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layered rainbow jello cubes on a white plate
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4.71 from 41 votes

Layered Rainbow Jello

The jiggliest, most colorful and whimsical treat of all, this Layered Rainbow Jello is the perfect finger food for parties.  This finger jello a total crowd-pleaser and it's fun and easy to make.
Prep Time15 mins
Additional Time4 hrs
Total Time4 hrs 15 mins
Course: Uncategorized
Cuisine: American
Servings: 32 servings
Calories: 135kcal
Author: Amy Nash


  • 6 different Jello flavors (Berry Blue, Lime, Lemon, Orange, Grape, and Raspberry, Cherry or Strawberry for red) 3 ounce packages
  • 5 packages unflavored gelatin
  • 1 ½ 14 ounce cans sweetened condensed milk
  • 8 ½ cups water


  • Bottom (purple) layer:  Dissolve a 3-ounce package of grape flavored jello with 1 teaspoon of unflavored gelatin (½ envelope of Knox unflavored gelatin) in 1 cup of boiling water by stirring until completely dissolved.  Pour into a 9x13-inch pan and transfer to the refrigerator.  Make sure the pan is sitting completely flat.  Chill until completely set, about 30 minutes.
  • Second (white) layer:  Make this layer at the same time as the bottom layer. Stir 2 teaspoons (1 envelope) of Knox unflavored gelatin in 1 cup of boiling water until dissolved.  Add ½ can of sweetened condensed milk and stir until combined.  Let this sit out on the counter until cooled to room temperature, but not yet set while the previous layer sets up in the fridge.
  • Once the first colored layer has set, make the next colored layer (berry blue) following the directions in Step 1 so it can start to cool.  Then pour ¾ cup of the white jello mixture over the colored layer and gently tilt the pan side to side for even distribution.  Return jello to the refrigerator to set up, which takes about 20 minutes. 
  • Continue to make layers following steps 1 & 2, alternating flavored colorful layers (the next colors in rainbow order are green, yellow, orange, and red) with the creamy white layers, letting the jello set between each addition until all of the jello has been used up.  You will need to make the white layer a couple of times because even without refrigeration it will set up on the counter if you make it all at once.  
  • Once the jello is completely set, slice into 1-inch squares using a paring knife (not a serrated blade which leaves marks in the jello) and serve.  A small spatula will help you get the jello cubes out of the pan.



If you find the white layer is setting up on the counter in between waiting for layers to cool, set it into a bowl of hot water for 5 minutes and stir it a few times until it turns smooth and liquid again, then use like normal. Because this layer is used 5 times, you will need to make 2 ½ batches total of the white layer to finish the jello.
Recipe from Must Have Mom.


Calories: 135kcal | Carbohydrates: 25g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 110mg | Potassium: 71mg | Sugar: 24g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg