Mosaic Jello Desert (Broken Glass Jelly)

Flavored Jelly: Four 3-oz (85g) packages of various flavored gelatin (e.g., Strawberry, Lime, Orange, and Berry Blue).
Boiling Water: 4 cups total (1 cup for each flavored packet).
Unflavored Gelatin: Two packets (approx. 14g total).
Sweetened Condensed Milk: One 14-oz (395g) can.
Cold Water: ½ cup (to bloom unflavored gelatin).
Additional Boiling Water: 1 ½ cups (for the creamy base).

Dissolve each flavored jelly packet separately in 1 cup of boiling water. Note: Using less water than the box instructions ensures the cubes stay firm.
Pour each color into separate shallow square containers.
Refrigerate for at least 3 hours or until very firm.
Once set, use a knife to cut the jelly into small, irregular cubes. Gently mix all the colored cubes together in a large bowl or directly in your mold.

In a medium bowl, sprinkle the two packets of unflavored gelatin over ½ cup of cold water. Let it sit for about 5 minutes to “bloom”.
Add 1 ½ cups of boiling water to the bloomed gelatin and stir until completely dissolved.
Pour in the sweetened condensed milk and stir until the mixture is smooth and uniform.
Crucial Step: Allow this white mixture to cool to room temperature. If it is still hot when you pour it, it will melt your colored cubes and ruin the mosaic look.

Lightly grease a bundt pan, loaf tin, or glass dish with a tiny bit of neutral oil or cooking spray.
Distribute the colored jelly cubes evenly in the pan.
Pour the cooled white milk mixture over the cubes until they are completely covered.
Refrigerate for at least 4 to 6 hours, or ideally overnight, until fully set.

To unmold, carefully run a thin knife around the edges. Briefly dip the bottom of the pan in warm water for 5-10 seconds to loosen the jelly, then invert it onto a serving plate.