• Tear off about 4 inches of tin foil, tear in half (the short way), and crush into a loose ball. Add the balls to the holes in your muffin tin. (If you don't want your Jell-O slanted, skip this step.)
• Place your dessert cups in the muffin tins with tin foil balls, angling the cups. Th e tin foil will hold the cups in place.

Red Layer

• Empty strawberry Jell-O packet into large liquid measuring cup.
• Boil water, then add 2 cups boiling water to strawberry Jell-O. Stir for 2 minutes until completely dissolved.
• Stir in 2 cups cold water.
• Pour strawberry Jell-O into the dessert cups.
• Refrigerate for 90 minutes.
• Wash the liquid measuring cup and spatula for use in the next step.

White Layer

• Empty two Knox Unflavored Gelatin packets into large liquid measuring cup.
• Mix with 1/2 cup of cold water.
• Pour Sweetened Condensed Milk into the mixing bowl, scraping down the sides of the can.
• Add 1 cup boiling water and stir.
• Add the Knox Gelatin mixture and stir again.
• Add 1/2 cup more of boiling water and mix again.
• Pull your dessert cups out of the fridge. Rotate the cups in the muffin tin so the tilt will be in the opposite direction.
• Gently pour in the white layer.
• Refrigerate for 90 minutes.
• Wash the liquid measuring cup and spatula for use in the next step.

Blue Layer

• Empty blue Jell-O packet into large liquid measuring cup.
• Boil water, then add 2 cups boiling water to blue Jell-O. Stir for 2 minutes until completely dissolved.
• Stir in 2 cups cold water.
• Pull your dessert cups out of the fridge. Remove tin foil from the muffin tin. Place the dessert cups flat in the muffin tin.
• Gently pour blue Jell-O into the dessert cups.
• Refrigerate for 90 minutes.
• If desired, top with whipped cream and sprinkles just before serving.