Stained Glass Jello Torte
Brighten up your dessert table with this visually stunning Stained Glass Jello Torte, a vibrant and refreshing treat that's as delightful to look at as it is to eat. This no-bake layered dessert features colorful cubes of strawberry, lime, and orange Jello suspended in a creamy sweetened condensed milk filling, all nestled atop a buttery graham cracker crust. Perfect for parties and celebrations, each slice reveals a mosaic of jewel-toned gelatin cubes that resemble tiny stained glass windows. Easy to prepare yet impressively elegant, this showstopping torte is a must-try for lovers of creative and light desserts. Serve chilled for the ultimate summer treat or festive centerpiece! Keywords: stained glass jelly dessert, creamy jello torte, no-bake party recipe, colorful gelatin torte.
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Recipe Information
Ingredients
- 3 oz (1 box) Strawberry Jello
- 3 oz (1 box) Lime Jello
- 3 oz (1 box) Orange Jello
- 2 packets Unflavored gelatin
- 14 oz Sweetened condensed milk
- 4 cups Hot water
- 1 cup Cold water
- 1.5 cups Graham cracker crumbs
- 6 tbsp Unsalted butter, melted
- 2 tbsp Granulated sugar
Instructions
Prepare the colored Jellos: Dissolve each box of Jello (strawberry, lime, orange) separately in 1 cup of hot water. Pour into individual containers and refrigerate until firm, about 4 hours or overnight.
Once the Jellos are firm, cut each color into small cubes, approximately 1 inch in size, and set them aside.
Prepare the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until evenly combined. Press the mixture into the bottom of a springform pan to form an even crust. Refrigerate to set while preparing the filling.
Prepare the creamy filling: In a small bowl, sprinkle the unflavored gelatin over 1 cup of cold water and let it bloom for 5 minutes. Add 1 cup of hot water to the bloomed gelatin and stir until fully dissolved.
In a large bowl, mix the dissolved gelatin mixture with the sweetened condensed milk. Whisk to combine, ensuring no lumps remain. Let the mixture cool to room temperature, but do not allow it to set.
Assemble the torte: Gently fold the Jello cubes (strawberry, lime, orange) into the creamy filling, being careful not to break the cubes. Pour the mixture over the prepared crust in the springform pan, spreading it out evenly.
Chill the torte: Refrigerate the assembled torte for at least 4 hours or until fully set.
Serve: Run a knife around the edge of the springform pan and carefully release the sides. Slice into wedges and serve chilled.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 31.4 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 96 mg | 7% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 137 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
