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::

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

FOR THE MILKY GELATIN::

1. 1. \n
      1. 1. FOR THE MILKY GELATIN:
         2. 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. 1. 1. \n
         1. 1. TO ASSEMBLE:
            2. In a 9×13 inch glass pan or serving dish, arrange colored gelatin. Slowly pour milky gelatin mixture over the colored gelatin cubes.
            3. Refrigerate gelatin for 6 hours best overnight until firm.