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Mosaic Jello Bundt
Ingredients
- 4 Packages Of Jello Gelatin ( Red, Blue, Green, Yellow or your choice of colors. Should be 3 ounces each. )
- 4 Cups Hot Water
- 2 Cups Cold Drinking Water
- No Stick Cooking Oil Spray
Mix Together:
- 1 Box Of Unflavored Knox Gelatine ( 1 ounce. Inside the box should be 4 gelatine envelopes but you will only need to use 3 of the envelopes ) )
- 1/2 Cup Room Temperature Water
- 1/2 Cup Boiling Water
Stir together:
- 1 Can Carnation Evaporated Milk ( 12 fl oz )
- 1 Can of Nestle Table Cream ( Media Crema 7.6 fl oz )
- 1 Can of Nestle Sweetened Condensed Milk ( 14 fl oz )
- 1 1/2 Teaspoons Pure Vanilla Extract
Supplies Needed:
- 1 Non-Stick Bundt Cake Pan
- 4 Rectangular Plastic Food Containers ( 30 fl oz each )
- 1 Large Mixing Bowl For Diced Up Jello
- 1 Mixing Bowl To Make The Milk Mixture
- 1 Whisk
Instructions
- In a sauce pan, bring 4 cups of water to a boil. Set aside momentarily.
- Pour the packages of jello gelatin into 4 separate bowls.
- Then divide the boiling water evenly among the four bowls of jello gelatin. Each bowl should get 1 cup of boiling water. Stir to dissolve the jello gelatin.
- Pour 1/2 a cup of cold drinking water into each bowl and give it a quick stir.
- Spray the insides of the rectangular plastic food containers with the no-stick cooking spray. The pour the jello gelatin into the containers.
- Cover with the lids.
- Place in the refrigerator overnight or 6 hours minimum until firm.
- Cut the jello into squares .
- Then dump all four color of jello into a large bowl and gently mix up the colors. Set aside.
- Pour 1/2 a cup of room temperature water into a bowl. Sprinkle 3 packets of the gelatin over the water. Do not mix yet. Let it stand for 1 minute to allow the gelatin to expand then you can stir it.
- Pour 1/2 a cup of boiling water into the bowl. Stir until the unflavored gelatin is dissolved. Should there be any clumps just scoop them out with a spoon and discard the clumps. Then set the gelatin aside.
- Start on the milk mixture. First pour the evaporated milk into a mixing bowl.
- Add the table cream.
- Add the sweetened condensed milk.
- Add the vanilla extract .
- Then whisk .
- Finally, add in the unflavored gelatine and whisk to combine . Let the mixture cool for about 10 minutes before pouring over the diced jello otherwise the jello's color may bleed.
- Give the bundt pan a quick spray of cooking oil.
- In the meantime fill the bottom of the bundt cake mold halfway with some of the diced jello.
- Once the gelatine has cooled pour just enough to cover the jello in the bundt cake mold.
- Fill with more jello and pour the rest of the milk mixture into the mold. Please note that you may not need to use all of the jello as there may be some extra jello left over. Do not dump all of the jello into the pan at once. Add one layer of jello at a time to ensure that there is enough of the milk mixture to cover everything.
- Cover with aluminum foil and place in the refrigerator for 8 hours or until firm.
- When you are ready to unmold the jello cake, gently press down along the edge of the jello cake to release the sides from the mold.
- Place a large plate over the mold.
- Then invert the jello onto a serving plate.
- Lift the mold. If the jello cake does not slide down from the mold, shake the mold until the jello cake is loose. When you hear a plopping sound then the jello cake has released itself from the mold .
- Slice and enjoy !
Notes
Brands used in this recipe :
