Mexican Mosaic Bundt Jello Easy Steps for Christmas Gelatina de Mosaico

condensed milk

🥗Healthier: coconut milk

💰Cheaper: milk + sugar

Coconut milk offers a dairy-free option with a similar creamy texture.

evaporated milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and suitable for lactose intolerance.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness and can be more affordable.

fruit cocktail

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit enhances flavor while canned fruit is often more economical.

Add 4 cups of boiling water to a bowl and mix in the lime Jello until completely dissolved.

Transfer the lime Jello mixture into a baking dish and set aside to cool.

Repeat the process for the strawberry Jello using another 4 cups of boiling water.

Let both Jello mixtures cool for at least 2 hours or overnight.

In a mixing bowl, combine 2 cans of evaporated milk and 1 can of sweetened condensed milk, mixing until well combined.

Dissolve 4 packets of unflavored Jello into 1 cup of water each, adding one by one and mixing.

Microwave the dissolved unflavored Jello for 15 seconds to ensure it is fully dissolved.

Add the dissolved unflavored Jello to the milk mixture and mix well.

Cut the firm Jello into squares and transfer them into a bowl, mixing the red and green Jello together.

Grease a Bundt mold well to prevent sticking.

Layer the mixed Jello into the mold and pour the creamy Jello mixture over it, ensuring the Jello is well covered.

Refrigerate for at least 2 hours or overnight for best results.

After chilling, gently remove the Jello from the edges of the mold before flipping it out onto a serving platter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens