Easy Gelatina De Mosaico is a classic Mexican dessert that’s perfect for spring and summer holidays, parties and potlucks.  You’ll love this creamy and refreshing treat!

a beautiful Gelatina De Mosaico dessert on top of a cake stand.
Gelatina De Mosaico is a popular Mexican dessert found in latin stores and easily made at home!

I’m not usually a fan of plain jello. But THIS, I’m all over! So many types of jello in one – regular jello in different flavors mixed with a creamy jello mixture made into a beautiful bundt mold. YES!

It’s very popular for celebrations like birthday parties, holidays and weekend reunions as it’s a crowd pleaser treat. It’s so popular that you can also find this Mexican dessert already prepared in cups at latin stores.

The combination of 3 milks (evaporated, condensed & regular milk or media crema) in Mexican desserts is super popular! There is something about it that we just LOVE! Just take a look at Arroz Con Leche, Pastel De Tres Leches, Christmas Fruit Salad, Ensalada de Manzana and the famous drink Horchata.

This dessert is super fun to make, it tastes delicious and looks so pretty! Let me show you how easy it is to make this Gelatina De Mosaico at home ☺️

*** Make sure to read the entire blog post. Every step matters since I provide helpful tips along the way!

A gelatina de mosaico dessert with a slice cut out and placed on a small plate.
Gelatina De Mosaico is a classic Mexican dessert.

Ingredients

The beauty of this recipe, is that you have complete creative control on how you want your jello dessert to look. Use as many jello colors as you want!

  • 3 to 4 different flavor jello boxes. 3 oz each box.
  • Unflavored Gelatin (In Spanish is called Grenatina)
  • 1 can condensed milk
  • 1 can evaporated milk
  • 1 can media crema or regular milk
  • vanilla extract
Ingredients: condensed & evaporated milk, vanilla, two boxes of flavored jello and envelopes for plain gelatine

How to make Gelatina De Mosaico

Spraying oil over the bread pan mold
  1. Make the different jello flavors according to the instructions on the box. Do this the night before so the jello has time to solidify.

Important! Spray the mold with oil before pouring your mix into it. This helps the jello come out easily. If you don’t have oil spray, you can use regular canola or vegetable oil and spread it lightly with a napkin making sure that there are no lumps of oil left in the mold. Use canola spray since it doesn’t have flavor.

green jello in squares in a bread pan being removed with a spatula
  1. Once the jello is very solid, cut it into squares with a knife and lift from mold using a spatula or a flat spoon. Carefully & gently mix all of the jello flavors in a large bowl.
A bowl with mixed color jellos cut into squares

Carefully & gently mix all of the jello flavors in a large bowl.

Pouring plan gelatine in a measuring cup with water
  1. Now make the gelatine: add the 4 envelopes (7 oz each so 28 oz total) in a 1/2 cup of cold water. Mix well with a fork. Let it rest for at least 5 minutes or until it’s solidified.
Plain gelatine mixture in a measuring cup

Let it rest for at least 5 minutes or until it’s solidified.

Mixing canned milks in a large bowl
  1. In a separate medium to large bowl, add the evaporated milk, the condensed milk and the media crema (or regular milk) and 1 tablespoon of vanilla extract. Mix with a whisk until incorporated well.
  2. Microwave the gelatine for 40 to 45 seconds to soften up then add to the milk mixture. Whisk to incorporate well.

Make the gelatina & milk layers

A bundt cake mold with jello squares and a milk mixture
  1. Coat a 12-cup bundt cake mold (or your preferred mold) with cooking spray. Start adding a layer of jello and a layer of milk.
A bundt cake mold with jello squares and a milk mixture

Repeat the layers until you finish all ingredients.

A bundt cake mold with jello squares and a milk mixture
  1. Cover with aluminum foil and refrigerate for at least 4 hours.
  2. To successfully invert the bundt jello onto a plate, start by placing the plate upside down on top of the Jello mold. Hold the plate and mold securely together and flip them over simultaneously. Gently tap the bottom and sides of the mold to loosen the Jello. Carefully lift the mold, and the Jello should release onto the plate.
  3. If the Jello doesn’t release easily, try dipping the bottom of the mold in warm water for a few seconds to help loosen it. Be cautious not to let water get onto the Jello. Once inverted, your jello should sit beautifully on the plate, ready to be served.

How To Store

To store Jello effectively, cover it with plastic wrap or aluminum foil before placing it in the refrigerator. Ensure the covering is airtight to prevent absorption of unwanted odors. If you’ve sliced the Jello into portions, store them in a sealed container. Consume within a week for optimal freshness.

Always store Jello in the refrigerator to maintain its texture and taste.

a beautiful Gelatina De Mosaico dessert on top of a cake stand.

FAQ

How long does Jello take to set?

Place the jello in the refrigerator covered for a minimum of 4 hours. Preferably overnight.

Love this recipe! I do have a question. Can you substitute coconut milk for evaporated milk for a coconut flavor?

Yes, you can! The coconut flavor will add another layer of goodness! ?

Do you have any tips to take it out of the mold easier ?

To make sure the jello comes out of the mold easy, spray the mold with cooking spray prior to putting the jello mixture in it. If the jello still has trouble coming out of the pan, place the mold in hot water making sure not to let any water get into the jello.

Leave there for about a minute and try un-molding it again. After enough time in the hot water, it should slip right out!

a beautiful Gelatina De Mosaico dessert on top of a cake stand.

Thank you for stopping by!

I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana

Print Recipe:

a beautiful Gelatina De Mosaico dessert on top of a cake stand.

Easy Gelatina De Mosaico (Mosaic Jello)

Servings 10 people
Ana Frias
4.87 from 52 votes
Prep Time 15 minutes
Total Time 8 hours 15 minutes
This decadent Gelatina De Mosaico will satisfy all your creamy jello cravings with its sweet flavor and silky smooth texture. This simple, Mexican jello might be made with simple ingredients, but it’s an impressive dessert to serve your guests. Top it with your favorite whipped cream and serve with fresh fruit as an option.

Equipment

  • 12-cup bundt cake mold (or your preferred mold or individual cups)
10 people

Ingredients  

  • 3 to 4 3 oz each box different flavors jello boxes.
  • 28 grams Unflavored Gelatin (1 box of 4 envelopes)
  • 1 12 to 14 oz can condensed milk
  • 1 12 oz can evaporated milk
  • 1 7.6 oz can media crema or 8 oz regular milk
  • 1 Tbsp vanilla extract
  • canola spray oil to use on molds

Instructions 

  • Make the different jello flavors according to the instructions on the box. Do this the night before so the jello has time to solidify. (see important note below #1)
  • Once the jello is very solid, cut it into squares with a knife and lift from mold using a spatula or a flat spoon. Carefully & gently mix all of the jello flavors in a large bowl.
  • To make the Gelatine (Grenatina), add the 4 envelopes (7 grams each so 28 grams total) in a ½ cup of cold water. Mix well with a fork. Let it rest for at least 5 minutes or until it's solidified.
  • In a separate medium to large bowl, add the evaporated milk, the condensed milk and the media crema (or regular milk) and 1 tablespoon of vanilla extract. Mix with a whisk until incorporated well.
  • Microwave the gelatine for 40 to 45 seconds to soften up then add to the milk mixture. Whisk to incorporate well.
  • Coat a 12-cup bundt cake mold (or your preferred mold) with cooking spray. Start adding a layer of jello and a layer of milk. Repeat until you finish all ingredients. See #2 note below
  • Cover with aluminum foil and refrigerate for at least 4 hours.
  • To successfully invert the bundt jello onto a plate, start by placing the plate upside down on top of the Jello mold. Hold the plate and mold securely together and flip them over simultaneously. Gently tap the bottom and sides of the mold to loosen the Jello. Carefully lift the mold, and the Jello should release onto the plate.
  • If the Jello doesn't release easily, try dipping the bottom of the mold in warm water for a few seconds to help loosen it. Be cautious not to let water get onto the Jello. Once inverted, your jello should sit beautifully on the plate, ready to be served.
  • Enjoy! Keep in refrigerator and serve cold. This will last up to 4 days.

Muy Delish Notes:

#1 Spray the mold with oil before pouring your mix into it. This helps the jello come out easily. If you don’t have oil spray, you can use regular canola or vegetable oil and spread it lightly with a napkin making sure that there are no lumps of oil left in the mold. Use canola spray since it doesn’t have flavor.
#2 I don’t recommend you add all of the jello first then top it with the milks since that will make the jello squares rise to the top or it will look very uneven. It just won’t look good when we flip the mold onto a plate.

Add Your Own Private Notes

Whenever you come back to this recipe, you’ll be able to see your notes.

Nutrition

Serving: 1large slice | Calories: 300kcal | Carbohydrates: 39g | Protein: 14g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 6mg | Sodium: 60mg | Potassium: 56mg | Fiber: 1g | Sugar: 30g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

**This post was originally published on May 2021. It has been updated to be more helpful.

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Recipe Rating




45 Comments

  1. 5 stars
    This is a tried and true recipe and I’ve made it a handful of times. My family loves it. The only changes I make is that when preparing the flavored jellos, I use 1 cup hot water and 1/2 cup cold water (instead of 1 cup hot and 1 cup cold per the package directions) which yields a slightly firmer jello that’s easier to work with. I sometimes also add a little almond extract in addition to the vanilla extract because my family loves anything almond flavored.

  2. 5 stars
    Oh this jello is SO pretty! I love the holiday color scheme. I am convinced my kids are going to really like this for the holidays!

  3. 5 stars
    What an impressive dessert. I really love it, and must give this recipe a try. It’s perfect for the holidays too, if I use festive green and red jello.

  4. Hello I made this and it was so easy and very delicious. I wonder if there is a way to make this with alcohol for an adult Christmas party and what would the proportions be?

  5. 5 stars
    Mexican jello with the magical trio of milks? Count me in! Your enthusiasm for these delightful desserts is contagious. Excited to try making Gelatina De Mosaico at home – thanks for making it sound so fun and delicious!

  6. 3 stars
    I made this and the cream part set up so violently quick I had zero time to work with it had to pour it over the jello all at once. I tapped the bundt to remove air and stuck a knife it to allow the cream to get underneath. The look was perfection and it was ready in like an hour. For some reason, the cream was hard and not smooth. The jello was too soft. Next time I’ll make with 3 packets of knox gelatin, and reduce the water in my jello to allow a firmer texture. Taste wise, I loved it. The cream was not too sweet just perfect. I will say that I don’t like the lime jello in there and the berry flavors even orange were really the best with the cream. I ate some, and although it had a good taste the rubber texture didn’t make it presentable. Not sure what happened because I followed the recipe exactly. Will try again!

  7. 5 stars
    A well thought out recipe that was easy to follow and perfect on the first try. It is way better than anything I’ve ever had here. So creamy and decadent, I almost forgot it was gelatina. Took some to a friend and she said I could sell it. For now I’m gonna enjoy over and over. Thanks!!

      1. Can you please confirm if it’s 4oz total of unflavored Jello or a total of 1oz.
        I really don’t want to mess the recipe up .
        Thank you

  8. Do you think this recipe will still work with only 3 packets of gelatine of 1oz and if you use 4oz of cream cheese mixed into the milk?

    1. I think that will still work but you may get a little less? I haven’t tried it yet but I do think it will still mold and firm up well. Please try and let me know! Oh and the cream cheese addition sounds delicious!

  9. I think You need to edit the recipe because there’s no way it’s supposed to be a box of 4 – 1 oz packets of gelatin, they don’t even sell it like that. They sell them in 1/4 oz packets and in a box of 4 or 32, You can find 1 oz packets but they’re one to a box and I made the recipe with a box of 4 1/4 oz packets (1 oz total) and it turned out fantastic! Also btw I didn’t have vanilla so I used a few tablespoons of caramel syrup and omg ? it was absolutely amazing!!! If you like caramel then You have to try it!! Thanks for the amazing recipe!! It turned out great!

    1. Hi Amberlei, thanks so much for your comment and I’m thrilled you liked the recipe!

      Regarding the gelatin, they do sell a box of 4 (1oz) packets. I bought my at my grocery store but you can even find them at target like the one on this link.

      Thanks so much for your review!

      1. I am so confused on the unflavored gelatin mix. Your link takes me to what she’s saying- One box of 4 packets of .25 oz that equals 1 total oz.. To get 4 oz total you need 4 boxes! I tried mixing 4 total oz with 1/2 cup water and there is no way, the mix is way too dry. I’m going to try again using only 1 box.

  10. Yes you are correct! That much gelatin is way too much, I think she meant a 1 oz box of 4 packets which like You said is 1/4oz! I made this recipe with that amount and it worked great! If I had used 4oz of gelatin the milks would’ve set before I could poor it in the mold lol

    1. 4 stars
      Even the link you provided is 4 .25oz packets with a total NET WEIGHT of 1oz (net meaning everything inside)
      I own a commercial catering company – please change your recipe to reflect the correct amount. My dessert was ruined from using 4oz of gelatin and my daughter is so upset she spent so much time on it.

  11. 5 stars
    Very Delicious for an EZ to make dessert. I will be making this flavorful, colorful dessert very often.. Thank.You!

  12. 5 stars
    This was so fun to make and tastes delicious! Will be fun to make with different color combinations for different events and holidays.

    1. I’m so happy to hear that you loved making this Gelatina Kim! You can definitely make the colors according to the holidays. What a great idea!

  13. 5 stars
    This is just SUCH a pretty dessert – I can imagine it being the star of the show at a summer lunch party. Delicious!

  14. 5 stars
    Making this Mexican jello was easier than I thought! The family loved the creamy and fresh flavor. Thanks for the recipe!