Patriotic Broken Glass Jello

Patriotic Broken Glass Jello

I love the Fourth of July.

Who doesn’t! I mean really. Have you ever heard a person say “Gee, wizz. Hoe Hum. Those bright fireworks in the night sky are sure dull and boring, I wish there were something spectacular going on.”

Yeah, me either. It’s a great season, isn’t it. Crazy, but great.

I have been wanting to try my hand at Broken Glass Jello and the patriotic season before us seemed just the right time to give it a go. It really  is very easy to make! You just want to be sure to plan ahead so it has plenty of time to set up. It’s quite tasty and makes a very festive contribution to any party. For those of you wondering, I got the toothpick toppers last year at Hobby Lobby. Not sure if they carry the exact same thing this year, but I would imagine they have something pretty close.

Here are a few more Patriotic Themed Dishes you might like to try…

Firecracker Cupcakes
Patriotic Almond Butter Sugar Cookies
Red, White and Blue Jello Salad
Red, White and Blue Sandwich Cookies

Now, let’s make some Broken Glass Jello!


Patriotic Broken Glass Jello from Jamie Cooks It Up

Patriotic Broken Glass Jello

Time: 15 minutes prep + 6 hours refrigeration
Yield: 15 servings
Recipe from The Food Librarian

1 (6 ounce) box raspberry jello
1 (6 ounce) box berry blue jello
4 C boiling water
1/2 C cold water
2 (.25 ounce) packages unflavored gelatine
1 1/2 C boiling water
1 (14 ounce) can sweetened condensed milk


1. Grab 2 large boxes of jello, one blue and one red.


2. Pour the red jello into a medium-sized mixing bowl. Pop 2 cups of water into the microwave and heat it to boiling. (Should take 2 minutes).
3. Pour the boiling water over the top of the jello. Grab a spoon and stir everything together until the jello is dissolved. Repeat with the blue jello.


4. Pour the blue jello onto a large cookie sheet, and the red jello onto another cookie sheet.


5. Carefully place the sheets into your refrigerator. Don’t trip or lean too far to the left or right lest you spill on your kitchen floor and drop a curse word or two. That would be so unpatriotic, truly. Let the pans chill and set for about 3 hours.


6. When the jello is set, make your creamy mixture. Into a small mixing bowl place 1/2 cup cold water.


7. Grab some unflavored gelatine.


Pour two packages over the top of the cold water.


Let it sit for a couple of minutes. It will thicken up quickly for you.


8. Pop 1 1/2 cups water into the microwave for 2 minutes, allowing it to come to a boil. Pour it over the top of the gelatine mixture.


Then stir it all together to combine.


9. Pour 1 can sweetened condensed milk into the mixture. Stir it well to combine, then place it in the fridge to chill. You don’t want it to set up, but you need it to be at least room temperature before you pour it over the jello. Mine took about 15 minutes to cool down enough.


10. Find a 9×13 pan and pour just a bit of canola oil (or vegetable oil) into it.


Using a paper towel, spread the oil over the inside of the pan. You don’t want to leave a lot of oil, just enough so there is a thin coating.


11. Take the jello out of the fridge and cut it into 1 inch pieces. You don’t have to be exact here. Don’t get out a ruler, please. Give in to randomness and just eye-ball it. 🙂


12. Place all the jello pieces carefully in the 9×13 pan.


13. When your creamy gelatine mixture has cooled down pour it over the top of the jello pieces.


13. Pop the pan back in the fridge and let it set up. Mine took about 2 hours is all. However, I would suggest making it way ahead of time just in case it doesn’t set quite as fast. No reason to cause extra stress.

Serve and enjoy!


Post a comment!


  1. 1
    Karen Wolff
    June 26, 2013 at 11:08 am

    awesome idea!

  2. 2
    June 26, 2013 at 11:10 am

    That’s pretty cool!

  3. 3
    June 26, 2013 at 11:59 am

    Looks delicious!

  4. 4
    Kathy W
    June 26, 2013 at 12:28 pm

    Love it! Hmmm……I wonder how it would look if the last step was in a round bundt type pan?

  5. 5
    Erin R.
    June 26, 2013 at 3:44 pm

    Neat! I’ve seen this before and wondered how it was done. And you just can’t go wrong with sweetened condensed milk.

  6. 6
    June 27, 2013 at 1:40 pm

    I love making this. I do the jello part the same, but I really disliked the white part, so i used the white part of your patriotic layered jello and LOVED it!

  7. 7
    July 5, 2013 at 3:05 pm

    We made this for the 4th as well. It worked out very well. I especially liked the white portion. My sons gobbled up the leftover red and blue jello when we made it the day before. Thanks for all your great recipes.

  8. 8
    July 9, 2013 at 7:28 pm

    That is really cool! You are the awesomest! Thanks for sharing all this goodness!

  9. 9
    February 7, 2014 at 11:12 pm

    and, sorry, one more thing! I do 800s sometimes in the park sthwgirtaaay by reservoir is about 800 m, go from this one certain crosswalk to a light (and that is 800m) if youre ever interested in doing that, I can tell you the exact directions!Garmin usually does a bit better in central park of by the rivers (is a little wonky in some places along east river) maybe try there?Meggie recently posted..

  10. 10
    May 22, 2016 at 10:19 pm

    With the type of refrigerator I have and the jelly roll/cookie sheets I have, I can’t fit the sheets of jello in my fridge, but I can get them into my deep freezer. Think I could put the jello in the freezer? Or would it be better to put the jello in 2 9 x 13s and cut smaller pieces?

    I have made a LOT of your recipes and every single one has been GREAT – thank you!! Making your crock pot ribs tomorrow 🙂

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