Jello Layered Cake

1. Get out and measure all of your ingredients.

The Jello

1. In one pot place the strawberry or cherry jello and add 1 cup of warm/hot water. Stir well and let mixture dissolve for 5 minutes. Repeat this step with your blue jello.
2. In a separate bowl mix the white chocolate pudding with 2 cups of milk. You can use half and half cream if you wish as well. Mix well (a handheld mixer works great) and set aside.
3. Take each cup and place ¼ cup (or amount that you desire) of white chocolate pudding and let it level out. You can place in the refrigerator or freezer if you want to layer to be more defined.

The Crust

1. Take the crushed graham crackers (you can use a food processor or crush by hand)
2. Place in a mixing bowl.
3. Add the 4 teaspoons of sugar.
4. And 4 teaspoons of butter.
5. Mix well.
6. It should resemble wet sand.
7. Place ¼ cup of graham cracker mixture and place into glass (microwave proof) mug or cup. Pack down tight. You can use a canned goods can or another cup to help press crust down. Place in microwave for 30 seconds.
8. Remove and press the crust down again to make it firm and set aside.
9. After white chocolate layer over the crust has firmed up place a layer of red or blue jello next.
10. Refrigerate for at least 15-20 minutes and then add another layer of white chocolate pudding. Add the opposite color after each white chocolate layer until you reach the top letting each layer refrigerate each time. Top off with whipped cream and serve!
11. You can top with crushed nuts, sprinkles, or any topping you wish.
12. Enjoy every bite!