Pour second color on top of first and chill again for 15 minutes, until mostly set. Once first layer is set, make sure that gelatin for second layer is room temperature, then whisk in creamer and yogurt. Gelatin should feel mostly set when pressed, but it’s okay if your finger leaves slight mark in top. (If you’re in a hurry, you can place in freezer for about 8 minutes, but don’t let it freeze completely!) Timing might be slightly different if using cake or bundt pan. Place tray of glasses in refrigerator to set, about 15 minutes. (If using large pan, pour entire contents into bottom of pan.)
Divide evenly between glasses, using about 2 TBSP per glass. If it's started to set around edges, microwave for 10 seconds or so, then whisk well so it's completely fluid.Īdd ¼ cup creamer and ½ cup vanilla yogurt to bowl and whisk well until you have a smooth, creamy pastel mixture. It should not be starting to set, but should feel neutral to the touch. Most layers can sit at room temperature and cool, but you can speed up the process for first layer and refrigerate for 10-15 minutes, until no longer warm. Gelatin needs to be room temperature before any dairy components are added. Add ¾ cup boiling water to each bowl and whisk well (about 30-60 seconds), to make sure all of the gelatin is dissolved. Pour each 3-oz package of gelatin into its own medium bowl. If using cake pan or bundt pan, spray lightly with nonstick cooking spray.įor each layer, you will use one 3-oz gelatin package, ¾ cup boiling water, ¼ cup creamer and ½ cup vanilla yogurt. If you're using individual glasses, set 12 glasses on baking sheet.
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