Firecracker Jello by The Dog Chef

Firecracker Jello by The Dog Chef

INGREDIENTS

🦴 1/2 cup Brutus Bone Broth (ANY FLAVOR)

🦴 6 packets of Knox gelatin

🦴 1 pint strawberries, chopped or sliced

🦴 1 pint blueberries (leave whole)

🦴 1 1/2 cups shaved coconut

🦴 5 1/2 cups of water

RED & BLUE MIXTURE

• 4 packets of Knox gelatin

• 3 1/2 cups of water

• 1/2 cup of Brutus Bone Broth

• Mix together in a pot until well dissolved.

• Bring to a boil.

• Once boiling, reduce heat to simmer and let it sit a couple of minutes.

WHITE MIXTURE

• 2 cups water

• Mix together in a pot until well dissolved.

• Bring to a boil.

• Once boiling, remove from heat and let cool.

DIRECTIONS

In a conventional 9x11 dish, create a layer of blueberries at the bottom. Pour in half of your red & blue mixture on top of the blueberries. Let cool, then put in the freezer for 10-12 minutes until solidified.

Once the blue layer has solidified, create a layer of shaved coconut on top. Pour your white mixture on top of the coconut. Put in the freezer for 10-12 minutes until solidified.

Once the white layer has solidified, create a layer of strawberries on top. Pour the remaining red & blue broth mixture over the strawberries. Put in the freezer for 10-12 minutes until solidified.

To serve, cut into squares or create shapes with cookie cutters.