Strawberry Jello Cake
Servings: 1 10" Bundt Cake
Ingredients
- 3 6- oz packages of Strawberry Jell-o Mix
- 5 cups boiling water divided
- 3 cups cold water divided
- 2 cups strawberries sliced
- 14 oz can sweetened condensed milk
- Mint leaves for garnish
Instructions
- Dissolve 2 packages of Jell-O Mix in 4 cups of boiling water. Add 2 cups cold water, and mix.
- Grease a 10-inch bundt cake pan with non-stick spray.
- Pour approximately two cups of the liquid jello into the prepared pan, then refrigerate for 30 minutes.
- Add 1/4 cup of sliced strawberries to the refrigerated mix, then pour 2 cups of jello to cover them. Refrigerate for 30 minutes.
- Reserve 1/4 cup of sliced strawberries. Add the remaining strawberries and Jell-o -mix to the bundt pan. Refrigerate for 30 minutes.
- In a heat-proof bowl, dissolve the last package of Jell-o Mix in 1 cup of boiling water. Add 1 cup of cold water and stir.
- To the same bowl, add the condensed milk and mix well until mixture appears creamy. Let the mixture come to room temperature, about 15 minutes.
- Once the jello cake has cooled and is firm to the touch, carefully pour the creamy jello mixture on top of the firm jello.
- Refrigerate for a minimum of 3 hours, or preferably, overnight.
- To remove the jello cake from the mold, place a large plate on top of the bundt pan. Flip in one swift movement.
- Decorate with remaining sliced strawberries and mint leaves.
Notes
If the jello cake is difficult to remove from mold, heat the bundt pan mold by dipping the mold into hot water bath before flipping