Put a pack of jello powder (the color that should later be in the bottom of the glass) in a heat-resistant container with a tap. Pour 250 ml of boiling water over it and stir with a whisk until the powder has dissolved. Then add 250 ml of cold water and stir. If necessary, take 50-100 ml less water, then the jelly will be particularly firm.
Pour into any number of glasses (about 4-6). I took wine glasses, but of course it works with any vessel. Now put the glasses at an angle. I put the grate from the oven on the floor in a corner. Then I wedged the feet of the wine glasses between two struts and leaned them against the wall. The grating is great because you can use it to vary the angle according to your taste.
Let the jello cool down (I made this on New Year`s Eve and then put it on the balcony to make it go faster).
Now mix the second type of jelly powder as described above. This time, however, do not fill the glasses straight away, but let them cool down a little beforehand. Always stir in between. Here you have to be careful that the mass does not become too firm. Carefully pour the first layer into the glasses at about lukewarm temperature, it is best to let it run slowly down the glass wall. This time the glasses can be put down straight. Let the second layer cool down completely.
Finally, mix the vanilla sauce according to the instructions on the packet and fill the glasses as the top layer.
Chill until ready to serve.
If you like, you can also use more vanilla sauce and other or more colors for the jelly. Then I would either put the glasses straight from the beginning and create a striped look or, with the first two types, bevel the glasses in different directions and only let the last type and the vanilla sauce set horizontally.
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