• Spray an 8-inch round cake pan with cooking spray. Use a paper towel to wipe off any excess spray. You want the cake pan to be greased, but not overly coated with cooking spray.

Make the rind:

• Pour the condensed milk and 1 cup boiling water into a large bowl. Whisk together until fully combined.
• Pour ½ cup cold water into a separate bowl. Sprinkle the gelatin on top and let sit for 5 minutes. Pour the remaining ½ cup boiling water on top, whisk until the gelatin completely melts, then add to the condensed milk mixture and mix well.
• Divide the mixture in half. Dye one half green with food coloring.
• Pour the green mixture into the cake pan and place it in the fridge for about 30 minutes, until mostly set. It can still be jiggly, but it needs to be set enough to support the weight of the next layer without breaking apart.
• Very gently pour the white mixture on top. You can use a ladle for an extra gentle pour! Return the cake pan to the fridge and chill for about 45 minutes.

Make the watermelon flesh:

• Pour the watermelon lemonade and granulated sugar into a small pot. Mix until the sugar has dissolved.
• Sprinkle the gelatin on top and let sit for 5 minutes. Set the pot to low heat and mix until the gelatin has fully dissolved. If desired, add a couple drops of pink food coloring.
• Very gently pour the pink jelly into the cake pan. I recommend using a ladle for this step!
• Place the cake pan in the fridge until the jelly is about 50% set, about 20-30 minutes. Sprinkle the chocolate chips on top and gently press them into the jelly, so that they stick. Return the cake pan to the fridge and chill until the jelly is fully set, about 4 hours. You can also leave this overnight – that’s what I did!

To serve:

• To unmold the jelly, run a very warm dishcloth around the sides and bottom of the cake pan. You can also use a crème brulee torch to (carefully!) warm the sides of the pan.
• Run a very sharp knife along the inside walls of the cake pan to loosen the jelly from the edges.
• Place a plate or cutting board on top of the cake pan, then invert the pan, so that the cake pan is sitting upside down on the cutting board. Very gently unmold the jelly. Place your desired serving platter on top of the jelly, then invert again, so that the rind is on the platter and the pink jelly is on top.
• Slice with a sharp knife and enjoy!