Christmas Jello

14 Dec

This is a really fun thing to make! It’s a Christmas version of the classic “Finger Jello” recipe, which I believe refers to any jello that is supplemented by an additional dose of plain gelatin, which renders it a little more hardy and easy to pick up with one’s fingers than regular jello would be. Rainbow Finger Jello involves layering several different colors of the gelatin-fortified jello, which results in an amazingly happy and pretty layered treat.

Christmas Finger Jello


  • 3 boxes Cherry Or Strawberry Jello (3 Ounces Each)
  • 2 boxes Lime Jello (3 Ounces Each)
  • 2 cans Sweetened Condensed Milk (14 Ounces Each)
  • 9 envelopes Plain Knox Gelatin
  • Nonstick Cooking Spray

Preparation Instructions

First: Get organized! Having a tea kettle full of water helps, as does having at least two or three mixing bowls and a couple of glass measuring cups. This moves faster if you have all the equipment ready!

Second: Spray a 9 x 13 inch Pyrex with cooking spray, then give it a gentle wipe with a paper towel to remove the excess.


One layer at a time, mix 1 envelope Knox gelatin with 1/4 cup cold water in a small mixing bowl. Add 1 cup boiling water, followed by 1 box of either red or green jello. Stir gently to combine so bubbles won’t form. Pour into pan. Place in the fridge for 10-15 minutes, or until set. In between each colored layer, pour a creamy layer.


***NOTE: The following mixture is enough for just under three creamy layers. You’ll need two batches before the whole thing’s done.

In a small glass measuring cup, measure 1/2 cup cold water. Stir in 2 envelopes of plain jello and stir to dissolve. Pour sweetened condensed milk into a medium-sized mixing bowl. Add 1 cup of boiling water. Pour dissolved gelatin mixture into the condensed milk mixture, then add another 1/2 cup of boiling water.

Once you’ve used all of the creamy mixture, repeat the method below to make another batch.


Begin by pouring either a red layer in the bottom of the pan. Stick the pan in the fridge for 10-15 minutes until it’s set. While it’s setting, mix up the first batch of the creamy mixture.

Remove the pan from the fridge and pour in a little more than 1/3 of the creamy mixture (or enough to coat the first colored layer.) Stick the pan in the fridge for 10-15 minutes until it’s set. While it’s setting, mix up the next colored layer.

Repeat the colored layer process with a green layer, followed by another creamy layer. When you’re finished, you should have, beginning from the bottom:










Note that you’ll need to mix up the second batch of the creamy layer midway through the process to make sure you have enough for the middle layer. For the colored layers, just mix them right before you need them (when the previous layer is chilling in the fridge).

When all the layers are in the pan, chill for a good 2 hours to totally set everything. Cut into small squares and serve.



One thing you need to know, if you’ve never tried finger jello, is that it is decidedly firmer than jello made according to package directions. Of course, that’s the whole point; it needs to be firm in order to hold together and be “pick up-able.” But if you’re expecting it to have the slurp-through-your-teeth softness of normal jello, it won’t.


Courtesy of The Pioneer Woman


5 Responses to “Christmas Jello”

  1. Perla March 30, 2013 at 10:37 pm #

    Daw, cute! I can’t wait for St. Patrick’s day! Hey, did you know you can eat the long stalks of those ylelow clover flowers? They taste like sour green grapes and are really tangy, usually called sourgrass. Your shamrocks reminded me of it. There’s a big patch of clover growing outside my building and I pick and eat them every time I pass by now. Yet another reason my neighbors think I’m a nut, I’m sure!

  2. Chetan October 22, 2013 at 3:57 am #

    Hi Miranda! I saw your comments on Modern Retro Woman and came over to inruodtce myself. I’m Kathy from the MW Homestead in Idaho.I wished for a Jell-o mold last Christmas, so I bought copper molds like the ones in the picture at a recent rummage sale. Another shopper suggested the Tupper mold was easier to use, but I preferred the more decorative copper ones. I do remember my parents struggling to unmold the shrimp aspic on Christmas Eve. The Betty Crocker Picture Cook Book is a classic. My mother used hers to prepare many of my childhood favorites. I don’t find it easy to read, and you have to persevere to find some things in the index. But the recipes are great.I’m not really on an austerity plan. On the other hand, we’ve always been on an austerity plan. I have certain interests that boost my morale. They aren’t expensive and I indulge them.

  3. Alesya December 15, 2013 at 8:27 am #

    Oh mercy that was a sharp segue. I thought for a secnod there your recipe called for a frog … dear Irene, I’m elderly and very literal. I need to be handled with kid gloves!!! HAHA in other news, Christmas DAY of 1982 in the Chicagoland area it was 60 degrees F. The next year on Christmas Day it was minus 21 F. So yeah, I hear you. Now I’m hungry for something, anything, featuring green tomatoes …

  4. viaigra April 1, 2014 at 10:06 am #

    Economies are in dire straits, but I can count on this!

  5. viagra April 2, 2014 at 11:56 am #

    Wait, I cannot fathom it being so straightforward.

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