I love the way the heart looks like it's just floating in the center of that creamy white border! (Which by the way is so delicious because it's made from sweetened condensed milk...yummmm!)
I got this recipe idea from my friend Gail from Purple Hues and Me. She made these really beautiful Mosaic Dessert Bars last spring.
I made her recipe at Christmas and it was so pretty. I thought maybe I would try a Valentines Day spin on it. My original thought was to make lots of little tiny hearts, but, I didn't have a tiny heart cookie cutter, so I just made 4 big ones.
Don't be alarmed....you invert these on to a plate, so you're looking at what is actually the bottom of the dessert. When you flip it over, it serves up like this...
Here is the recipe that I adapted from Gails original one.
RASPBERRY STAINED GLASS VALENTINES DESSERT
2 3oz pkgs. Red jello
2 C boiling water
¼ C cold water
1 envelope knox unflavored gelatin
2/3C ( ½ can) sweetened condensed milk
- Add 2 cups boiling water to 2 pkgs jello; mix at least 2 min. until completely dissolved. Pour into small shallow food storage container sprayed with cooking spray. Refrigerate 2 hours or until firm.
- Sprinkle unflavored gelatin over 1/4 C cold water; let stand 1 min. Stir in 3/4 cups boiling water. Add condensed milk; mix well. Cool slightly.
- Cut flavored gelatin into heart shapes with cookie cutter. Place hearts in 8 or 9 inch square pan sprayed with cooking spray. Pour milk mixture over hearts just up to the top edge of them. Refrigerate 2 hours or until firm.
- Cut into squares. Loosen edges with a knife, lift out with a spatula and invert onto plate.
Thank you Gail for letting me share my spin on your fabulous recipe!