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Red White & Blue Stained Glass Jello Shots

Red white & blue stained glass jello shots with a creamy vanilla base and suspended gelatin cubes. Each layer is chilled into firm, bite-sized stained-glass squares for a festive patriotic dessert table.
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Prep Time 20 minutes
Cook Time 10 minutes
chill time (4 hours + 4–6 hours) 10 hours 20 minutes
Total Time 10 hours 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Colored Gelatin Cubes
  • 1 box (3 oz) berry blue gelatin Used to create the blue cubes.
  • 1 box (3 oz) cherry gelatin Used to create the red cubes.
  • 2 cup boiling water Total water for dissolving both gelatins.
Creamy Base
  • 2 envelope unflavored gelatin For the creamy base that suspends the cubes.
  • 0.5 cup cold water Soaks with unflavored gelatin before heating.
  • 1 can (14 oz) sweetened condensed milk Sweetens and adds creaminess.
  • 1.5 cup boiling water Hot water added after the gelatin blooms.

Equipment

  • 1 sheet pan

Method
 

Make the Colored Gelatin
  1. Pour 1 cup boiling water over the berry blue gelatin and stir until fully dissolved. Visual cue: the mixture should look smooth with no dry powder.
  2. Pour the blue gelatin mixture into a small dish. Visual cue: it should form a shallow layer for even cubes.
  3. Repeat with the cherry gelatin using the remaining 1 cup boiling water and stir until fully dissolved. Visual cue: the red mixture turns uniform and glossy.
  4. Pour the cherry gelatin mixture into a separate small dish. Visual cue: keep the red layer similarly shallow for easy cutting.
  5. Refrigerate the blue and red gelatin until firm, about 4 hours. Visual cue: the surfaces should jiggle only slightly when nudged.
Prepare the Cream Base
  1. Sprinkle the unflavored gelatin over the cold water in a bowl. Visual cue: it will look like a thick gel layer on top of the water.
  2. Let it stand for 5 minutes to bloom. Visual cue: the gelatin should hydrate and soften.
  3. Add 1½ cups boiling water and stir until dissolved. Visual cue: the mixture should become clear and completely smooth.
  4. Mix in the sweetened condensed milk until uniform. Visual cue: it should look creamy and evenly colored throughout.
Assemble and Chill
  1. Cut the red and blue gelatin into small cubes. Visual cue: aim for similar size pieces so they suspend evenly.
  2. Gently combine the cubes in a 9×13-inch dish. Visual cue: cubes should be evenly distributed without crushing.
  3. Pour the creamy gelatin mixture over the cubes. Visual cue: the liquid should flow between cubes and cover them to the edges.
  4. Refrigerate for 4–6 hours until set and sliceable. Visual cue: the center should hold its shape when pressed lightly.
  5. Cut into squares and serve chilled. Visual cue: clean edges show the stained-glass cube layers.

Notes

For clean cubes, chill the gelatin layers on a flat surface and use a sharp knife dipped in warm water between cuts. Store covered in the refrigerator up to 3 days; freeze is not recommended because the gelatin texture can weaken. If you want a lower-sugar version, use an evaporated-milk style sweetened condensed alternative or a sugar-free condensed milk substitute that’s made for cold-set desserts.