Loch Ness Monster Jelly Cake with Floating Boba

1.Prepare the blue raspberry jelly according to the package instructions. Pour it into a large, clear glass bowl and let it set in the refrigerator for at least 2 hours.

2.While the blue jelly is setting, prepare the lime jelly according to the package instructions. Add a few drops of green food coloring to enhance the color. Set aside to cool slightly.

3.In a small saucepan, combine the tapioca pearls with 1/2 cup of water and 1/2 cup of sugar. Bring to a boil, then reduce the heat and simmer for 5 minutes until the pearls are translucent. Drain and set aside to cool.

4.In a separate bowl, mix the sweetened condensed milk, heavy cream, and vanilla extract. Add a few drops of blue food coloring to achieve a light blue color. Set aside.

5.Once the blue jelly is set, gently pour the lime jelly over it, creating a layered effect. Return to the refrigerator to set for another 2 hours.

6.In a small bowl, sprinkle the gelatin powder over 1/4 cup of cold water. Let it bloom for 5 minutes, then add 1/4 cup of hot water and stir until dissolved. Add this mixture to the blue cream mixture and stir well.

7.Pour the blue cream mixture over the set lime jelly layer. Refrigerate for another 2 hours until fully set.

8.Once the cake is fully set, gently place the cooked tapioca pearls on top, creating the appearance of floating Boba.

9.Decorate the top of the cake with whipped cream and chocolate chips to resemble the Loch Ness Monster's eyes and humps.

10.Serve chilled and enjoy your Loch Ness Monster Jelly Cake with Floating Boba!