Vanilla Mosaic Gelatina - Breyers

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Directions

1 For the Strawberry Gelatin: Mix strawberry gelatin and boiling hot water until completely dissolved. Pour into a glass baking dish. Refrigerate for 3 hours or until firm.

2. For the Grape Gelatin: Mix grape gelatin and boiling hot water until completely dissolved. Pour into a glass baking dish. Refrigerate for 3 hours or until firm. Cut strawberry and grape gelatin into squares and set to the side until ready to use.

3 For the Vanilla Gelatin: Allow 1 carton of Breyers Natural Vanilla to come to room temperature. Dissolve unflavored gelatin in boiling hot water in a saucepan over a medium heat. Mix until completely dissolved. Pour Breyers Natural Vanilla into dissolved gelatin and mix to combine. Remove from heat. Pour 2 cups Breyers Natural Vanilla gelatin mixture in a lightly greased mold and place in refrigerator to firm for 30 minutes.

4 Place strawberry and grape gelatin cubes in mold. Pour remaining vanilla gelatin mixture over gelatin cubes and place back in the fridge for 5 hours or overnight.

5 How to unmold: Dip the bottom portion of gelatin mold into a tub of hot water for 15 seconds. Make sure not to allow any water to reach the top. Dry the mold with a paper towel. Invert onto a plate. Carefully remove the mold by lifting it up. Place back in the fridge for an additional hour to firm up again.

Mosaic gelatina is a gelatin dessert that is popular in Mexico and Brazil. It’s a refreshing and creamy dessert perfect for gatherings!

Ready In: 8 hours 30 minutes

Cook Time: 30 minutes

Preparation Time: 8 hours

Serves:10 people

Ingredients

1.5 quart cont Breyers Natural Vanilla, melted

5 1/2 cups boiling water, seperated

2 (6 oz) pkgs grape gelatin mix

1 cup hot water

2 (6 oz) pkgs strawberry gelatin mix

4 (1 oz) pkgs unflavored gelatin

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Nutrition Facts

Recipe serves: 10 people

Serving size: 1