Place 4 glasses inside the cavities of a muffin tin, tilting at an angle where each feels stable but is not straight up and down. You may need to play around with different glasses in your kitchen to find some that work.

Add ¾ cup strawberry banana milk to a small saucepan. Sprinkle 3 teaspoons gelatin evenly over the surface of the milk and let sit 5 minutes to bloom it. Place saucepan over medium heat and warm milk, whisking frequently, until milk is steaming and gelatin has dissolved. Do not let milk boil. Use a fine mesh sieve to strain mixture into a large glass measuring cup, then add ¾ cup cold strawberry banana milk and whisk to combine. Divide strawberry banana mixture evenly between the four tipped glasses. Carefully transfer to the refrigerator and let set for 2-3 hours.

Repeat process with the chocolate milk by letting 3 teaspoons gelatin bloom in ¾ cup chocolate milk, then heating to dissolve the gelatin, straining, and adding the remaining ¾ cup cold chocolate milk. Remove glasses from refrigerator and place upright on counter or small tray. Divide the chocolate mixture evenly into each glass, on top of the cooled strawberry banana gelatin. Place back in refrigerator for another 2-3 hours until totally set up.

Top with whipped cream and fresh fruit to serve.

Contains: Milk