Mosaic Jello

Mosaic Jello is a fun, colorful, and pretty multi-colored gelatin dessert that resembles a cathedral window.

Cubes of different colored jello are mixed in with a white 3-milk gelatin, which makes the white background for the dessert.

This classic Mexican dessert is perfect for many special occasions, such as Christmas, children’s birthday parties, or anytime.

Next time you want an easy, light, unique dessert, make this Stained Glass Gelatin. It will become one of your favorite Dessert Recipes.

Like many holiday desserts, such as Christmas Shortbread Thumbprint Cookies, it’s a fun dessert with bright colors that the whole family will love.

Mosaic Gelatin is often made in a bundt pan. However, I wanted it to be more like a single-layer cake. So, I made it in a regular cake pan.

With the blog name Flavor Mosaic, it is probably about time that I make a Mosaic dessert recipe! 

Why I Love Mexican Mosaic Jello

• Pretty Dessert – This Bright and Colorful Dessert is pretty to look at even before eating it.
• Many Names – This traditional Mexican Jello has many names, including Mosaic Jello, Broken Glass Jello, Cathedral Window Jello, and Stained Glass Jello because it looks like stained glass windows in a church.
• Sweet Dessert – Even though this gelatin dessert looks too pretty to eat, don’t let that stop you. It has a deliciously sweet flavor, including the flavors of all the different types of gelatin used in the recipe.

What You’ll Need

Equipment

The affiliate links below will allow you to see the product on Amazon.com. If you purchase one of the items, I will receive a very small commission on the product, which does not increase the price.

• Large Bowl or Large Mixing Bowl
• Small rectangular pans or bowls
• 9×13 pan or Bundt Pan

Ingredients

Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable full recipe card, which includes all the ingredients and the specific amounts of each one.

• Water – You’ll need 6 cups of water to make the gelatin.
• Different Jello Flavors – You’ll need at least four different flavors of gelatin. You can use any flavors you like. I used orange, berry blue, then cherry, raspberry, or strawberry for a red color and lime jello for a green color.  
• Unflavored Gelatin – You’ll need four envelopes of plain unflavored gelatin. This will be combined with the condensed milk, evaporated milk, and media crema to make the 3-milk gelatin, which will be the background for the mosaic jello.
• Sweetened Condensed Milk
• Evaporated Milk
• Media Crema – If you don’t have this canned table cream, then use heavy cream.
• Vanilla Extract I used Mexican Vanilla but you can use pure vanilla extract that you have on hand.

How To Make Mosaic Jello

1. Heat 6 cups of water. Pour 1 ½ cups of water into four separate bowls, then stir in different flavors and different flavored jello colors into each bowl. (1 flavor per bowl.)
2. Pour the jello into small square containers and refrigerate until well set, at least an hour.
3. Cut the jello into ½ inch cubes.
4. Pour the remaining half cup of room temperature water into a bowl and sprinkle with the four envelopes of unflavored gelatin.
5. Let it sit for 5 minutes, then microwave for 30 seconds and stir until there are no clumps. Continue to heat for another 15 to 20 seconds until totally melted.
6. Combine the two kinds of milk and vanilla extract, pour the unflavored gelatin mixture into the milk mixture, and stir.
7. Pour a little of the milk jello into your mold or 9×13 inch pan. Spread out the multi-flavored jello cubes, then pour the remaining milk jello over the jello.
8. Refrigerate for up to 4 hours.

Recipe Tips

• Make sure you bloom the gelatin. Pour the unflavored gelatin over the water and let it sit for 5 minutes. Then heat in the microwave till melted. Don’t worry if your containers are not all the same. You will be cutting the jello into small ½ inch cubes.
• Don’t cut the jello into smaller cubes. They won’t show the beautiful mosaic appearance if they are too small.
• To unmold the jello, dip the bottom of the mold in warm water. This will loosen the jello; then, you can flip it upside down on a serving platter.

FAQs

More Recipes

• Tres Leches Cupcakes
• Strawberry Pavlova
• Strawberry Cheesecake Salad
• Sopapilla Cheesecake Bars
• Grandma’s Rice Pudding

Recipe

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5 from 1 vote

Mosaic Jello

Mexican Mosaic Jello is a fun, colorful, and pretty multi-colored gelatin dessert that resembles a cathedral window. Cubes of different colored jello are mixed in with a white tres leches (3-milk) gelatin, which makes the white background for the dessert.

Course Dessert

Cuisine American

Keyword Broken Glass Jello, Cathedral Gelatin, Mosaic Jello, Stained Glass Jello

Prep Time 15 minutes minutes

Chill Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 10

Calories 313kcal

Author Michele @ Flavor Mosaic

Ingredients

• 6 1/2 cups water divided
• 3-4 (3-oz boxes each) different jello flavors
• 1 box Unflavored gelatin (4 envelopes)
• 1 (14-ounce can) sweetened condensed milk
• 1 (12-ounce can) evaporated milk
• 1 (7.6-ounce can) media crema
• 1 tablespoon vanilla

Cook ModePrevent your screen from going dark

Instructions 

• Heat 6 cups of water. Pour 1 ½ cups of water into four separate bowls, then stir in a flavored jello into each separate bowl.
  6 1/2 cups water, 3-4 (3-oz boxes each) different jello flavors
• Pour the jello into small square containers and refrigerate until well set at least an hour.
• Cut the jello into ½ inch cubes.
• Pour the remaining half cup room temperature water into a bowl and sprinkle with the four envelopes of unflavored gelatin. Let it sit for 5 minutes, then microwave for 30 seconds and stir until there are no clumps. Continue to heat for another 15 to 20 seconds until totally melted.
  1 box Unflavored gelatin
• Combine the milks and vanilla and pour the gelatin into the milk and stir.
  1 (14-ounce can) sweetened condensed milk, 1 (12-ounce can) evaporated milk, 1 (7.6-ounce can) media crema, 1 tablespoon vanilla
• Pour a little of the milk mixture into your mold or 9×13 inch pan. Spread out the jello, then pour the remaining milk mixture over the jello.
• Refrigerate for up to 4 hours.

Notes

Tips:

• • Make sure you bloom the gelatin. Pour the unflavored gelatin over the water and let it sit for 5 minutes. Then heat in the microwave till melted. Don’t worry if your containers are not all the same. You will be cutting the jello into small ½ inch cubes.

• • Don’t cut the jello into smaller cubes. They won’t show the beautiful mosaic appearance if they are too small.

• • To unmold the jello, dip the bottom of the mold in warm water. This will loosen the jello; then, you can flip it upside down on a serving platter
  • Storage. Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 313kcal | Carbohydrates: 46g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 190mg | Potassium: 176mg | Sugar: 44g | Vitamin A: 426IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 0.2mg