Colourful broken glass jello Fast2eat

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Broken Glass Jello (or jelly) is a beautiful and impressive-looking dessert. It is mesmerizing to look at and is not complicated at all!

This gorgeous Jello looks pretty complicated, but I assure you it is super simple to put together. It isn’t difficult at all to make; in just a few steps, you’ll have delightful flavourful Jello in no time. Plan in advance of your event as you will need to account for the time required for the Jelloo setup, but really, that is the most challenging part!

It reminds a mosaic. It’s pretty, delicious, fun, eye-catching and perfect for parties, or even work potlucks, especially summer ones!

It’s something that – I promise you – kids love, and even the grown-ups do, too. You’ll surely have your guests ask how you made such a beautiful dessert. Just send them to my blog! ????

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Colourful Broken Glass Jello Fast2eat

Colourful Broken Glass Jello Fast2eat

Broken Glass Jello (or jelly) is a beautiful and impressive-looking dessert. It is mesmerizing to look at and is not complicated at all!
Prep Time: 10 minutes
Waiting time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 30


For the Jello Cubes

  • 4-6 boxes Jelly powder - (different colours/ flavours to tastei.e. Green, yellow, red, purple, orange, blue… - I used: orange, blueberry, lime, strawberry, raspberry and cherry flavours)
  • Water - boiling
  • Water - Cold

For the mousse

  • 1 can Sweetened condensed milk
  • 1 cup Whipping cream - or heavy cream or thick cream
  • 1 box Jelly powder - I used strawberry flavour


Prepare all the jello boxes separately

  • Dissolve each flavour of jello separately into 150-200 ml (5-6.7 oz) of hot water each, once it’s completely dissolved, add 150-200 ml (5-6.7 oz) of cold water.
  • Notes:
    150 ml (5 oz) hot + 150 ml (5 oz) cold water if you prefer it harder, 200 ml (6.7 oz) hot + 200 ml (6.7 oz) cold water if you prefer if softer but is must be less water than box instruction, which is 250 ml (8.45 oz) hot + 250 ml (8.45 oz) cold water.
  • Make sure the Jello powder is completely dissolved in water before refrigerating or else it’ll taste grainy even after the Jello has set.
  • Pour each flavour into separate rectangular or square containers, and chill in the fridge for at least 4 hours or overnight.

Prepare the mousse

  • Dissolve strawberry flavour (or your favourite one) jello into 200 ml (6.7 oz) of hot water, then add 200 ml of cold water. Less water than box instruction (which is 250 ml (8.45 oz) hot + 250 ml (8.45 oz) cold water)
  • In a blender mix whipping/heavy/thick cream, add sweetened condensed milk, and the prepared strawberry (or your favourite one) flavour jello (it isn’t set at this point, so is liquidly).


  • Once the jellos are set, cut them into cubes. No worries if you aren’t able to cut the jello into perfect cubes, the random shapes make the dessert look even cuter.
  • Pour half of the prepared mousse (it isn’t set at this point, so is liquidly) into a large glass serving dish (or divide them into two separate containers), and then plop in the colourful jello cubes randomly. Pour the other half of the prepared mousse over it. Gently mix everything with a silicone spatula and refrigerate until firm consistency.
  • It is jiggly and really needs to be served in a bowl.



It can last for up to seven to 10 days in Refrigerator.
You can use as many flavours of jello you want. I used six flavours: orange, blueberry, lime, strawberry, raspberry and cherry flavours.

To properly prepare your recipe, you may need to use the conversion tables to accurately convert the weight, volume, length, and temperature of all the necessary ingredients. These Fast2eat conversion tables will allow you to ensure that your recipe turns out perfectly and that all measurements are precise and accurate.

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Calories: 124kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 86mg | Potassium: 55mg | Sugar: 19g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.

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