Milk Strawberry Jell-O Mold Bundt Recipe
Milk Strawberry Jell-O Mold Bundt Recipe – a light and delicious no-bake dessert, made with a few staple ingredients.
Happy International Women’s Day! Let’s celebrate with this Milk Strawberry Jell-O Mold Bundt Cake. Another no bake dessert, I hope you like.
Made with Strawberry Jell-O for the top layer and milky mousse layer on the inside. It is very light, not to sweet and looks impressive.
Made in a bundt pan, it does not require a lot of time to prepare, but you have to be patient to let it set.
I’ve shared a very similar recipe with you , but that cake was made in a springform pan and I used Raspberry Jello-O. The ingredients are almost the same. I’m talking about this No Bake Raspberry Mousse Cake.
I saw a cake like this on the web, this is where I got the idea for the Milk Mousse layer being on the inside, then I just used the recipe I had, but made some small changes.
How do you plan the white layer on the inside?
You make the white layer first, let is set, then separate the layer from the bundt pan, (you can invert it onto a platter, then place it back into the pan. Then you carefully pour the prepared Strawberry Jell-O in the bundt pan, between the white layer and the walls of the pan. This way the white layer is floating in the strawberry one. Then you let the Jell-O layer set.
Hope I was able to explain and you got the idea 🙂
I know I should have made a video, but I don’t really have time for these lately. My baby takes about 99% of my time and I can only share some very quick and easy recipes, that I make while he is napping or if I get some help with him.
I made this cake for Valentine’s Day, but it is perfect for any holiday or even a birthday party.
With its light texture and fruity flavor it makes a great summer dessert.
- 6 oz (170g) Strawberry Jell-O
- 2 cups boiling hot water
- 2 cups cold water
- 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
- 1/2 cup fresh strawberries
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.
Prepare Jell-O according to the directions on the package. Cool completely to room temperature.
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.