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

Chill Time 8

Total Time 8 15

Servings

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

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 9x13 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