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a beautiful Gelatina De Mosaico dessert on top of a cake stand.
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Easy Gelatina De Mosaico (Mosaic Jello)

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.
Course Desserts
Cuisine Mexican
Prep Time 15 minutes
Total Time 8 hours 15 minutes
Servings 10 people
Calories 300kcal
Author Ana Frias

Equipment

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

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.
  • Enjoy! Keep in refrigerator and serve cold. This will last up to 4 days.

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.

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