Milk and Strawberry Jelly Pudding Recipe

Introduction

This Milk and Strawberry Jelly Pudding is a delightful layered dessert combining creamy milk pudding with vibrant strawberry jelly. It’s perfect for a refreshing treat that’s both visually appealing and deliciously smooth.

Ingredients

• 500 ml Full Fat Milk
• 1 can Sweetened Condensed Milk (400 grams)
• 3 tbsp Gelatin
• ¼ cup Water (for gelatin)
• 2 packets Instant Strawberry Jello
• 1 cup Strawberries (chopped finely)
• 2 cups Water (for jello)

Instructions

1. Step 1: Bloom the gelatin by placing it in a saucepan with ¼ cup water. Mix well and let it stand for 10 minutes. Heat gently until completely melted into a liquid, then set aside.
2. Step 2: In another saucepan, combine the full fat milk and sweetened condensed milk. Heat until hot but not boiling. Stir in the melted gelatin using a whisk until fully incorporated.
3. Step 3: Pour half of the milk mixture into a glass dish or cake pan. Place in the freezer for about 20 minutes until the milk layer is partially set.
4. Step 4: Prepare one packet of instant strawberry jello by mixing it with 1 cup hot water. Stir thoroughly until dissolved and free of lumps. Set aside to cool for 5 to 10 minutes.
5. Step 5: Remove the milk layer from the freezer and gently pour the cooled strawberry jello over it. Return to the freezer for 10 to 15 minutes until this layer is set.
6. Step 6: Pour the remaining half of the milk mixture over the set strawberry layer. Freeze again for 20 to 30 minutes until firm.
7. Step 7: Prepare the second packet of strawberry jello according to package instructions. Stir in the finely chopped strawberries and allow to cool for 5 minutes. Pour this top jelly layer over the milk layer and refrigerate overnight to fully set.
8. Step 8: To serve, carefully unmould the pudding onto a plate. Cut into pieces and enjoy the creamy, fruity layers.

Tips & Variations

• For a firmer pudding, chill in the fridge instead of the freezer, extending setting time as needed.
• Replace fresh strawberries with other berries like blueberries or raspberries for a different flavor.
• Add a splash of vanilla extract to the milk mixture for extra aroma.
• If gelatin is unavailable, use agar-agar but adjust quantities according to the package instructions.

Storage

Store the pudding covered in the refrigerator for up to 3 days. Avoid freezing after the final set as this can affect texture. Reheat is not recommended; enjoy it chilled for the best experience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat milk instead of full-fat?

Yes, but full-fat milk provides a richer, creamier texture. Low-fat milk will work but may result in a less silky pudding.

How do I unmould the jelly pudding easily?

Run a warm knife or spatula around the edges of the dish, then dip the base briefly in warm water to loosen. Place a serving plate on top and invert carefully.

Milk and Strawberry Jelly Pudding Recipe

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★★★★★

4.7 from 72 reviews

• Author: Harry
• Total Time: 6 hours (including setting and chilling time overnight)
• Yield: 8 servings 1x

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Description

Milk and Strawberry Jelly Pudding is a layered dessert featuring creamy milk layers alternating with vibrant strawberry jelly, enriched with fresh strawberries for a fruity and refreshing treat. This no-bake pudding combines sweetened condensed milk, gelatin, and instant strawberry jello for a delightful texture and flavor.

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Ingredients

Scale 1x2x3x

Milk Mixture

• 500 ml Full Fat Milk
• 1 can Sweetened Condensed Milk (400 grams)
• 3 tbsp Gelatin
• ¼ cup Water (for gelatin blooming)

Strawberry Jelly Layers

• 2 packets Instant Strawberry Jello
• 2 cups Water (for dissolving jello)
• 1 cup Strawberries (chopped finely)

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Instructions

1. Bloom Gelatin: Take the gelatin in a saucepan, add ¼ cup water, and stir well. Let it bloom for 10 minutes, then gently heat it until it fully melts into a clear liquid. Set aside.
2. Creamy Milk Mixture: In a saucepan, combine the full fat milk and sweetened condensed milk. Heat until hot but not boiling. Pour in the melted gelatin liquid and whisk thoroughly to combine.
3. First Milk Layer: Pour half of the milk mixture into a glass baking dish or cake pan, then place it in the freezer for about 20 minutes until it is half set.
4. Make Instant Jello: In a bowl, dissolve one packet of instant strawberry jello in 1 cup of hot water, mixing until fully dissolved without lumps. Let it cool for 5 to 10 minutes.
5. Second Jelly Layer: Carefully pour the cooled strawberry jello over the half-set milk layer. Return to the freezer and let it set for 10 to 15 minutes.
6. Third Milk Layer: Pour the remaining half of the milk mixture on top of the set strawberry jello layer. Freeze again for 20 to 30 minutes until firm.
7. Top Jelly Layer: Dissolve the second packet of strawberry jello in 1 cup hot water, add the finely chopped strawberries, and mix well. Let cool for 5 minutes, then pour this over the third milk layer. Refrigerate overnight until fully set.
8. Serving: Remove from the fridge and gently unmold the pudding onto a serving plate. Cut into pieces and enjoy your layered milk and strawberry jelly pudding.

Notes

• Ensure gelatin is completely melted for a smooth texture without lumps.
• Do not overheat the milk mixture to avoid curdling.
• Allow each layer to set halfway or fully as directed for clean, distinct layers.
• Use a glass or non-stick dish for easy unmolding.
• Chilling in the freezer speeds up setting but be careful not to freeze solid; refrigerate overnight for best results.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: Western

Keywords: Milk Jelly Pudding, Strawberry Jelly Dessert, Layered Pudding, No-Bake Dessert, Gelatin Dessert, Strawberry Milk Pudding