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Gelatina tres leches cubed and served in a white bowl.

Gelatina con Tres Leches, Mexican Jello

Gelatina con Tres Leches is an impressive and fun dessert that's very simple to make. It's a perfect dessert for Cinco de Mayo
Course Dessert
Cuisine American/Mexican
Diet Gluten Free
Prep Time 1 hour
Cook Time 2 minutes
Servings 15
Calories 294kcal


  • 9x13 Baking Dish


  • 18 ounces Flavored Jell-O of your choice 3 - 6 ounce packages
  • 6 cups boiling water
  • 4 tablespoons unflavored gelatin from about 6 packets
  • 3 cups whole milk
  • 1 4-inch Stick Mexican cinnamon, broken in half
  • 14 ounce Can sweetened condensed milk
  • 2 cups half-and-half
  • 1 1/2 teaspoons vanilla extract


  • Lightly coat three 8-inch square pans and one 9 × 13-inch baking pan with cooking spray.
  • In three separate bowls, mix each package of flavored gelatin with 2 cups boiling water. Pour each into its own greased square pan. Refrigerate for 2-3 hours.
  • After the jellos have been in the fridge for a couple of hours, make the milk gelatin. In a 3-quart saucepan, mix the gelatin into 1 cup water.
  • Set aside for about 5 minutes so the gelatin can bloom.
  • Set the saucepan over medium-low heat and stir occasionally until the gelatin has dissolved. Add the whole milk and heat to just under a simmer. Add the cinnamon stick, remove from the heat, and let the mixture steep for 30 minutes.
  • Remove the cinnamon stick and whisk in the condensed milk, half-and- half, and vanilla extract. Set aside while you prep the colored gelatins.
  • Remove the colored gelatins from the refrigerator and cut each flavor into 1-inch cubes. Evenly spread out and mix each flavor in a 9 × 13-inch pan. A Pyrex casserole pan works great for this.
  • Pour the cooled milk gelatin over the cubes of already set up Jell-o's. Refrigerate for at least 3 hours, or over-night is even better for this step.
  • Using a very sharp knife, cut the gelatina con tres leches into cubes and serve in large serving bowl.


Tip: The best way to cut a cinnamon stick in half is with a very sharp knire.
Make sure the milk mixture has completely cooled before pouring over the cubes of cut Jell-O. You don't want heat to compromise the Jell-O cubes.
Be sure Jell-O cubes are completely set up before cutting them into cubes. Spread the pieces carefully into the Pyrex baking pan. They are delicate and can tear or break easily.
Storage: Cover with plastic wrap and store in the refrigerator for up to 3 - 4 days.


Calories: 294kcal | Carbohydrates: 49g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 235mg | Potassium: 208mg | Fiber: 1g | Sugar: 46g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 1mg