Neapolitan Jell-O

Source: The Jell-O Museum

America's Most Famous Dessert, 1916

Layer pieces are made in great variety, with all layers of plain Jell-O, or all whipped, or alternate plain and whipped. The most common one of four layers is made as follows: Dissolve a package of Lemon Jell-O in a pint of boiling water. Pour two-thirds of it into a mould of proper shape and when it has set whip the rest, pour it on and let it harden. Dissolve a package of Strawberry or Raspberry Jell-O in a pint of boiling water and when it is cold put two-thirds of it, a spoonful at a time, on the Lemon Jell-O. For the fourth layer whip the rest of the Strawberry or Raspberry Jell-O and pour it on the hardened plain layer. Each layer must be hard before the others are added. Serve with whipped cream or custard.