Description
This vibrant Jello Cake transforms humble gelatin into a structural masterpiece by layering translucent fruit-filled sections with a rich, creamy sweetened condensed milk base. Perfectly set in a Bundt pan, this refreshing no-bake dessert offers a sophisticated balance of tart strawberries and velvety sweetness.
Ingredients
- 3 (6-ounce) packages strawberry gelatin mix
- 5 cups boiling water, divided
- 3 cups cold water, divided
- 2 cups fresh strawberries, thinly sliced
- 1 (14-ounce) can sweetened condensed milk
- Non-stick cooking spray
- Fresh mint leaves for garnish
Instructions
- Whisk two packages of strawberry gelatin into 4 cups of boiling water until dissolved, then stir in 2 cups of cold water.
- Lightly coat a 10-inch Bundt pan with non-stick spray and pour 2 cups of the gelatin mixture into the pan; refrigerate for 30 minutes.
- Arrange 1/4 cup of strawberry slices over the chilled layer, pour in another 2 cups of the liquid gelatin, and return to the refrigerator for 30 minutes.
- Add the remaining strawberries (saving a few for garnish) and the rest of the first gelatin batch to the pan; chill for another 30 minutes until tacky.
- In a separate bowl, dissolve the final gelatin package in 1 cup boiling water, stir in 1 cup cold water and the sweetened condensed milk, and let cool to room temperature.
- Slowly pour the creamy mixture over the set fruit layer and refrigerate the entire cake for at least 3 hours, or overnight for best results.
- To unmold, flip the pan onto a serving plate (using a warm water dip if necessary) and garnish with reserved strawberries and fresh mint.
Notes
For the most professional appearance, ensure each layer is firm enough to support the next but still slightly sticky to ensure they bond together perfectly. Using a thin, sharp knife dipped in warm water will help you achieve clean slices that showcase the distinct creamy and fruit-filled sections.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American