Glass Jello {aka Stained Glass Jello} : Newell Family Kitchen

Glass Jello {aka Stained Glass Jello}

Dec 11, 2013

Category: Holidays Thanksgiving Cooking time: 20 mins Serving: 8-10 people

This is one of our favorite jello salads. It is easy and not super time consuming like the 7 layer jello salad. You still need to plan ahead so the jello has time to set. You can do any and every color that you would like. I did this one for Thanksgiving with yellow and orange, Christmas red and green and Forth of July red and blue. The options are endless. The original recipe makes the squares pretty thin which is great if you are going to make shapes out of them. I usually like to serve it in squares so you can either double it or you can put it in a pan that is smaller then a 9×13″. (This is what I have done in the picture above.)

Ingredients

4 3-oz. packages assorted Jello (in coordinating colors)
2 packets unflavored gelatin
1 14-oz. can sweetened condensed milk

Directions

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.

Recipe from Our Best Bites