For “sand,” pour 1 cup of hot water and a 3-ounce package of pineapple gelatin into a medium-sized bowl. Stir until the powder dissolves. Stir in 1 cup of evaporated milk
Pour the mixture into clear cups, filling them 1/3 of the way. Refrigerate for 4 hours or until the gelatin is firm.
For “ocean water,” pour 2 cups of hot water and a 6-ounce package of blueberry gelatin into a large bowl. Stir until the powder dissolves. Stir in 2 cups of cold water.
Gently pour the blueberry gelatin over the pineapple gelatin, filling the cups. Refrigerate for 4 hours or until the gelatin is firm.
Decorate with gummy candies, then serve!
Super Chef Tip: To make gummy candies “dive,” make a slice in the berry gelatin using a butter knife. Carefully push a gummy candy into the hole. Add a trail of whipped cream “air bubbles.”