle Jello (slightly modified from The Food Librarian)
1 1/2 cups boiling water
1/2 cup cold water
1 six ounce box of Orange Jell-O
2 cups Cool Whip, thawed
1 packet of unflavored Knox gelatin
Dissolve the Orange Jell-O and Knox gelatin in 1 1/2 cups of boiling water and then add the 1/2 cup of cold water. Whisk in 2 cups of Cool Whip until it melts and dissolves. Pour the mixture into your pan (8" square is recommended) and let it chill overnight.
That's it. The layers separate on their own while you sleep. Obviously this is an opportunity for a food chemistry lesson but I prefer to just explain it as voodoo gelatin magic.
I made the original recipe as described and found it quite difficult to unmold (also due to the glass dish I used which makes it hard to evenly heat and release). So I recommend the modified version above and to use a metal pan if you have one.
Just to keep things interesting, my trusty gelation assistant filmed (and yes, we realized after the fact that we had filmed it vertically - won't happen again) this hyperlapse of my jello slicing.
And this little number. You love the jiggle.