DECEMBER 31ST: CHAMPAGNE

Champagne Jello Cups   

1 ½ c. champagne

½ c. boiling water

1 gelatin packet

1 can sweetened condensed milk

1 c. boiling water

½ c. cold water

1 gelatin packet

1 ½ c. champagne

½ c. boiling water

1 gelatin packet

gold sprinkles

corn syrup

Gently pour the champagne into a mixing bowl. Measure out ½ c. boiling water in a separate bowl; add 1 gelatin packet to the water, gently stirring. Once combined, pour water/gelatin mixture into champagne and gently stir. Divide champagne jello into glasses. If you want the jello to set at an angle, place the glasses in a muffin or mini muffin pan at an angle to set in the refrigerator. Once champagne jello has been set; begin to prepare the creamy layer. In a mixing bowl, combine the sweetened condensed milk and 1 c. boiling water. Stir to combine. In separate bowl, combine ½ c. cold water and gelatin packet. Stir to mix. Allow gelatin mixture to set for 2-3 minutes. Pour into the sweetened condensed milk mixture and stir to combine. Divide the creamy layer into glasses. Again, if you want the jello set at an angle, place glasses in muffin or mini muffin pan at an angle to set in the fridge. Repeat the instructions for the champagne layer to add the final layer to the cups. Use a small amount of corn syrup and your finger, a small metal spatula or a small new paint brush to dab a little bit of corn syrup all around the rim of the glass. Turn glass upside down into shallow bowl of sprinkles, moving it around until the rim is covered. Serve immediately or refrigerate until ready to serve.