Milk Strawberry Jell-O Mold Bundt recipes
This recipe creates a stunning layered Jell-O Bundt mold, combining vibrant strawberry Jell-O with a creamy, milky gelatin layer. It's a refreshing, visually appealing dessert perfect for gatherings, requiring careful layering and sufficient chilling to achieve its distinct striped effect.
Equipment
- 2 Large Mixing Bowls For Jell-O and cream cheese mixtures
- 1 Whisk For smooth incorporation of ingredients
- 1 Measuring Cups/Spoons For accurate ingredient measurement
- 1 Bundt Pan For molding the Jell-O dessert
- 1 Saucepan or Microwave-safe Bowl For dissolving gelatin
Ingredients
Main
- 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
Instructions
- In a large bowl, dissolve strawberry Jell-O in 2 cups boiling hot water. Stir until fully dissolved, then add 2 cups cold water. Set aside to cool slightly.
- In a small bowl, sprinkle powdered gelatin over 1 cup cold water and let it bloom for 5-10 minutes.
- In another large bowl, beat softened cream cheese until smooth. Gradually whisk in sweetened condensed milk, evaporated milk, and heavy cream (or full-fat milk) until well combined.
- Gently heat the bloomed gelatin (microwave for 15-20 seconds or over a double boiler) until fully dissolved and clear, stirring constantly. Do not boil.
- Slowly stream the dissolved gelatin into the cream cheese mixture, whisking continuously until thoroughly incorporated.
- Pour about half of the cooled strawberry Jell-O into a 10-12 cup Bundt pan. Refrigerate for 30-45 minutes, or until partially set but still slightly tacky.
- Carefully pour half of the milk mixture over the partially set strawberry Jell-O layer. Refrigerate for another 30-45 minutes, or until partially set.
- Repeat with the remaining strawberry Jell-O and then the remaining milk mixture, chilling each layer until partially set before adding the next.
- Once all layers are added, refrigerate the Bundt mold for at least 4 hours, or preferably overnight, until completely firm.
- To unmold, briefly dip the bottom of the Bundt pan in warm water (about 10-15 seconds), then invert onto a serving plate. Garnish with fresh strawberries before serving.
Notes
For optimal results, ensure your cream cheese is at room temperature to achieve a smooth, lump-free base for your milk layer. When dissolving the gelatin, 'bloom' it first in cold water for 5-10 minutes before gently heating to prevent clumping. Be patient with the setting times between layers; a slightly tacky but firm surface ensures clean separation and prevents bleeding. A light greasing of the Bundt pan can aid in an easier release. Garnish with additional fresh strawberries for a vibrant finish.