INGREDIENTS

FOR THE GREEN GELATIN:
1-25gram pack green gelatin powder
2 cups water
2 cups pineapple juice
FOR THE RED GELATIN:
1-25gram pack red gelatin powder
2 cups water
2 cups pineapple juice

FOR THE YELLOW GELATIN:
1-25gram pack yellow gelatin powder
2 cups water
2 cups pineapple juice

FOR THE MILKY GELATIN:
tbps clear gelatin powder +
tsp clear gelatin powder
5 cups water
1-410ml can Angel Evaporada

PROCEDURE

FOR THE COLORED GELATIN:

1. Cook according to package directions.
2. Pour into square molds. Chill for 3 hours or until firm. Slice into small cubes.

FOR THE MILKY GELATIN:

1. Combine clear gelatin, water and Angel Evaporada in a saucepan. Cook while stirring over low heat until gelatin dissolves. Simmer slowly until small bubbles appear. Turn off heat. Let cool for 3 minutes.

TO ASSEMBLE:

1. In a 9×13 inch glass pan or serving dish, arrange colored gelatin. Slowly pour milky gelatin mixture over the colored gelatin cubes.
2. Refrigerate gelatin for 6 hours best overnight until firm.