It's a little late, but I hope that everyone had a wonderful 4th of July! We had our family over to celebrate the holiday and were able to celebrate my birthday as well-- bonus! :) We also were able to have a cousin over who we, unfortunately, don't get a chance to see often. All in all, it was a nice, family-centered day! Since all the kids were in town, I wanted to make a few items that I thought they would enjoy. I made the cookies above to serve alongside the wonderful cheesecake my sister made for dessert. If you haven't seen it yet, check out her blog here. 
When I saw this jello on the Brown Eyed Baker, I knew I had to make it. I am a big jello fan myself and I knew it was the one thing I could put out that all the kids would eat. The colors were great and it was really easy to make. My only warning is that it is done in stages and each stage does have to sit in the fridge for a while, so make sure you allow yourself enough time.Stained Glass Jello
4 (3 ounce) boxes Jello in different colors (I used blue raspberry and strawberry)
14-oz can sweetened condensed milk
2 envelopes unflavored gelatin (I used Knox as recommended)
Water
For each flavor, dissolve one box of Jello in 1 cup of boiling water. Since I used 2 boxes of each flavor, I just doubled the water and poured both into an 8 inch square container. Chill at least 3 hours, or overnight. After chilling the flavors, cut them into small blocks. Carefully mix the blocks in a 9×13-inch pan. In a separate bowl, sprinkle 2 envelopes of unflavored gelatin into ½ cup cold water. After the gelatin blooms, add 1½ cups boiling water and dissolve. Add the can of condensed milk. Stir and let cool. Pour cooled milk mixture over Jello blocks in 9×13 pan. Skim off any small bubbles that are created when you pour the condensed milk on the Jello pieces. Chill overnight or at least 3 hours until firm. Cut into blocks or shapes and serve.
Source: The Brown Eyed Baker
**Stay tuned... the BEST potato salad is coming soon!**
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