I was reminded of my good friend, Cori's 12 layer Jell-o when I saw this at The Food Librarian's blog (her pictures are much better than mine, go see!) Cori's recipe uses sour cream for the white layers. It's good and really fun when you do as many different colors as you can find. But this recipe from Food Librarian has sweetened condensed milk for the white layers. It was SO good. I always buy fat free condensed milk.
I made these for Taylor's preschool Valentine's party. The only heart cookie cutter I have is pretty big, so I cut them into flowers. I followed the recipe Food Librarian posted to a tee, well except that she had 5 layers and I had 6. I do think this looks better ending with a red or colored layer rather than the white.
6-Layer Finger Jell-o, adapted from The Food Librarian
3 pkg. 3 oz Jell-o (any flavors, I used raspberry, wild strawberry and cherry)
4 pkg. Knox unflavored gelatin
1 can fat free sweetened condensed milk
Mix 1 pkg flavored Jell-o with 1/2 pkg of unflavored gelatin. Add 1 cup boiling water. Stir to dissolve. Cool to room temp and pour into 9 x 13 glass pan. Refrigerate for 15 minutes (and make sure your refrigerator is level!)
Mix 1 can sweetened condensed milk with 1 cup boiling water. In a small bowl, sprinkle 2 pkg unflavored gelatin over 1/2 cup cold water. Let stand a few minutes and then add 1/2 c boiling water to dissolve gelatin; add to milk mixture and stir to combine. Cool to room temp and pour 1 cup of milk mixture over first layer of Jell-o. Refrigerate for 15 minutes.
Repeat for next two flavors. Let Jell-o set. Cut and serve!
For Scott's class party, I signed up to bring a treat and decided on our very tried and true sugar cookies. Not sure where my mom got this recipe, but we've loved it in our family for years.
I'm Gonna Call These My Mom's Sugar Cookies
1 cup unsalted butter (2 sticks, or 8 oz.), softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon cream (I almost always use milk , but this time had some cream, so I used cream)
3 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Cream the butter and sugar together. Add the vanilla, egg and cream (or milk). Beat until fluffy, scrape sides of bowl at least once. Add the dry ingredients until it comes together. Turn dough out on floured surface, knead it into a ball, just a few times. Do not over knead the dough. Making sure there is enough flour on your surface that it doesn't stick, roll out dough until desired thickness. I always do about 1/4 inch. Cut dough into shapes with cookie cutters. Laying on baking sheet lined with parchment paper, bake cookies at 400 degrees for 7-10 minutes (until desired doneness.)
Transfer to cooling rack. When cool, frost cookies.
Sugar Cookie Icing
1 cup powdered sugar (I usually double it for my cookie recipe above)
1-3 teaspoons corn syrup
1-3 teaspoons milk
vanilla extract to taste
Beat all together well with electric mixer until smooth adding one teaspoon of corn syrup and milk at a time until you get the consistency you want. It's pretty runny, but not TOO runny. It still needs to be spread on with a knife, but it sort of "floods" into place on its own.
I doubled the recipe and made 36 big heart-shaped cookies.