Gelatina de Mosaico

🥄 Ingredients

• 7 cups water, (divided)
• 3 (3-ounce) boxes flavored jello
• 1 ounce unflavored gelatin ((4 envelopes of 0.25 ounces each))
• 1 cup half and half
• 14 ounces sweetened condensed milk
• 12 ounces evaporated milk
• 1 teaspoon vanilla extract
• Nonstick cooking spray

👨‍🍳 Instructions

1. 1

   Make the 3 different flavors of gelatin according to the package instructions, except use 1 cup of boiling water and ½ cup of cold water for each box. Pour each mixture into a separate small-medium rectangular plastic container and refrigerate for a minimum of 4 hours, preferably overnight, to set fully.

2. 2

   Make the milk gelatin. Pour the unflavored gelatin into a small bowl and add 1 cup of cold water. Mix together until dissolved. Let it sit for 10 minutes until it solidifies.

3. 3

   While that is sitting, pour the half-and-half, sweetened condensed milk, evaporated milk, and vanilla extract into a blender. Pulse until fully combined.

4. 4

   Microwave the unflavored gelatin mixture for 30-40 seconds until it turns to liquid again. Pour it into the blender with the milk mixture, and pulse a few more times to combine fully.

5. 5

   Lightly coat the inside of a bundt pan with cooking spray.

6. 6

   Gently remove the 3 flavored gelatins from their molds and onto a large cutting board. Slice them into 1-inch squares.

7. 7

   Assemble the gelatina. Add a little of the milk gelatin into the bundt pan so it covers the bottom, then add a layer of different color gelatin cubes, add more of the milk, mixture, and continue layering until all the gelatins are used.

8. 8

   Refrigerate for at least 4 hours, preferably overnight, to fully set.

9. 9

   Gently loosen the gelatin from the sides of the bundt pan, including the inner tube, using your finger. Place a large plate over the mold and flip it over. Slowly remove the gelatina from the mold and transfer it onto the plate. Slice and serve.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.