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.
Squares of Mexican Mosaic Jello with a white 3-milk background jello, with multi-colored cubes of jello inside it, making it look like a mosaic stained glass cathedral window.
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.
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!
Table of Contents
How to make Gelatina De Mosaico
Make the gelatina & milk layers
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!
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 ☺️
Cathedral Window Gelatin
Free Prep Time: 10minutes minutesChill Time: 3hours hoursTotal Time: 3hours hours 10minutes minutes Servings: 16 servings Calories: 79kcal
5 shallow containers (I used 5×7-inch rectangular containers)
9×13-inch dish or a 10-inch bundt pan (10 to 12-cup capacity)
▢5 (3-ounce) boxes of Jell-O or store brand “gelatin dessert”, assorted colors (see note)
▢5 cups boiling water
▢4 (0.25-ounce) envelopes of Knox gelatin or any clear, unflavored gelatin (see note)
▢2 cups boiling water
▢1 (14-ounce) can condensed milk (approximately 1¼ cups)
▢1 ½ cups heavy cream (see note)
▢¼ cup granulated sugar optional (see note)
US Customary – Metric
Note: Reduce the amount of water by 50% to make firmer jelly cubes.
Dissolve each box of Jell-O with a cup of boiling water in separate shallow containers to make cubes no larger than an inch. Stir until the powder completely dissolves.
Refrigerate for about an hour until solid. Cover them so they don’t pick up other smells.
Once they are solid, cut them into small cubes (about ¾ inch). Set them aside.
Dissolve the contents of 4 clear, unflavored envelopes with 2 cups of boiling water. Keep whisking as you pour the water into the bowl to dissolve the powder and eliminate the need to “bloom” the gelatin.
Add condensed milk and heavy cream. Whisk until well-blended.
If you like a sweeter mixture, add up to ¼ cup of granulated sugar at this point.
Gently arrange the jello cubes in a dish in any pattern you like.
Pour the cream gelatin mixture over the jelly cubes. The mixture shouldn’t be too warm, or it could melt the jelly cubes.
Cover and refrigerate for about 2 hours, or until solid.
Jell-O: You will need 5 (3-ounce) assorted flavors of Jell-O or “gelatin dessert” to make a total of 5 cups. I used grape, berry, orange, lime, and cherry flavors. Agar-agar or gulaman, a plant-based gelatin, is an excellent substitute.
Unflavored gelatin: I used 4 envelopes (0.25-ounce or 2 ½ teaspoons) of Knox gelatin — clear, unflavored granulated gelatin.
Heavy cream: You may also use all-purpose cream, light cream, or half-and-half. Keep in mind that the less fat in it, the softer it will be.
Sugar: As an optional ingredient, you can add up to ¼ cup of granulated sugar to the cream gelatin mixture.
Calories: 79kcalCarbohydrates: 1gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 31mgSodium: 11mgPotassium: 17mgSugar: 1gVitamin A: 328IUVitamin C: 1mgCalcium: 15mgIron: 1mg