Mosaic Jell-O

ROLL UP YOUR SLEEVES | GF, NF 

Start this recipe 2 days ahead.

What started as a Jell-O ad in the 1950s has evolved into the Mexican masterpiece gelatina de mosaico, a more gorgeous way of saying mosaic gelatin. It’s an easy preparation of multicolored squares of cut-up Jell-O get mixed into a beautiful, milky-white cloak of gelatin, so they’re suspended like a mosaic or stained glass. My friend Vivian Bond is a Jell-O fanatic, and I’ll never forget her eyes popping out of her head when I brought over this dessert-as-sculpture showpiece. If Jell-O is a perfect summer dessert (and it is, please don’t argue with me), then this is the perfect way to present it.

INGREDIENTS

Makes 1 Bundt, enough for 10 people

• 3 (3-ounce) boxes Jell-O, in different flavors and colors

  What Can I Bring Casey Elsass

• 7 packets unflavored gelatin (see Party Tricks)

• Nonstick cooking spray

• ½ cup cold water

• 1 (12-ounce) can evaporated milk

• Whole milk

• 1 (14-ounce) can sweetened condensed milk

• 1 tablespoon pure vanilla extract

DIRECTIONS 

Arrange your Jell-O flavors from lightest to darkest color. (This way you can do one batch right after the other without having to stop and wash your bowl.) Starting with the lightest, pour the powder into a medium bowl. Add 1 packet of unflavored gelatin and whisk until they’re combined. Boil water, then measure out 1 cup and pour it into the bowl. Whisk until the powder is completely dissolved, then whisk in 1 cup very cold water. Pour the mixture into a quart container, cover, and refrigerate overnight so the Jell-O is completely set. Repeat with the other two boxes of Jell-O along with two more packets of unflavored gelatin. 

The next day, run a paring knife lengthwise and crosswise in each container to cut the Jell-O into squares, then around the perimeter for an easier release. Use the knife to coax the Jell-O out and into a large bowl. It’s totally fine if there are a few small bits, it’ll just add to the mosaic effect. Take a moment here to very thoroughly coat a 10-inch Bundt pan (see Party Tricks) with nonstick spray, then flip it upside down in the sink so the spray evenly spreads without pooling in the bottom. 

Pour ½ cup cold water into a medium saucepan. Pour the remaining four packets unflavored gelatin into the saucepan and whisk a couple times to mix. Set a timer for 5 minutes, or until the gelatin has hydrated into a solid mass. Pour in the evaporated milk. Fill the empty can halfway with whole milk (that’s ¾ cup, to be precise) and pour that in, too. Set the saucepan over low heat. At first nothing will happen, but after about 1 minute you should be able to start slowly whisking as the gelatin melts into the milk. Keep whisking for about 2 more minutes, until you have a completely smooth milk mixture. Remove from the stove and whisk in the condensed milk and vanilla. Let the mixture cool completely, about 15 minutes, then whisk again. 

Flip the Bundt right-side up. Scatter a layer of Jell-O cubes along the bottom of the pan, mixing up the colors as you go, then ladle in the milk mixture until it’s almost covered. Keep alternating Jell-O and milk, but take it slow because each layer of Jell-O is going to displace the milk and make it rise farther up the pan. Fill almost to the top, leaving about ½ inch of space. Cover the pan tightly with aluminum foil and carefully slide it into the refrigerator. Let it set overnight again. 

To make sure the mold releases easily, fill a large bowl with warm water and slowly dip the Bundt in so the water comes about halfway up the sides. Hold it there for 2 or 3 seconds, then pat the outside of the Bundt dry, especially inside the center tube. Put the Bundt in one hand and set the serving plate on top, making sure it’s centered. Put your other hand on top of the plate and quickly flip. If the mold doesn’t drop onto the plate (It will! But just in case!), don’t panic. Lightly tap the plate on the counter. If that fails (It won’t! But just in case!), flip it back over, and take another dip in the water. Serve with a pie server or knife so everyone can cut their own slice. 

PARTY TRICKS

• Look for the 1-ounce box of Knox unflavored gelatin next to the Jell-O. Each one has four packets in it, so get two boxes.

• This recipe will work great with a small Bundt; just stop when it’s full. It could also be done in a large bowl and presented as one big round.

• Cover any leftover Jell-O with plastic wrap and refrigerate for up to 1 week.

Recipe reprinted from What Can I Bring?: Recipes to Help You Live Your Guest Life - A Cookbook by Casey Elsass© 2025. Published by Union Square & Co. Photographs © Gentl and Hyers.

When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!