KODE IKLAN PARALAX
Ingredients
For the cream cheese Layer:
3 Tablespoon powdered unflavored gelatin.
1 cup cold water.
1 block 8 oz cream cheese.
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 JellO
2 cups boiling hot water
2 cups cold water
For garnishing:
Fruits of your choice.
Instructions
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.
Enjoy!!
Source : https://amiraspantry.com/
0 Comments