Mexican Jello Recipes

MEXICAN JELLO

Steps:

• Bring water to boil in medium saucepan.
• Place cream cheese, half and half, and condensed milk in a blender and blend at low speed until smoothe.
• Add geletin to boiling water and stir to dissolve. Remove any solids left behind.
• Pour geletin/water into 9x13 baking dish. Add cheese mixture and fruit, and stir until well blended.
• Refrigerate for at least 6 hours.

BROKEN GLASS JELLO

Steps:

• Dissolve each box of jello separately, into one cup of hot water. Pour into individual containers (square) and chill overnight.
• Cut flavors of jello into small blocks.
• Mix together carefully in a 9 x 13 inch pan.
• In a separate bowl, dissolve 2 envelopes of unflavored gelatin in 1/4 cup cold water. Add dissolved gelatin to 13/4 cups hot water and condensed milk. Cool.
• Poor cooled milk mixture over jello and chill overnight.

CREAMY JELL-O MOSAIC DESSERT

Steps:

• Add 1 cup boiling water to each flavor of fruit gelatin mix in separate bowls; stir 2 min. until completely dissolved. Pour each flavor of gelatin into separate 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 2 hours or until firm.
• Meanwhile, stir unflavored 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 unflavored gelatin 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.
• Cut flavored gelatin into 1/2-inch cubes; place in 12-cup mold sprayed with cooking spray. Pour milk mixture over gelatin cubes. Refrigerate 2 hours or until gelatin is firm. Unmold before serving.

JERICALLAS (MEXICAN BAKED CUSTARDS)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine milk, sugar, vanilla extract, and cinnamon sticks in a small saucepan over medium heat. Simmer for 3 minutes, then turn off and allow to cool until lukewarm.
• Add 3 tablespoons of the milk mixture to the beaten eggs and stir to combine.
• Remove cinnamon sticks from the milk and discard. Gradually beat eggs into the lukewarm milk mixture until combined. Pour mixture into ramekins and place them in a large roasting tin. Add enough water so it reaches halfway up the sides of the ramekins.
• Bake in the preheated oven until tops are lightly browned, about 40 minutes. Check the water level every so often so it does not cook dry, adding more water if needed.

GELATINA DE MOSAICO

Steps:

• Lightly coat three 8-inch square pans and one 9 × 13-inch baking pan with cooking spray.
• In three separate bowls, mix each package of flavored gelatin with 2 cups boiling water. Pour each into its own greased square pan. Refrigerate for 1 hour.
• After the jellos have been in the fridge for 30 minutes, make the milk gelatin. In a 3-quart saucepan, mix the gelatin into 1 cup water. Set aside for about 5 minutes so the gelatin can bloom. Set the saucepan over medium-low heat and stir occasionally until the gelatin has dissolved. Add the whole milk and heat to just under a simmer. Add the cinnamon stick, remove from the heat, and let the mixture steep for 30 minutes.
• Remove the cinnamon stick and whisk in the condensed milk, half-and- half, and vanilla extract. Set aside while you prep the colored gelatins.
• Remove the colored gelatins from the refrigerator and cut each flavor into 1-inch cubes. Evenly spread out and mix each flavor in the 9 × 13-inch pan. Pour the milk jello over the cubes.
• Refrigerate until set and firm, 2 to 3 hours.
• When you're ready to serve, invert the gelatina onto a cutting board, cut into 3- to 4-inch cubes, and place on a serving platter.