I don’t know about you, but sometimes my eyes need a break from the pastel vintage haze that is everywhere in weddingland. Don’t get me wrong – my love affair with vintage has not died a sudden death, it’s just that sometimes I crave big, bold, bright, exciting colors. And something new. Different.
Enter Jell-o.
What’s more colorful and synonymous with fun than Jell-o? It’s the perfect combination of kitsch, sugar and jiggle to make it a playful addition to any reception. Or cocktail hour (if you add vodka.)
But the real ‘cool factor’ comes from the random, abstract designs you can create using Jell-o. Each of of these bite sized cubes resembles a mini abstract masterpiece. Move over Picasso!
Want to make ‘em? Here’s the recipe and tutorial:
Jell-O Art (Adapted from The Food Librarian)
Ingredients:
- 4-6 three oz boxes of Jell-o in various colors (use four boxes if you want the top to be smooth.)
- One 14 ounce can of sweetened condensed milk
- 2 envelopes of unflavored gelatin
- boiling water
Follow instructions on back of Jell-o packages and make your Jell-o. Let sit for several hours in the fridge.
Once the Jell-o has set, cut the Jell-o into cubes.
Lightly oil a 9″ x 13″ Pyrex baking dish. (I dipped a paper towel in canola oil, and wiped it down.) Place cubes into casserole dish.
Repeat with all colors, mixing them in the pattern of your liking.
So pretty in the sunshine.
In a separate bowl, sprinkle two envelopes of gelatin into 1/2 a cup of cold water. Let sit for a minute or two.
Add 1 1/2 cup boiling water and dissolve. (I stirred mine.) Add the can of condensed milk. Stir and cool. (I set mine in the fridge for 1/2 hour.) Once it has cooled, pour the mixture over your Jell-o cubes. To remove bubbles on the surface, blow on them with a straw. Refrigerate overnight.
Once Jell-o is set, use a very sharp knife dipped in HOT water to slice Jell-o into squares.
Dip knife into hot water again and cut a thinner horizontal strip. Repeat process until you are done. There you have it: art you can eat!
Perfect for a wedding here, don’t you think?
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This is the most gorgeous dessert! I am definitely going straight to the store tomorrow and buy the stuff to make this for our Mother's Day Feast. Thanks for sharing!
How do you make the tops smooth?
Sue, use a very sharp knife, run under hot water, and cut.
I will definitely be doing this on our part this week! glad i found this ;D
Totally cool! I am so trying this for gay pride parties this year! LOL
AWSM IDEA!!!!! GOTTA DO IT SOMETIME SOON!!
I bookmarked this recipe months ago and just made it this past weekend for a party. It was beautiful, although not nearly as perfect as shown here.
My Jell-O didn't quite set fully (after 4.5 hours in the fridge...) so it was difficult to get consistent cubes out of all of it. Plus, the straw method did not work when I tried to blow out the bubbles. Nonetheless, a tasty recipe with definite wow factor! Thank you!
Want to add extra pop?? in place of some of the water in the jello mix, substitute 7-UP.
I did this today but with a different recipe.
I used both condensed and evaporated milk and a little bit of milk.
To cut the jello use a normal steak knife.
If you don't have condensed milk use milk and brown sugar. This is what we used to do when we didn't have enough money.. it works just as good as condensed milk..
thanks for sharing this recipe
This is a very popular treat on the island I live; Curaçao. We make it slightly different and call it "cake of glass" (trust me, it sounds way cooler in our native language hahaha) :)
This is so cool! I can't wait to try this. Definitely going on my list of treats for my son's birthday.
Thank you!
I make a variation of this for Christmas. I prepare one small box each of Cherry Jello and one Lime in separate dishes. While they are setting up I prepare one small box of Lemon and when it is partially set I carefully fold it into a large container of Cool Whip. I then cut the red and green Jello's into small pieces and fold them into the Cool Whip mixture then refrigerate till set.
This desert is a big hit and is gone before the pumpkin and pecan pies.