Laura (aka Lil Mama) brought this recipe to my attention. Its is constructed of blocks of strawberry, lime, and blueberry Jello suspended in a mixture of Knox and what I consider to be God’s gift to gelatin: sweetened condensed milk. MmmMmm!
Expect more sweetened condensed milk jellos because it’s really very amazing.
The Jello Mold Mistress 
Saw the article that had pictures of the stained glass jello (with condensed milk). Where can I find this recipe????
Thanks
I got the recipe for the stained glass jello from the Food Liberian: http://foodlibrarian.blogspot.com/2009/06/stained-glass-jello-laker-nation-style.html Enjoy!
Tracked you down after seeing your work in the NYTimes. Came for one recipe and discovered so many more. One will be part of a special dinner for departing friends next weeks. Thanks in advance.
You’re welcome!!
Hi! I came through the article on the NYT on condensed milk, and I want to tell you that your blog is absolute genius. And these stained glass jellos are AMAZING. I love you.
Thank you very much!!
hi – learned about you from the NY Times article – loving your site and your creative jello ideas. sooooo fun!
Thank you for posting the link to this recipe! Desperate for a dazzling dessert for pre-Oscar dinner party and this is it. Saw the photo in the NYT. Love your site and recipes – very inspiring.
Glad you liked the jello on my site! I have had a lot of fun with it! Recently, I made it for Valentine’s day with peach and cherry jello.
Your blog is fun! – mary the food librarian
Thank you Mary for posting the stained glass jello recipe. My version of it made it into the NY Times yesterday and everyone wanted to know how to make it. I referred them to you.
Thank you!
Victoria
awesome jello. and thanks for sharing the recipes. can’t wait to try them!
caveat…
In my enthusiasm to create this dazzling masterpiece, I did not wait for the milk jello to COOL before adding it to the cubes. Some of the red jello melted a bit and it turned the whole works pink-ish. AAck. Hopefully my guests will forgive, and it will probably taste good anyway.
Hello! So, yes, I too came across your blog becauase of the NYTimes article. I’m quasi-addicted to your blog now and wish you could just make jello all day long, so there would be copious amounts of new jello creations to look at each day.
But I’ve also taken a stab at making the peaches and cream, but instead of cool whip i used sweetened condensed milk. The milk isn’t as white as depicted in your pictures here, but more like off-white/tannish. Do you use a particular brand that has stunningly white sweetened condensed milk? What ratio of water to milk do you use with the knox?
The brand of sweetened condensed milk I use is Borden, but I think they are all the same. For one can of sweetened condensed milk, I use 2 envelopes of Knox and 2 cups of water. You should sprinkle the Knox over ½ cup cold water and allow the gelatin to absorb the water. Then add 1 ½ cups boiling water and stir until the gelatin is dissolved. Then stir in the milk and pour into mold.
I’m glad you like my blog so much, I wish I had more time to make jellos too! Thank you!
Cathedral Windows is a dessert from my childhood in the Philippines! I loved seeing your version, albeit named differently! It is susally made for Christmas with cubes of green and red jello. I am so enjoying your blog!
[…] by the Stained Glass Jello, I decided to get a little experimental with this year’s 4th of July jello. For these red, […]
This must taste devine, im a jelly lover