Gently pour the champagne into a mixing bowl.

Measure out 1/2 cup of boiling water in a separate bowl then add 1 gelatin packet to the water, gently stirring.

Once combined, pour the water/gelatin mixture into the champagne and gently stir.

Divide the champagne jello into glasses. If you want the jello to set at an angle, place the glasses in a muffin or mini muffin pan at an angle to set in the refrigerator.

Once the champagne jello has set, begin to prepare the creamy layer.

In a mixing bowl, combine the sweetened condensed milk and 1 cup of boiling water. Stir to combine.

In a separate bowl, combine the 1/2 cup cold water and 1 gelatin packet. Stir to mix. Allow the gelatin mixture to set for 2-3 minutes.

Pour the gelatin mixture into the sweetened condensed milk mixture and stir to combine.

Divide the creamy layer into the glasses. If you want the jello to set at an angle, place the glasses in a muffin or mini muffin pan at an angle to set in the refrigerator.

Repeat the instructions for the champagne layer to add the final layer to the cups.

To get the gold sprinkles to stick to the rim of the glass you just need a little corn syrup. Place a small amount of corn syrup in a shallow bowl, turn the glass upside down and dip the edge of the glass into the corn syrup.

Then turn the glass upside down into a shallow bowl of sprinkles and the sprinkles will stick! Add the glittery rim after all the jello layers are set.

Serve the jello or refrigerate until ready to serve.