MILK STRAWBERRY JELLO MOLD BUNDT RECIPE
Milk Strawberry JellO Mold Bundt Recipe – a light and delicious no-bake dessert, made with a few staple ingredients.
Author: Cookinglsl/Photo credit to cookinglsl.com
Ingredients
- 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:
- ½ cup fresh strawberries
Instructions
- For the Milk Layer:
- 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).
- 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.
- 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:
- Prepare Jell-O according to the directions on the package. Cool completely to room temperature.
- To Assemble:
- 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.
- 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.
- 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.