Mexican Milk Jello
Mexican Milk Jello is a soft, airy, creamy chilled dessert made with strawberry Jell-O and whipped evaporated milk. It sets into a fluffy, mousse-like treat that is easy to share and fun to serve cold.
Ingredients
- 1 (6-ounce) box strawberry Jell-O
- 1 cup boiling water
- 1/2 cup cold water
- 1 (12-ounce) can evaporated milk chilled in the freezer for at least 1 hour before starting
- fresh fruit and whipped cream for serving, optional
Instructions
- Put the unopened can of evaporated milk in the freezer for at least 1 hour before making the dessert, until very cold but not frozen solid.
- In a large bowl, whisk the strawberry Jell-O powder with the boiling water until every grain is completely dissolved.
- Stir in the cold water, then let the Jell-O mixture sit until it reaches room temperature.
- Pour the chilled evaporated milk into a large mixing bowl and beat with an electric mixer until soft peaks form, the volume doubles, and the milk becomes light and fluffy.
- With the mixer running, slowly pour the cooled Jell-O mixture into the whipped evaporated milk and keep mixing until fully combined and evenly pink.
- Immediately pour the mixture into a 9x13-inch glass dish or divide it among individual serving bowls, then refrigerate for 1 to 2 hours until fully set.
- Serve cold with fresh fruit and whipped cream if desired, cutting into squares if using a 9x13-inch dish.
Notes
Cover leftover Mexican Milk Jello tightly and keep it in the refrigerator. It is best within 2 to 3 days while still fluffy and fresh-tasting; after that, it may weep a little around the edges. Do not reheat gelatin, and add whipped cream and fresh fruit right before serving for the best texture.
Nutrition
Calories: 93kcal
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