Creamy Mosaic Jello Dessert – It’s So Pretty!

Sure, this recipe takes a little bit of work to get put together, but it’s so very worth it in the end. The visual appeal of this dish alone makes it worth all the effort. My kids will often ask for this instead of cake for their birthdays now which is fine with me. It’s a lot healthier than that sugary stuff anyway. It’s awesome to show up with one of these to summer BBQs too because not many people have seen Jello done this way. Just make sure there is plenty of room in the fridge because you don’t want it melting away before dinner is served.


After you make this once, be prepared to make it all the time. People are going to be asking for this by name.



4 box (3 oz. each) Jello in 4 different colors- like cherry- orange-lime-and blueberry
14 oz can sweetened condensed milk not evaporated milk
3 pkg knox unflavored gelatin
5 1/2 c boiling water
1/2 c cold water
Using 4 jello colors of your choice or those listed here. Dissolve each jello flavor or color in 4 different bowls and add 1 cup of boiling water to each bowl. Mix and stir each until dissolved.
Pour jello into 4 different 8-inch square pans and chill at least 3 hours, until firm. (I chill overnight)
After chilling and firm, cut each flavor into small squares and scatter pieces in a lightly oiled Bundt pan with canola oil and then wipe out 99% of it. Set aside.
In a separate bowl, sprinkle the 3 unflavored gelatin packets(Knox) into 1/2 cup of the cold water. After the gelatin puffs up(blooms), add the 1 1/2 remaining boiling water and stir until the unflavored gelatin(Knox) dissolves.
Add the can of condensed milk to the unflavored gelatin mixture. Stir and cool(not set). Pour cooled milk mixture over the jello in the Bundt pan and chill overnight. Unmold by dipping the pan very briefly in warm water then invert onto a serving plate. Beautiful!!


Quick Tip: Serve with whipped cream.

Thank you, Kraft Recipes for this great photo.