Who said a birthday cake had to be made with flour?

Well, my birthday finally came... I decided to try new shoes...For some reason, the new trend is NEON shoes, so I decided that for my birthday I was going to wear colorful shoes, colorful dress and a colorful new recipe as well. 

Once I got my gorgeous shoes, I wonder what type of cake I was going to make... Hmmm... no fiber, no fiber....GOT IT!! Jello!!!! So, I decided to have a Jello for a cake... But, I wanted it to be fun... so, I decided to do a rainbow jello... with... wait for it... wait for it....VODKA.. for those who do not drink, you can always exchange the vodka for water. I haven't try it with water, but soon I will do a jello with ice cream and no alcohol, so you can take that recipe too. 

I found this beautiful jello recipe on tablespoon.com. I decided to exchange the yogurt for ice cream... More yummy... Hints, if you are using ice cream like I did, you have to stirr the mix constantly. The ice cream is cold, so the jello starts getting hard before time... It is better for it to be at room temperature and "liquified" rather than sticky....

Ingredients

• 4 1/2 cups water, divided
• 6 3 oz packages flavored gelatin dessert mix
• 3 envelopes plain gelatin (6 tsp gelatin powder, divided)
• 3 cups flavored rum or vodka, divded
• 1 1/8 cup vanilla yogurt, divided

Directions

1. 1Place the bottle of liquor in the freezer for several hours before beginning recipe.
2. 2Lightly spray bundt pan or gelatin mold with non stick cooking spray. (I used a 10 cup bundt pan.) Wipe off the excess spray with a paper towel. A slight residue should remain, just enough to help unmold your gelatin, without affecting the taste or appearance.
3. 3Pour 3/4 cup water into a saucepan and sprinkle with 1 teaspoon of the plain gelatin. Allow gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Wisk in the first package of flavored gelatin. Whisk for at least 2 minutes, or until completely dissolved. (I find the sugar free mix dissolves much faster than the regular!).
4. 4Remove from heat. Add 1/2 cup of the cold liquor, and stir to combine.
5. 5Pour 3/4 cup of the gelatin mixture into the prepared mold, and place in refrigerator. Allow to set for 20 to 30 minutes, until the gelatin is a little firm, but still sticks when touched. Very important – if the layers set up too much, the next layer won’t bond appropriated.
6. 6Refrigerate the remaining gelatin mixture in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of yogurt and stir until well blended. This cooling step is also important – the gelatin must be cooled to room temperature before adding on top of other layers, or the layers will not be well defined!
7. 7Gently spoon the gelatin/yogurt mixture over set gelatin and return to the refrigerator Refrigerate about 15 minutes or until gelatin is set but not firm (Again, it should stick to finger when touched.) As the layers progress, the setting time will become shorter as the pan and gelatin becomes colder, and the layers become thinner as more layers are added to the mold.
8. 8Repeat steps with remaining gelatin flavors, for a total of 12 alternating clear and creamy gelatin layers.
9. 9After completing all the layers, refrigerate the gelatin overnight. To unmold, fill a larger container or clean sink with warm water (not too hot!). With clean fingers, loosen the gelatin around the edges of the mold cavities. Next, dip the mold almost to the edge into the warm water for just a few seconds (10 seconds worked for me). Dry the bottom of the mold with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Place your serving plate on top of the mold and invert. Viola!