Despite the name Mosaic Jello Cake, it is pretty easy to put together. To me this dessert evokes images of 1960’s neighborhood block parties, or perhaps Cinco de Mayo festivals. I just love the unexpected mix of colors and shapes. The more colorful the better, but feel free to use whatever jello colors you like.
Ingredients:
- 5 (or however many you like) different colors of fruit jellos
- 2 envelopes unflavored gelatin
- 1 can sweetened condensed milk
- 1 can evaporated milk
- Boiling water (5 cups total, one cup for each flavor)
Instructions:
- Add 1 cup boiling water to each 5 flavor fruit jello mix in separate bowls.
- Stir at least 2 minutes until completely dissolved. Pour each flavor gelatin into separate small shallow food storage containers. Refrigerate for at least 2 hours or until firm. Tip: Ignore the instructions on the box of Jello; they say to use 2 cups of water. Using only 1 cup of water helps the Jello stay more firm so it can be cut into blocks.
- Hydrate the 2 envelopes of unflavored gelatin in 5 tbs of cold water, leave it until absorbs the liquid. Melt the gelatin either in a hot water bath or in a microwave (for about 10 seconds). Stir with a spoon until the gelatin dissolves completely.
- Whisk the sweetened condensed milk, evaporated milk and the melted unflavored gelatin. Set aside until step 6.
- Cut all the cooled flavored jello into cubes and pour gently in the cake pan or serving dish. You may want to put all the jello cubes into a larger bowl first and toss gently to mix the colors around before transferring to the cake pan.
- Pour the milk mixture evenly over the cubed jello.
- Refrigerate for at least 2 hours or until firm.
- Enjoy!
