I have a confession to make: I love Jello. I love the colors and the jiggliness. I love that you can make it in layers or you can add fruit to it or you can make it creamy. My love for Jello is definitely a result of being a kid in the 70s. Jello was HUGE in the 70s. So was Cool Whip. They go together. Every potluck and holiday dinner had some sort of weird Jello salad concoction. My mom was famous for her rainbow jello, which was always a feat of Jello engineering. Just last week, my daughter announced: “Jello is my favorite dessert.” Huh? Even though I have this nostalgic love for Jello, I rarely make it. After all, Jello is artificial to the max. And, it’s crazy sweet. Yet, something about Lily’s Jello announcement made me crave Jello, and I couldn’t help but pick up a packet of mango Jello the last time I was at Albertsons. Have you ever had mango Jello? All I can say is: A-AMAZING. It tastes so mango-like, unlike most Jello flavors which just taste red. For a super lunch treat, I made the kiddos some mango Jello yogurt. You make Jello yogurt by whisking in a cup of plain yogurt when you would normally add a cup of cold water. The yogurt cuts the sweetness of the Jello and gives it a wonderful creamy consistency. Yet, it’s Jello, so it’s still kind of wiggly. It seemed like a peanut butter and jello sandwich was the logical thing to serve with mango Jello yogurt, so I made my nut-free version with sunflower seed butter. A handful of grapes and a nice, big date finish off this fun Friday lunch.