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Red, White and Blue Gelatin Squares
One of my favorite gelatina flavors is the white, creamy flavor sweetened with sweetened condensed milk. I had to incorporate that layer with Parmalat Nata Crema para Desayuno into this layer. It worked beautifully. The layer usually firmed up bright white and made my gelatina squares beautiful following the Fourth of July theme. The sprinkles are a bonus. They made this fun dessert look like little firework squares. The kids will love it.
Written by Ericka Sanchez - Nibbles & Feasts
Preparation time: 20 minutes
Refrigeration time: 8 hours
4 (.25-ounce each) envelopes unflavored gelatin, divided
1 (6-ounce) box strawberry (red) gelatin
¾ cup sweetened condensed milk
½ cup Parmalat Nata Crema Para Desayuno
1 (6-ounce) box blueberry (blue) gelatin
red, white and blue sprinkles to decorate
Spray a 9x13 dish with non-stick cooking spray. Set aside.
Red layer: Combine 1 envelope unflavored gelatin and ¼ cold water in a medium bowl. Whisk slowly to dissolve gelatin. Let soak for 4 minutes. Add strawberry gelatin and 1 ¾ cups boiling water to the unflavored gelatin. Stir to dissolve strawberry gelatin. Set aside for 45 minutes or until cooled to room temperature. Pour into prepared dish and refrigerate for 1 hour or until set.
White layer: Combine sweetened condensed milk and 1 cup boiling water in a medium bowl. Whisk to mix well. Stir in nata and whisk to combine. Set aside.
In a separate medium bowl, combine 2 envelopes of unflavored gelatin with ½ cup cold water. Whisk slowly to mix well. Let soak for 4 minutes then add ½ cup boiling water. Whisk slowly to mix well. Add sweetened condensed milk and Nata mixture and stir. Let cool for 30 minutes to room temperature. Add milk mixture over set strawberry layer. Refrigerate for 1 hour or until set.
Blue layer: Combine 1 envelope unflavored gelatin and ¼ cup cold water in a medium bowl. Whisk slowly to dissolve gelatin. Let soak for 4 minutes. Add blueberry gelatin and 1 ¾ cups boiling water to the unflavored gelatin. Stir to dissolve blueberry gelatin. Set aside for 45 minutes or until cooled to room temperature. Pour into prepared dish over set white layer and refrigerate for 6 hours to overnight.
Run a small knife around the edges of the gelatin. Slice into 12 squares. Transfer to a serving tray, decorate with sprinkles and serve.