The white layer uses yogurt. The other layers can be any flavor you like, and as many layers as you like.
Split layers in half if you wish: divide each gelatin mixture in half, and each of the layers will be thinner.
*To speed up cooling and set time, use just a couple tablespoons less than 2 cups of boiling water. Once gelatin is completely dissolved, add a few ice cubes-to total 2 cups, stir gently once they melt. It is important that the jello mixture that is being poured onto the prior layer is cooled down enough that it does not melt the prior layer.
**When pouring the next layer, use a large spoon as a 'buffer'- position the spoon close to the prior layer and pour the jello into it, as it will create a gentle water fall and cushion the blow to the soft jello bellow.
Do not freeze the jello for more than 20 minutes at a time. Freezing will ruin the jello if left too long.