Mosaic Dessert Bars Recipe -
Mosaic Dessert Bars Recipe

Mosaic Dessert Bars

Recipe by  

"Bright and colorful cubes of strawberry, lime, orange, and lemon gelatin shine like stained glass in this pretty dessert."

+ Recipe Box + Shopping List + Menu Print

On Sale Change Settings

Hmm. None of these ingredients are on sale today.

Show ingredients on sale

Sort stores by

Ingredients Edit and Save

Original recipe makes 1 9x13-inch pan Change Servings
  • PREP

    20 mins

    2 hrs 20 mins


  1. Add 1 cup boiling water to each flavor fruit gelatin; mix in separate bowls at least 2 min. until completely dissolved. Pour each flavor of gelatin into separate small shallow food storage containers sprayed with cooking spray. Refrigerate 2 hours or until firm.
  2. Sprinkle unflavored gelatin over cold water; let stand 1 min. Stir in 1-1/2 cups boiling water. Add condensed milk; mix well. Cool slightly.
  3. Cut flavored gelatin into cubes. Randomly place cubes in 13x9-inch pan sprayed with cooking spray. Pour milk mixture over cubes. Stir very gently, if necessary to distribute gelatin cubes. Refrigerate 2 hours or until firm.
Kitchen-Friendly View


  • JELL-O Gelatin Preparation Tip: If you've added the boiling water to the dry JELL-O Gelatin and cannot get the gelatin to completely dissolve, place the gelatin in a microwaveable bowl and microwave on HIGH 30 sec. This should bring up the temperature of the water to a point where it is hot enough to completely dissolve the gelatin. Stir until completely dissolved.
  • Variation: Use 8x4-inch loaf pan. Unmold, then slice to serve.

Reviews More Reviews

Most Helpful Positive Review
Jan 19, 2012

We LOVED these for Christmas and will enjoy making this recipe again. My husband & Iworked on this together. It was very easy and fun.

Most Helpful Critical Review
Apr 18, 2012

Remember this is basically a jello dessert so best case scenerio is that it's going to taste like jello. I made this according to the instructions and if you like jello you should like this.The white mixture was slightly sweeter, but barely noitcable. I loved the way it looked, but I made it in a smaller aproximately 8 by11 casserole dish because the 9 by 13 looked way to large and it would have only been about 1 inch high which is way to short for presentation purposes. I feel that the dish I used was too big. I would like to try make this in a bread or meatloaf pan so that I could get that wow factor. This is a good dessert for the warmer seasons.

Mar 26, 2012

Just made this for my fiancé and he loved it. We are in Australia and therefore used an Aussie jelly brand. Will make again, it's very pretty for company!

Apr 09, 2012

I used SF jello and FF condensed sweet milk to make this colorful dessert. The thing that I didn't like about this is that I ended up having two very distinct layers. The instructions say to cool the sweet milk mixture "slightly," but I think it really needs to start to jell a bit, and then you mix in the jello cubes. The cubes were lighter and, therefore, rose to the top. I'm going to try this again preparing it that way, and hopefully, the jello cubes will be more evenly distributed throughout the dessert. But that's really just a presentation thing; we like jello, and we enjoyed this fun and slightly-sweet dessert.

May 04, 2012

It was very easy to make, and you can use whatever jell-o flavours suit you. I couldn't find lemon, so ended up using blue. I think you should chill the white jelly a bit to thicken it before you mix in the coloured cubes (but do keep an eye on it. I found the white layer to thicken very quickly). It's an eye-catching dessert, simple to make and perfectly good.

Jul 03, 2012

Awesome recipe! I used strawberry and blue berry jello for a patriotic jello creation for the annual 4th of July family lunch.

Apr 21, 2012

This was very exciting to my kids, and the final steps were great for them to do themselves. We changed up the colors/flavors and used a more loaf shaped pan to get a thicker serving size. Loved the way it looked and tasted. Thinking of trying it with an asian mango custardy mix for the background instead of the white next time. Also, Ready Time is off if you have to chill two times.

Dec 22, 2012

This recipe is so cool! I made it last year for Thanksgiving, and it was a huge hit. Everybody loved it, so I made it again this year, and it is going to be a tradition each that we will be looking forward to. Try this, it is fun and easy. Reminds me of those bulk fruit/nougat candies they used to sell when I was a little kid.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 139 kcal
  • 7%
  • Carbohydrates
  • 27 g
  • 9%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 2.1 g
  • 3%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 108 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Sparkling Raspberry JIGGLERS

These fun, fruity jigglers add a bit of bling to dessert!

Raspberry Pavlova

This beautiful and impressive fresh fruit dessert is so easy to make.

PB and J Cupcakes

Turn an all-time favorite sandwich into a spectacular dessert.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States