INGREDIENTS

For the green gelatin:
– 1-25 gram pack green gelatin powder
– 2 cups water
– 2 cups pineapple juice

For the red gelatin:
– 1-25 gram pack red gelatin powder
– 2 cups water
– 2 cups pineapple juice

For the yellow gelatin:
– 1-25 gram pack yellow gelatin
– 2 cups water
– 2 cups pineapple juice

For the Milky Gelatin:
– 2 tbsp + 1 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.