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Milk Strawberry Jell-O Mold Bundt Recipe

Prep Time 20 mins
Cook Time 4 hr
Total Time 4 hr 20 mins
Course: Dessert
Cuisine: bulgarian
Servings: 20
Calories: 117 kcal

For the Jell-O layer:

  • 6 oz (170g) Strawberry Jell-O
  • 2 cups boiling hot water
  • 2 cups cold water

For the Milk Layer:
  • 3 tbsp (30g) powdered gelatin
  • 1 cup cold water
  • 8 oz (227g) cream cheese
  • 1 can (14oz/397g) sweetened condensed milk
  • 1 can (12oz/354ml) evaporated milk
  • 1 cup (250ml) heavy cream or full fat milk

For garnishing:
  • 1/2 cup fresh strawberries
  • Order Ingredients Powered by Chicory

For the Milk Layer:

  1. Sprinkle gelatin over cold water. Let it stand for 10 minutes until it blooms. Heat over a double boiler or in the microwave (for 40 seconds in microwave).
  2. In a bowl, using an electric mixer, beat cream cheese condensed milk together for 3 minutes. Scrape the sides and the bottom of the bowl. Add evaporated milk and cream and beat for 2-3 minutes until incorporated.
  3. Add gelatin and mix to combine. Pour mixture in a bundt ban, sprayed lightly with cooking spray. Refrigerate for 2 hours.

For the Jell-O layer:
  1. Prepare Jell-O according to the directions on the package. Cool completely to room temperature.

To Assemble:
  1. Remove the bundt pan from the fridge. Carefully separate the white layer from the sides of the pan and invert onto a serving platter. Then immediately flip it back into the pan.
  2. Pour room temperature Jell-O mixture inside the pan, pour slowly and carefully around the sides of the pan. The white layer should be floating on top of the liquid Jell-O. Refrigerate for at least 2 hours.
  3. To serve, loosen the cake, using a hair dryer (just for 30 seconds) or by placing the pan in hot water for 5 seconds, then flip the dessert onto a serving platter. Garnish with strawberries. Slice and serve.


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source : foodandcake123 .