Mosaic Heart Jello Jigglers

This snack recipe, Mosaic Heart Jello Jigglers, leans on envelopes unflavored gelatin, cold red fruit juice and boiling red fruit juice. It makes 15 Servings (9X13-inch pan) and takes about 140 minutes.

• Yield 15 Servings (9X13-inch pan)
• Ready in 140 minutes

Ingredients

Heart Jello

• 4 envelopes unflavored gelatin
• 1 cup cold red fruit juice
• 3 cups boiling red fruit juice

White Jello

• 2 envelopes unflavored gelatin
• ½ cup cold water
• 1 ½ cups boiling water
• 1 can sweetened condensed milk

Instructions

1. Lightly coat a 9X13-inch pan with nonstick cooking spray and set aside.
2. In a large bowl sprinkle the unflavored gelatin (4 packets) over the 1 cup of cold fruit juice. Let it stand for a minute or so. Pour the boiling fruit juice over the cold fruit juice mixture and stir until the gelatin is dissolved. Pour the liquid jello into the prepared pan and refrigerate on a flat surface (no tilting!) until firm, 2-4 hours.
3. Remove the firm gelatin from the refrigerator. Using a small heart-shaped cookie cutter, cut the jello into hearts. Cut the hearts as close together as you can to minimize scraps (my children were more than willing to help "clean up" the scraps). Carefully and gently remove the hearts to a cutting board or plate. Using a flat, thin spatula may help lift the hearts up and out of the jello. When all the hearts have been cut, wash and dry the pan. Coat it again with nonstick cooking spray.
4. Place all the small hearts onto the bottom of the clean pan, spacing them evenly. In a medium bowl, sprinkle the 2 envelopes gelatin (for the white jello) over the 1/2 cup cold water and let stand for 1-2 minutes. Pour the 1 1/2 cups boiling water over the gelatin and stir to dissolve. Stir in the sweetened condensed milk and stir until the mixture is cool (if it is warm at all, it will melt the red hearts, but don't chill it in the refrigerator or it will set up - just get it to cool room temperature). Carefully pour the white liquid into the pan with the hearts. Pour around the edges of the pan and pour slowly as the red hearts will be liable to want to float to different areas of the pan.
5. Refrigerate on a flat surface until set up, about 2-4 hours. Cut into squares and flip bottom-side up to serve (if there is a thin film of white over the hearts once you've flipped them, you can easily scrape it off with a fingertip).

Give it a minute off the heat, then serve it while it is still hot.