“What should I bring?” This is the initial question everyone poses when they receive the party invitation. Fortunately, my latest cookbook — easy to remember, it’s titled What Can I Bring? — offers 75 answers to that rather stressful inquiry, featuring dips, beverages, salads, desserts, and even a section on homemade food gifts for when you’re instructed to “just bring yourself.”
However, it’s essential to note that it’s not solely about contributing something. Below are some straightforward guidelines that, in my view, will elevate you from being a decent guest to an outstanding one.
1. Be truthful. Ensure you’re dedicating yourself to a dish that aligns with your tendency to procrastinate or your habit of punctuality. If you’re usually on time, opt for appetizers. If you consistently arrive late, think about bringing a drink. If you’re not contributing anything else, consider a small gift.
2. Come ready. The top guests show up with a dish that’s all set to go without needing space in the fridge or the oven. Never arrive expecting to disrupt your host’s carefully arranged culinary Tetris for something of your own.
3. Bring the good vibes. Believe me, I have no qualms about a bucket of seltzer and beer, or a sticky assortment of alcohol with mixers. Yet if everyone brings a low-cost bottle of bubbly, it unintentionally turns into a Champagne issue. Strive to infuse some creativity into the beverage you provide (my book includes an entire chapter to inspire you) — in a sea of cans, we should all aim to be the signature cocktail.
4. Express gratitude. My friends Kyle Marshall and Julia Bainbridge exemplify natural elegance. I once hosted Kyle for a group dinner and Julia for a cozy brunch. Within two business days, each sent me a quick thank-you card. A thank-you card may feel outdated but still resonates strongly today. Even if a card isn’t suitable for the situation, a brief text can mean a lot, making your host feel acknowledged and valued.
5. Conclude on a delightful note. My friend Emily once arrived for a movie night with freshly baked cookies and a gallon of milk, and it was so effortlessly cool that I’m still in awe. Bringing a whimsical dessert is always the right choice.
So, as we transition into summer, I want to share my secret weapon, a show-stopping dessert that will leave everyone talking: Mosaic Jell-O. Just promise me that when someone admires your impeccable taste, you’ll give me a shout-out: “It’s from What Can I Bring? by Casey Elsass. Have you come across it?”
Mosaic Jell-O
From What Can I Bring? by Casey Elsass
Serves 10
Start this recipe 2 days ahead
Mosaic gelatin is a simple preparation with multicolored squares of Jell-O mixed into a lovely, milky-white gelatin layer, allowing them to appear like stained glass. My friend Vivian, a Jell-O enthusiast, will always be remembered for her eyes widening in astonishment when I brought over this dessert-sculpture. If Jell-O is the epitome of summer desserts (and it is, no need to debate), then this method of serving it is simply ideal.
3 (3-ounce) boxes Jell-O, in various flavors and colors
7 packets unflavored gelatin (look for the 1-ounce Knox unflavored gelatin box next to the Jell-O. Each box contains four packets, so grab two boxes)
Nonstick cooking spray
½ cup cold water
1 (12-ounce) can evaporated milk
Whole milk
1 (14-ounce) can sweetened condensed milk
1 tablespoon pure vanilla extract
Arrange your Jell-O flavors from lightest to darkest. (This way, you can prepare one batch after another without pausing to clean your bowl.) Start with the lightest, pouring the powder into a medium bowl. Add 1 packet of unflavored gelatin and whisk until combined. Boil some water, measure out 1 cup, and pour it into the bowl. Whisk until the powder is fully dissolved, then mix in 1 cup of very cold water. Pour the blend into a quart container, cover it, and refrigerate overnight until the Jell-O is completely firm. Repeat with the remaining two boxes of Jell-O and two additional packets of unflavored gelatin.
The next day, use a paring knife to cut the Jell-O into squares lengthwise and crosswise in each container, then around the edges for easier release. Use the knife to help coax the Jell-O out into a large bowl. A few small bits breaking off is perfectly fine; it enhances the mosaic effect. Take a moment to thoroughly coat a 10-inch Bundt pan with nonstick spray, flipping it upside down in the sink so the spray distributes evenly without pooling.
Pour ½ cup cold water into a medium saucepan. Add the remaining four packets of unflavored gelatin and whisk a few times to incorporate. Set a timer for 5 minutes, or until the gelatin turns into a solid mass. Pour in the evaporated milk. Fill the empty can halfway with whole milk (that’s ¾ cup, to be precise) and add that too. Place the saucepan over low heat. At first, nothing will appear to happen, but after about 1 minute, you should be able to slowly whisk as the gelatin melts into the milk. Keep whisking for around 2 more minutes, until you achieve a completely smooth milk mixture. Remove from heat and whisk in the condensed milk and vanilla. Allow the mixture to cool completely, approximately 15 minutes, then whisk again.
Reposition the Bundt right-side up. Scatter a layer of Jell-O cubes in the bottom of the pan, mixing the colors as you go, then ladle in the milk mixture until nearly covered. Continue alternating Jell-O and milk, but proceed slowly as each Jell-O layer will displace the milk and cause it to rise further in the pan. Fill close to the top, leaving about ½ inch of space. Tightly cover the pan with aluminum foil and carefully place it in the refrigerator. Allow it to set overnight once more.
To ensure the mold releases smoothly, fill a large bowl with warm water and gently dip the Bundt in so the water reaches about halfway up the sides. Maintain this position for 2 or 3 seconds, then pat the outside of the Bundt dry, especially the center tube. Hold the Bundt in one hand, placing the serving plate on top, ensuring it’s centered. With your other hand on top of the plate, swiftly flip it over. If the mold doesn’t drop onto the plate (It will! But just in case!), don’t panic. Lightly tap the plate against the counter. If that doesn’t work (It won’t! But just in case!), flip it back and take another dip in the water. Serve with a pie server or knife to allow everyone to cut their own slice.
Wrap any leftover Jell-O in plastic wrap and refrigerate for up to 1 week.
Casey Elsass is a food writer, recipe creator, and cookbook author based in Brooklyn. What Can I Bring? launches next week. His recipes have been featured in Bon Appétit, Delish, Epicurious, and Food52. In his leisure time, he enjoys opera, exploring global cuisines, and saying yes to every party invitation. Toby and I encountered him last summer and were instantly charmed — Casey is truly the real deal!!!
P.S. Five entertaining observations we made at a drinks gathering, and seven tips for being an exceptional dinner host.
(Photos by Gentl and Hyers, food styling by Tyna Hoang, and prop styling by Stephanie De Luca. Recipes reprinted with permission from What Can I Bring? by Casey Elsass © 2025. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group.)
**Impressive Mosaic Jell-O: My Go-To Dessert for Wowing Guests**
When it comes to hosting, presentation is crucial—and nothing captures the crowd’s attention quite like a lively, jewel-toned Mosaic Jell-O. This retro-inspired dessert is not only visually appealing but also surprisingly light, making it the ideal sweet finish to any meal. Whether you’re throwing a summer barbecue, a festive dinner, or a birthday bash, Mosaic Jell-O is my favorite dessert for astounding guests. Here’s everything you need to know about this vibrant crowd-pleaser.
—
### What Is Mosaic Jell-O?
Mosaic Jell-O, sometimes referred to as stained glass Jell-O or broken glass Jell-O, is a dessert created by combining cubes of brightly colored gelatin with a creamy foundation, typically made from sweetened condensed milk and unflavored gelatin. The outcome is a mosaic-like appearance reminiscent of stained glass windows—hence the name. It’s a nostalgic treat that has stood the test of time, but its striking look and customizable flavors keep it relevant.
—
### Why Mosaic Jell-O Is a Showstopper
1. **Visual Appeal**
The striking cubes of Jell-O suspended in a creamy base produce a dazzling effect that instantly captures attention. It’s a dessert that looks far more complicated than it truly is, making you appear like a culinary virtuoso with minimal effort.
2. **Customizable Flavors and Colors**
You can mix and match flavors and hues to fit any event. Think red and green for the holidays, pastels for Easter, or team-themed colors for game-day gatherings. The options are limitless.
3. **Make-Ahead Friendly**
Mosaic Jell-O requires time to set, which means you can (and should) prepare it one day in advance. This makes for a stress-free option when entertaining guests.
4. **Kid- and Adult-Approved**
The vibrant colors attract kids, while the light, creamy texture delights adults. It’s an adaptable dessert that’s enjoyed by all ages.
—
### How to Make Mosaic Jell-O
**Ingredients:**
– 3 to 4 boxes of flavored Jell-O (in various colors/flavors)
– 1 can (14 oz) sweetened condensed milk
– 2 packets unflavored gelatin
– 1 cup boiling water (for unflavored gelatin)
– 1 cup cold water (for unflavored gelatin)
– Additional boiling water (for flavored Jell-O)
**Instructions:**
1. **Prepare the Colored Jell-O Cubes:**
– Dissolve each flavored Jell-O packet in 1 cup of boiling water (instead of the usual 2 cups to create firmer cubes).
– Pour each flavor into separate shallow containers and chill until completely set (around 4 hours or overnight).
– Once set, chop the Jell-O into small cubes.
2. **Create the Creamy Base:**
– In a mixing bowl, sprinkle the unflavored gelatin over 1 cup of cold water. Allow it to bloom for 5 minutes.
– Add 1 cup of boiling water to fully dissolve the gelatin.
– Mix in the sweetened condensed milk and let it cool to room temperature.
3. **Assemble the Mosaic:**
– Gently combine the colored Jell-O cubes and arrange them in a large mold or baking dish.
– Pour the cooled creamy mixture over the cubes, ensuring even distribution.
– Refrigerate for at least 4 hours or until completely set.
4. **Serve and Impress:**
– To unmold, briefly dip the container in warm water to loosen the edges, then invert onto a serving platter.
– Slice and serve chilled.
—
### Tips for Success
– **Utilize a Silicone Mold:** These make unmolding easier and provide a professional finish.
– **Don’t Rush the Cooling Process:** If the creamy mixture is too warm when poured over the cubes, it may melt them and compromise the mosaic effect.
– **Add a Twist:** For a more refined flavor, consider adding a splash of coconut milk or a hint of citrus zest to the creamy base.
—
### Final Thoughts
Mosaic Jell-O is not merely a dessert—it’s a conversation starter. Its stunning appearance and refreshing flavor make it a standout on any dessert table. Best of all, it’s simple to create, endlessly adaptable, and guaranteed to leave a memorable impression. So the next time you aim to dazzle your guests, skip the intricate soufflés and opt for a show-stopping Mosaic Jell-O. Trust me, they’ll be asking for your recipe.
—
**Ready to Give It a Try?**
Gather your favorite Jell-O flavors, a can of condensed milk, and a sprinkle of creativity. You’re just a few steps away from dessert excellence.
