Muy easy Gelatina de squares!

It's Summer time and it's caliente! What better way to cool off then with some refreshing "Gelatina"! What is Gelatina (pronounced hella-tina); it's what Mexican's call Jell-O, sounds exotic, eh?! 

Ingredientes:
(I used Mango and Strawberry but you can use whatever your little corazón desires)

7 oz package D' Gari Mexican Mango Gelatina (add water kind)
7 oz package D' Gari Mexican Strawberry Gelatina (add water kind)
7 oz package D' Gari Mexican Rompope Gelatina (add milk kind)

Pam cooking spray (or any other brand of cooking spray)

*Please note, Jell-O brand might look the same but doesn't react the same.
I will save this chat for a later time. For now, please find D' Gari brand at your local Supermarket. I found it at the Superior.

D' Gari looks like this...

Instructiones:
OK, here we go!

I used a Pyrex measuring glass cup; add 2 cups of water and pop-it in the Micro
for about 4-5 minutes. *You could boil the water on the stove if you want to be diferente*

Next step, grab your package of Mango Gelatina and mix them together in the glass cup. Once mixed, pour the liquid into a glass baking dish or whatever you have. Add two cups of cold water (Mix). Then let is sit until its room temperature. Once it's cool you will put it in the refrigerator.

You will repeat the progress with the Strawberry Gelatina. (See above)

After that is complete, you are free to do as you wish for a few hours, or until the Gelatina sets. You could also make these two at night and complete the progress in the morning. Sweet!

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So, you're done watching your Netflix movie, checked out some YouTube videos now back to the Gelatina.

At about this time, you will follow a similar progress with the Rompope Gelatina but boil 4 cups of milk all at once.

Mix the Rompope Gelatina and boiling milk together, set aside until it's room temperature.

By this time the Mango & Strawberry Gelatina should be firm to the touch. Make rows, vertical and horizontal creating squares. Pretty nifty, eh?!

Then grab your Gelatina mold or baking dish, anything that will fit all your Gelatina squares. Lightly spray the dish with Pam; this will make the Gelatina pop right out when it's done.

Grab your cubed Gelatina and scoop it into the greased mold/ baking dish. Repeat the process spread them around. Now grab your room temperature Rompope mixture and pour it over all the colors. *Make sure your Rompope mixture is room temperature, otherwise the squares will melt (es no bueno)*

Carefully walk this over to the refrigerator; and go do what you like and come back in a few hours. Maybe catch up on some novellas or whatever.

A few hours have passed, the Gelatina is firm, and it’s time to come out! If you used a Jell-O mold, grab a plate and place on top of the Gelatina and flip. Taa-daaa, your creation should slip right out.

Cut and serve or dish out. Whatevas.

Hasta next time amigos, keep chido!