CONDENSED MILK JELLO RECIPE RECIPES

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BROKEN GLASS JELLO RECIPE - FOOD.COM - FOOD.COM - RECIP…



Broken Glass Jello Recipe - Food.com - Food.com - Recip… image

This recipe is from a blog online. This dessert is very colorful (use your imagination for the colors that look good together). I recommend red, blue, yellow and green. Kids will love it! "Zaar wouldn't let me post 2 envelopes of unflavored gelatin (like Knox). The envelopes are .25 oz. each.

Total Time 10 minutes

Prep Time 10 minutes

Yield 6-12 serving(s)

Number Of Ingredients 4

4 (3 ounce) boxes Jello gelatin, different colors
1 (8 ounce) can sweetened condensed milk
2 (1/4 ounce) envelopes unflavored gelatin
water

Steps:

  • Dissolve each box of jello separately, into one cup of hot water. Pour into individual containers (square) and chill overnight.
  • Cut flavors of jello into small blocks.
  • Mix together carefully in a 9 x 13 inch pan.
  • In a separate bowl, dissolve 2 envelopes of unflavored gelatin in 1/4 cup cold water. Add dissolved gelatin to 13/4 cups hot water and condensed milk. Cool.
  • Poor cooled milk mixture over jello and chill overnight.

Nutrition Facts : Calories 345.1, FatContent 3.3, SaturatedFatContent 2.1, CholesterolContent 12.8, SodiumContent 316.6, CarbohydrateContent 71.8, FiberContent 0, SugarContent 69.3, ProteinContent 9.4

HOW TO MAKE A LAYERED JELLO MOLD | KITCHN



How To Make a Layered Jello Mold | Kitchn image

Learn how to make a two-layer jello mold with one gelatin mixture, the best liquids for making jello, and the best time to add fruit to this dessert.

Provided by Meghan Splawn

Categories     No-bake dessert    Dessert    Sweets

Total Time 0S

Yield 12

Number Of Ingredients 6

Cooking spray
2 cups mixed red fruit - such as berries, cherries, and cranberries
5 (1/4-ounce) envelopes unflavored powdered gelatin
7 cups cranberry juice cocktail, divided
1 cup granulated sugar
1 (14-ounce) can sweetened condensed milk

Steps:

  • Prepare the mold and chill the fruit: Coat a 10-cup Bundt pan or gelatin mold with cooking spray. Wipe with a paper towel to make sure there are no puddles of spray and the pan is well-coated. Rinse, dry, and cut strawberries into quarters. Stem and pit cherries. Refrigerate the fruit until needed.
  • Bloom the gelatin: Place the gelatin with 1 cup of the cranberry juice in a medium bowl and whisk to combine. Set aside to bloom while preparing the rest of the mixture.
  • Heat the juice and sugar: Heat the remaining 6 cups cranberry juice and sugar in a medium saucepan until the sugar is dissolved and the mixture comes to a bare simmer.
  • Melt the gelatin: Remove the cranberry mixture from the heat, add the gelatin mixture, and whisk until the gelatin is fully dissolved.
  • Divide the cranberry mixture: Measure off 3 cups of the cranberry mixture (a large glass measuring cup works best for this). Pour the remaining cranberry mixture into a large bowl.
  • Cool the gelatin mixture and add the fruit: Place the bowl of cranberry-gelatin mixture over an ice bath. Cool the mixture, stirring regularly, until quite thick and it has a hair gel-like texture to ensure that the fruit doesn't float when added, about 30 minutes. Once thickened, carefully fold in the fruit.
  • Refrigerate the fruit layer: Pour the gelatin-fruit mixture into the prepared mold. Refrigerate until set, about 2 hours.
  • Make the creamy layer: Add the sweetened condensed milk to the remaining 3 cups gelatin mixture and stir to combine. Cool at room temperature until the fruit-filled gelatin sets.
  • Add the creamy layer mold: Once the fruit-filled gelatin is set, carefully pour the creamy gelatin mixture into the prepared pan. Avoid pouring in one spot. Instead, steadily pour the creamy mixture in while turning the pan.
  • Refrigerate until set: Refrigerate the whole pan until set, about 4 hours but preferably overnight.
  • Unmold and serve: To remove the gelatin from the mold, carefully invert the mold onto a serving plate and let the mold fall gently from the mold onto the plate. This will take 2 to 3 minutes. (If it does not come out, fill the sink or large, wide pot — wider than your mold — with warm tap water. Dip the outside of the mold in the water for 10 seconds. Remove from the water, dry the outside of the mold, and flip out onto a serving plate.) Cut into slices and serve.

Nutrition Facts : SaturatedFatContent 2.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 55.2 g, SugarContent 52.2 g, ServingSize Serves 12, ProteinContent 5.2 g, FatContent 5.2 g, Calories 282 cal, SodiumContent 52.5 mg, FiberContent 0.0 g, CholesterolContent 0 mg

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