Breyers® Vanilla Mosaic Gelatina Recipe

For Strawberry Gelatin, mix strawberry gelatin and boiling water until completely dissolved. Pour into a glass baking dish and refrigerate for 3 hours or until firm.

For Grape Gelatin, mix grape gelatin and boiling water until completely dissolved. Pour into a glass baking dish and refrigerate for 3 hours or until firm.

Cut strawberry and grape gelatin into squares and set to the side until ready to use.

For Vanilla Gelatin, allow Breyers® Natural Vanilla Ice Cream to come to room temperature. Dissolve unflavored gelatin in boiling water in a saucepan over a medium heat. Mix until completely dissolved. Pour melted Ice Cream into dissolved gelatin and mix to combine. Remove from heat.

Pour 2 cups Vanilla gelatin mixture in a lightly greased mold and place in refrigerator to firm for 30 minutes.

Place strawberry and grape gelatin cubes in mold. Pour remaining vanilla gelatin mixture over gelatin cubes and refrigerate for 5 hours or overnight.

To unmold, dip the bottom of gelatin mold into a tub of hot water for 15 seconds. Make sure not to allow any water to reach the top. Dry the mold with a paper towel, then invert onto a plate. Carefully remove the mold by lifting it up. Place back in the refrigerator for an hour to firm up again.