Description
This Milk Strawberry Jell-O Mold Bundt is a nostalgic no-bake dessert made with layers of creamy milk gelatin and sweet strawberry gelatin, set in a Bundt pan for a beautiful presentation.
Ingredients
Units
Scale
- 1 (6 oz) package strawberry Jell-O
- 2 cups boiling water
- 1 cup cold water
- 1 (14 oz) can sweetened condensed milk
- 2 envelopes unflavored gelatin (about 2 tablespoons)
- 1 cup hot water (for dissolving unflavored gelatin)
- 1/2 teaspoon vanilla extract
- 1 cup sliced fresh strawberries (optional)
- Nonstick spray or oil (for greasing the Bundt pan)
Instructions
- Lightly grease a Bundt pan with nonstick spray or a thin layer of oil.
- In a bowl, dissolve the strawberry Jell-O in 2 cups boiling water. Stir until fully dissolved, then add 1 cup cold water. Let cool to room temperature.
- Pour half of the strawberry Jell-O into the prepared pan. Chill in the fridge for 30–40 minutes until partially set.
- In a separate bowl, dissolve unflavored gelatin in 1 cup hot water. Let cool slightly, then stir in sweetened condensed milk and vanilla extract to make the milk layer. Let come to room temperature.
- Carefully pour the milk mixture over the chilled strawberry layer. Chill again for 30–40 minutes until partially set.
- Top with the remaining strawberry Jell-O mixture. If using, scatter sliced strawberries before pouring for extra texture and flavor.
- Chill the entire mold for at least 4 hours or overnight until fully set.
- To unmold, dip the pan briefly in warm water and invert onto a serving plate. Serve chilled.
Notes
- Let each layer cool to room temperature before pouring to avoid melting the layer beneath.
- Clear strawberry gelatin can be used for a glassy finish.
- Decorate with whipped cream and extra strawberries before serving for a festive touch.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 24g
- Sodium: 130mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 10mg