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.
Prep Time20 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 20 minutes mins
Course: Dessert
Cuisine: bulgarian
Servings: 20
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
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.
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.
Calories: 117kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 82mg | Potassium: 30mg | Sugar: 7g | Vitamin A: 325IU | Vitamin C: 2.2mg | Calcium: 20mg | Iron: 0.1mg