When One + One = Four: Glass Block Jello

Wednesday, April 11, 2012

Glass Block Jello

When I came across this fun looking recipe, I knew it was perfect for Easter!! I was right!!

The recipe isn’t hard at all, but it does require time and planning ahead–to make sure things go smoothly, plan on at least 16 hours to make this, just to make sure everything sets up properly.

You’ll need 4 3-oz. boxes of Jello in coordinating/matching/holiday colors - the flavors don't matter.

You’ll also need 1 14-oz. can of sweetened condensed milk (NOT evaporated milk!) and two envelopes of unflavored gelatin.

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, then 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 - overnight is 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 can 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. Lightly spray a 9×13″ pan with non-stick cooking spray. Gently toss the cubes together in the pan.

When the milk mixture has cooled (you don’t have to chill it; in fact, don’t – it just needs to be about room temperature), carefully pour it over the Jello cubes.

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 the jello into squares or rectangles...or you can use a cookie cutter and cut them into any shape your little heart desires!!