Layered Jello

This was my second attempt at making this dessert. The first one turned out mixed and the white layers were lumpy so I made some modifications which seemed to work much better.

Preparation:

• Start with one large packet (or a couple small ones if you want more than one color) of Jello. 
• Boil 2 cups of water and add packet, stirring until gelatin dissolves. Pour equal parts into two separate bowls. 
• To one of those bowls, add one cup of COLD water. 
• To the second bowl add one cup of Cool Whip, yogurt or sour cream (whichever you prefer); I used Cool Whip. Mix well. 

Layering:

• I started with the cloudy layer first. Add about a 1/2 cup of the liquid to the bottom of a bowl. If you are using a mold, grease it well; really well. Put the bowl in the refrigerator until a soft set forms. You can speed the process up by using the freezer, but be careful that you don't freeze the layer. 
• After the layer sets up, add a 1/2 cup of the opposite liquid on top being careful not to pour directly in one spot or you will blow through the layer and the definition won't be so clear. 
• In between layers, be sure to stir the liquid in the separate bowls so it doesn't set up. The cloudy layer is more likely to set because we added very cold products to it. A gentle stir between layers should keep it liquid. 
• Continue to refrigerate and layer the liquid until all liquid is used up. Return the bowl to the refrigerator to finish setting up for a couple hours. 

ENJOY!

The layers towards the bottom got blurred because the
Jello wasn't quite set when I added the next layer.