4 tbsp Gelatin Powder OR (12 sheets Unflavored Gelatin)
1 tsp Vanilla Extract
INSTRUCTIONS
Make the flavored gelatines following the instructions in the package.
Pour each gelatin into separate containers, cover, and refrigerate overnight.
When firm enough, unmold the gelatines and cut them into cubes.
Place them in a large mixing bowl and keep them refrigerated until needed.
Make The Milk Jello:
Place the unflavored gelatine in a small bowl and add ½ cup of cold water.
Mix well to combine and allow to hydrate for 5 minutes.
Pour whole milk, evaporated milk, and condensed milk into a large mixing bowl.
Add vanilla extract and mix until combined.
Microwave the unflavored gelatine for 10-15 seconds or until melted.
Add the unflavored gelatine to the 3 leches mixture and whisk until combined.
Assemble Mosaic Jello:
Fill 12 cups to half their capacity with jello cubes. You can also use a bundt pan, in that case, first grease it a little bit with oil so it will be easier to unmold.
Pour over the gelatin cubes some of the milk mixture, but do not fill the cup completely.
Add more jello cubes and shake the cups a bit to allow the milk mixture to fill all gaps.
Finish with milk jello mixture.
Fill the other cups until all ingredients are gone.
Cover the cups with cling film and refrigerate from 3 to 4 hours or overnight.