Whipped Cream Gelatin Mosaic Recipes

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.

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.