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So a few days ago, I got a text from Sara saying that she noticed I had holiday Jello something on the calendar and was wondering if I was FINALLY posting my soon-to-be-world-famous Jello/cottage cheese/shredded carrot concoction. I texted her back that I was. And then I couldn’t stand myself any longer because if there’s one thing I never joke about, it’s cottage cheese and vegetables in my Jello and told her I was planning on doing this.
but you can adapt it for any holiday–red and green for Christmas purists, white and red for Valentine’s Day, green for St. Patrick’s Day, red, white, and blue for the 4th of July, the list goes on and on.
Clear out an entire shelf of your fridge. Take 4 small plastic food storage containers; you can use any shape and you can even mix and match. Spray them with non-stick cooking spray and set aside.
Bring about 5 cups of water (no need to measure right now) to a boil. When it has come to a boil, measure out 1 cup of water. Whisk in 1 package of Jello and stir until it’s dissolved.
Pour it into one of the prepared containers:
and repeat with the remaining flavors of Jello and boiling water.
Place these in the refrigerator (uncovered) for at least 4 hours, but overnight is really preferable.
When the Jello has set up, you’ll need to prepare the white “filling.” Sprinkle 2 packets of unflavored gelatin over 1/2 c. of cold water. In the meantime, bring 1 1/2 c. water to a boil (you could totally do this in the microwave in a large glass measuring cup). When the gelatin has stood for 4-5 minutes, add the boiling water and stir to dissolve.
Add in the can of sweetened condensed milk
and whisk the mixture until the milk is fully incorporated into the water/gelatin mixture. Allow the milk mixture to cool while you prepare the color cubes.
Remove the colored Jello from the fridge and carefully cut it into squares.
When I say “carefully,” I mean to try and not have too many jagged edges, but don’t worry about making the squares perfect. Part of the beauty of this Jello is a little variation!
Lightly spray a 9×13″ pan with non-stick cooking spray. Gently toss the cubes together in the pan.
Some of the blocks will float to the top. You may need to rearrange things a little so you don’t have all of one color in one area of the pan and so the cubes are evenly distributed. Also, poke down some of the floaters so they’re not COMPLETELY protruding from the white mixture.
Place the pan on a completely level surface in the fridge and refrigerate, (uncovered) overnight or at least 8 hours.
When you’re ready to serve, carefully cut these bad boys into squares or rectangles
or you could even use cookie cutters.
Prepare yourself for lots of “oohs” and “aahs“!
Glass Block Holiday Jello
4 3-oz. packages assorted Jello (in coordinating colors)
2 packets unflavored gelatin
1 14-oz. can sweetened condensed milk
Spray 4 small food storage containers (like Tupperware/Gladware/Rubbermaid) with non-stick cooking spray. Set aside.
Bring 5+ cups of water to a boil. Combine 1 c. boiling water with 1 package of Jello, stirring until dissolved. Place the dissolved Jello in one of the prepared containers. Repeat with the remaining packages of Jello. Refrigerate for at least 4 hours, preferable overnight.
When the Jello has set, bring another 1 1/2 c. of water to a boil. While the water is heating, sprinkle 2 packets of unflavored gelatin over 1/2 c. of cold water. Allow to stand for about 4 minutes. When the water is boiling, pour 1 1/2 c. boiling water over the dissolved gelatin and stir to combine. Add the sweetened condensed milk and mix well. Allow to come to room temperature.
Lightly spray a 9×13″ pan with non-stick cooking spray. Carefully cut the colored Jello into cubes and gently toss to combine in the 9×13″ pan. Pour the cooled milk mixture over the colored Jello and, if necessary, rearrange some of the colored Jello to make sure it is evenly distributed and not sticking out of the white mixture too far.
Place the 9×13″ pan in the refrigerator and chill overnight. Cut into squares, rectangles, or various shapes with cookie cutters and serve.
um… am I the only one that thinks they look like soap? Truth be told, I've always wanted to bite into those fancy bars. I think I'm going to like this dessert.
My kids would love this! How simple and what fun!! My 3 year old has discovered the wonders of jello and has been on a jello kick for the past two days so I may have to make some for him today.
For those looking to substitute the sweetened condensed milk, I wonder if maybe coconut milk might be a good. It's sooo yummy!
amazing! These sound easier to make once you explained the process then what I first thought by looking at the first picture.I must try these. My kids will freak out!
oh wow! I think I just found my new holiday desert for gatherings! The kids (and grown ups) are going to love these this year. Thanks so much.
Jenn–Yep, I bet you could totally do that. The good thing about this Jello is that it is naturally stiff, so you don't have to worry quite so much about the massive potential Jello mess–the texture is more like Jello Jigglers.
Lizzie–What if you replaced the sweetened condensed milk with pear juice or white grape juice concentrate? That way, you could still get some flavor without having the s.c. milk.
Jen- that would be fine. Or really, for a classroom party it might be easier to have it cut into small squares on a serving tray all ready to be picked up by little fingers. That is, if there's a way to keep it cold until then. If not, sure, just leave it in the pan.
Lizzie- it's sweetened condensed milk! Does your hubby know that's sooo different (taste wise) than a glass of milk? lol. Sorry, I just can't imagine a life without sweetened condensed milk! Plain gelatin is flavorless so I definitely wouldn't do that. I suppose you could just use regular jello in a fairly light color, but it definitely wouldn't be as pretty. You could also probably substitute a light colored fruit juice, but I can't guarantee the quantities are going to be right for the firmness you need because we've never played around with it.
question – do you have to do the condensed milk? my husband loves jello, but doesnt drink milk…. and if he thinks that there is anything RELATED to milk in it, he won't eat it, lol!!! could you do the unflavored gelatin alone, no condensed milk and make the bars clear? i mean i dont see why you couldnt do it that way, i just wondered if the condensed milk adds some special texture or flavor that can not be done without. thanks!
We are lactose intolerant in my house so dairy milk regardless of its preparation is a no no in my house . I bet you could use coconut milk, or coconut cream. Coconut cream is pretty close to the same consistency as condensed milk and since you use coconut cream to make pina colada Id be willing to be that its plenty sweet enough. Its worth a try…i think maybe ill give it a shot and see what happens.
Lizzie, will your husband eat imitation whipped topping ? In the 50’s and 60’s my mother made “Stained Glass” dessert with Jello cubes mixed with thawed, (previously frozen) whipped topping just before serving. It also was delish!
The topping is carefully folded into the Jello cubes and served with a large spoon.
do you all think if leaving in pan and then cutting as needed would be okay?
I have a 13×9 pan that has a lid and came in an insulated carrier with a hot/cold pack. this way it would stay cold at school during the party?
or do you have any suggestions in how to keep it cold, and not messy for serving purposes at a classroom party?
Thanks for the suggestion! My daughter is out of school until January 4 (darn year-round school!) and this would be a perfect activity to keep her busy. And it's just so darn pretty!