Remix: The Pousse-Café

Second layer: Whisk the gelatin into the cold water. In a saucepan, mix coconut milk and sugar and bring to a boil, stirring. Add coconut mixture to gelatin, along with chilled coconut rum, and mix thoroughly. Let cool for 15 minutes, then fold in Cool Whip and pour over blue layer. Return cups or dish to refrigerator for at least another half-hour.

Third layer: Stir red Jell-O into boiling water (make sure all the powder is dissolved). Allow to cool for 30 minutes, then add the chilled rum and cold water. Pour carefully over white layer and refrigerate for another 30 minutes or until ready to serve. If using a pan, cut out with a star-shaped cookie cutter or into cubes; if cups, dig 'em out and start slurping.

Note: In its reliance on processed and pre-flavored ingredients, this recipe is a bit trashier than I usually like to go. But summer is all about easy, and this recipe would take even more time and effort if you made your own flavored syrups instead of using boxed Jell-O. (That said, cherry Jell-O is the devil and will make your entire kitchen smell like Life Savers.) Similarly, Cool Whip is stable enough, thanks to modern petrochemical science, that it won't collapse on you or curdle when you add the rum, as homemade whipped cream might. But if you want to go artisanal – and you should, it's way tastier – check Salivation Army at blogs.orlandoweekly.com for a few extra recipes.

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