My first attempt at making jello with milk instead of water wasn’t a total failure, but it didn’t get dissolved as I would have liked. The milk didn’t get lumpy, but it looked like an egg drop soup instead of jello. I went online and found this great jello dessert. Doesn’t seem like a struggle to make… Maybe I’ll give it a try for the holidays… Have to share…
Here’s the splendid dessert:
- 1 pkg. (3 oz.) peach gelatin
- 2 sm. nectarines or peaches, peeled
- 1/2 c. sugar
- 1 envelope unflavored gelatin
- 1/2 c. milk
- 2 eggs, separated
- 2 pkg. (8 oz.) cream cheese, softened
- 1 tsp. lemon peel
- 1 pkg. (10 oz.) frozen raspberries in syrup, slightly thawed
- 1 pkg. (3 oz.) raspberry gelatin
How to make it
- In bowl, dissolve peach Jello in 3/4 cup boiling water; stir in 3/4 cup cold water. Pour 1/8 inch layer gelatin into 8 cup mold; refrigerate until almost set. Refrigerate remaining gelatin until it mounds. Slice 1 nectarine; arrange in gelatin in mold. Slice remaining nectarine; fold into gelatin in bowl; spoon over layer in mold. Refrigerate.
- In 2 quart saucepan, stir sugar and unflavored gelatin. Beat in milk and egg yolks; cook over low heat, stirring until thickened. Remove from heat.
- In large bowl with mixer at low speed, beat cream cheese until smooth. Beat in gelatin mixture.
- In small bowl with mixer at high speed, beat egg whites. Fold whites and lemon peel into cheese mixture; pour over peach layer. Refrigerate.
- In bowl, dissolve raspberry Jello in 3/4 cup boiling water. Stir in raspberries; pour over cheese layer. Cover and refrigerate until set, about 4 hours.
- To serve: Moisten top of gelatin and a chilled plate — the moist surfaces make it easier to slide the gelatin into the center of the plate after it has been unmolded.
- Fill sink with warm water and dip mold in — do not use hot water as it will melt the gelatin. (If oven-proof glass, china, or paper containers are used as molds, the water should be slightly warmer.) Working quickly, dip the mold just to the rim in the warm water — about 10 seconds. Lift from water, hold upright, and shake slightly to loosen the gelatin from mold. Invert moistened plate on mold. Always unmold gelatin on a chilled or cold plate or platter — a warm plate will melt the gelatin. Then invert plate and mold together. Lift off mold carefully — if gelatin doesn’t release easily, dip the mold in warm water again. If necessary, move gelatin to center of plate.