Cooking Attempt

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:

Summer Cheese & Fruit Mold

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.

About lumar1298

Love to read, write, and meditate. I Also have a creative side. I enjoy crafting and designing and when I want action, then I dance.
This entry was posted in Recipes. Bookmark the permalink.

A penny for your thought...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s