Instructions

Green Layer

1. Add gelatin powder to a small mixing bowl. Pour 1/4 cup cold half-n-half on the powder and stir once to combine. Let sit until gelatin is dissolved.
2. Meanwhile, heat the other 1/2 cup half-n-half in a small saucepan over medium high heat until hot, but not bubbling.
3. Pour the hot liquid over the gelatin mixture while whisking. Stir until the gelatin has melted.
4. Whisk in the sugar and creme de menthe until the sugar is dissolved. Set aside.

Brown Layer

1. Add gelatin powder to a small mixing bowl. Pour 1/4 cup cold half-n-half on the powder and stir once to combine. Let sit until gelatin is dissolved.
2. Meanwhile, heat the other 1/2 cup half-n-half in a small saucepan over medium high heat until hot, but not bubbling.
3. Pour the hot liquid over the gelatin mixture while whisking. Stir until the gelatin has melted.
4. Whisk in the chocolate syrup and creme de cocoa until well combined. Set aside.

Assembly

1. Line a small square or rectangular dish (about 6-inches x 4-inches) with plastic wrap.
2. Pour the chocolate jello into the baking dish. Transfer to the refrigerator and chill for 20 minutes on a flat surface.
3. Check that the jello has firmed up, but is still tacky on top. If not, chill for 5 to 10 more minutes. Pour the mint jello over the chocolate jello. Refrigerate for 2 hours or until completely set.
4. Carefully lift the plastic wrap away from the sides and pull up to remove the jello from the baking dish.
5. Use a sharp knife to cut off a thin piece of each of the 4 sides of the jello. This will show your pretty layers. Then use the knife to cut the jello into 16 equal portions. Transfer to a serving plate, cover, and keep cold until ready to serve.