Creamy JELL-O Mosaic Dessert Recipe

Name: Creamy JELL-O Mosaic Dessert
Prep time: 25 min
Total time: 4 h 25 min
Yield: 24 servings, 1 piece (120 g) each
Ingredients: 4 cups boiling water; 1 pkg. (85 g) Jell-O Cherry Jelly Powder; 1 pkg. (85 g) Jell-O Orange Jelly Powder; 1 pkg. (85 g) Jell-O Lime Jelly Powder; 1 pkg. (85 g) Jell-O Grape Jelly Powder; 6 env. (7 g each) unflavoured gelatine; 4-1/2 cups milk, divided; 2 cups sugar; 1-1/2 cups sour cream; 4-1/2 tsp. vanilla

Ingredients

4 cups boiling water
1 pkg. (85 g) Jell-O Cherry Jelly Powder
1 pkg. (85 g) Jell-O Orange Jelly Powder
1 pkg. (85 g) Jell-O Lime Jelly Powder
1 pkg. (85 g) Jell-O Grape Jelly Powder
6 env. (7 g each) unflavoured gelatine
4-1/2 cups milk, divided
2 cups sugar
1-1/2 cups sour cream
4-1/2 tsp. vanilla

PREP TIME 25m	TOTAL TIME 4h25m
YIELD 24 servings, 1 piece (120 g) each

Instructions

1. Add 1 cup boiling water to each flavour of jelly powder in separate bowls; stir 2 min. until completely dissolved. Pour each flavour of jelly into separate 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 2 hours or until firm.
2. Meanwhile, stir unflavoured gelatine into 1-1/2 cups milk; let stand 5 min. or until gelatine is softened. Bring 2 cups of the remaining milk just to boil in large saucepan on medium heat. Add sugar and unflavoured gelatine mixture; cook and stir 3 to 5 min. or until sugar is dissolved. Remove from heat; cool 5 min. Add sour cream, vanilla and remaining milk; whisk until blended. Refrigerate 30 min. or until cooled, but not firm.
3. Cut flavoured jelly into 1/2-inch cubes; place in 12-cup mold sprayed with cooking spray. Pour gelatine mixture over jelly cubes. Refrigerate 2 hours or until gelatine is firm. Unmold before serving.

Desserts