Jello Cream Cheese Mold
A luscious cream cheese sweet gelatin layer hugged by a strawberry jello and topped with fruits. A delicious no bake easy dessert that has the wow factor you need.
Servings: 16 servings
For the cream cheese Layer:
- 3 Tablespoon powdered unflavored gelatin
- 1 cup cold water
- 1 (8 oz) cream cheese block
- 1 can (14oz) sweetened condensed milk
- 1 can (12oz) evaporated milk
- 1 teaspoon vanilla extract
For the Jell-O layer:
- 1 Packet (6 oz) Strawberry Jell-O
- 2 cups boiling water
- 2 cups cold water
Make the cream cheese layer:
Sprinkle gelatin on cold water and let it stand for like 10 minutes until it solidifies. Heat in the microwave until it turns liquid again, almost 40 seconds.
In your blender add, cream cheese, gelatin, vanilla extract and both milks. Mix well until everything is combined.
Lightly brush or spray a bundt pan with oil, pour the cream cheese mixture in and refrigerate for 2 hours.
Make the jello layer:
Prepare jello according to package directions by simply dissolving the packet in 2 cups of hot water then adding the cold water in and mix well.
Let it cool down completely to room temperature.
After the jello has cooled, take off the bundt from the refrigerator and try to separate the cream cheese layer from the pan. You can do this by trying to loosen it with your fingers from the edges or carefully turning it into a plate and quickly returning it back again.
Poor hello mixture over, you'll notice that the white layer will float over the jello.
Refrigerate again for another 2 hours or overnight to set completely.
Take your jello cake out by placing it briefly for like 5 seconds in hot water.
Flip it into a serving plate and garnish with fruits in the middle and around the plate.
- Read the instructions on your gelatin packet first, some gelatin require hot water to bloom in so do that if this is the case.
- You will need to make sure that your cream cheese part has loosened completely from the sides and base of your bundt for it to float in the jello. Pour the jello carefully with a ladle for it to go to the sides and bottom of your bundt. The dessert will still taste and look great even if your cream part did not float. It will just look different so do not get frustrated.
- To get it out of the pan,this is the part when I usually get nervous, try putting it in hot water ( not boiling) for just 5 seconds and it will come out easily and nicely. Turn it into your serving platter garnish with lots of fruits free style.
- Some people suggested serving it with vanilla ice cream too.
Calories: 169kcal | Carbohydrates: 26g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 208mg | Potassium: 197mg | Sugar: 26g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 1mg