On childhood trips to visit family in Mexico, I looked forward to running to the nearest corner store and digging into a cup of cold gelatina. Also known as gelatina mosaico (stained glass jelly) in Mexico and Brazil, this no-bake dessert is made from sweetened condensed and evaporated milks, and chopped Jell-O. You can set it in eight to 10 cups for a quick dessert fix, or in a Bundt pan for an easy summer stunner, as we've done here. This recipe makes a pretty firm-set cake; you can reduce the unflavoured gelatin amount by 1/4 for a wobblier one.—Chantal Braganza

Total 20 min