1 box (3 ounce) strawberry gelatin
1 box (3 ounce) lime gelatin
3 packets unflavored gelatin
1 can (14 ounce) sweetened condensed milk
1 ½ cups water, room temperature
3 cups water, boiling
1 cup whipped topping
Crushed candy canes, or red & green gum drops, for garnish
2 packages (15 count, each) Athens® Chocolate Phyllo Shells
Lightly coat a 9×13 baking dish with cooking spray.
Place ¼ cup room temperature water in a small bowl and sprinkle with ½ packet unflavored gelatin. Let stand for about 2 minutes. Add one box strawberry gelatin and 1 cup boiling water. Stir until dissolved and add ¾ cup room temperature water. In another small bowl, repeat the process with lime gelatin.
Place ½ cup room temperature water in a medium bowl, sprinkle with two packets of unflavored gelatin. Let stand for two minutes. Add 1 cup boiling water and 1 can sweetened condensed milk. Stir until thoroughly mixed and gelatin is dissolved.
When strawberry gelatin mixture comes to room temperature, pour into baking dish. Place in refrigerator to set, about 20 minutes. Once set, pour room temperature white gelatin mixture on top. Return to refrigerator for 20 minutes or until set. Top with lime gelatin mixture and refrigerate, allowing to set 2-3 hours.
Unmold gelatin onto a cutting board. Cut into approximately 1” squares. Place one striped gelatin squares in each chocolate phyllo shell. Top with whipped topping and garnish with crushed candy cane and/or gum drops.
Serving size: 1 shell (25g), Amount per serving: Calories 35, Total Fat –0.5g, Saturated Fat –0g, Trans Fat –0g, Cholesterol –0mg, Sodium –20mg, Total Carbohydrate – 6g, Dietary Fiber – 0g Sugars – 6g, Protein – 1g, Vitamin D –0%, Calcium –2%, Iron 0%, Potassium – 0%