Milk Strawberry JellO Mold Bundt Recipe

Milk Strawberry JellO Mold Bundt is a nostalgic, eye-catching dessert that’s creamy, fruity, and fun to slice. With its elegant molded shape, this no-bake treat blends sweet strawberries, smooth milk gelatin, and a touch of vanilla into a beautifully layered bundt. Perfect for holidays, parties, or potlucks, it’s as delightful to eat as it is to display.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

strawberry-flavored gelatin (JellO) packetsboiling watercold watercondensed milkevaporated milkwhole milkunflavored gelatinvanilla extractfresh strawberries (sliced)nonstick spray or neutral oil (for greasing the mold)

directions

Lightly grease a Bundt or gelatin mold with nonstick spray or a thin layer of oil. Wipe away any excess with a paper towel.

Dissolve the strawberry JellO in boiling water, stir well, then add cold water. Let cool to room temperature.

Pour a portion of the strawberry JellO into the mold and refrigerate for 10–15 minutes until slightly thickened but not fully set. Add sliced strawberries, then pour more JellO over them. Chill until fully set, about 1 hour.

In a separate bowl, sprinkle unflavored gelatin over a few tablespoons of cold water and let bloom for 5 minutes.

Heat the whole milk slightly, then stir in the bloomed gelatin until dissolved. Add condensed milk, evaporated milk, and vanilla extract. Let cool to room temperature.

Once the strawberry layer is set, gently pour the milk mixture over the top. Chill for at least 4 hours, or overnight, until completely firm.

To unmold, dip the mold briefly in warm water, then invert onto a serving plate. Gently lift the mold to release.

Servings and timing

This recipe serves 12–14 slices.
Preparation time: 30 minutes
Chilling time: 5–6 hours (including layers)
Total time: 6 hours 30 minutes (or overnight)

Variations

Use raspberry or cherry JellO for a flavor change.
Add diced fruit or berries into the milk layer.
Make individual portions in silicone molds or cups.
Add a strawberry purée swirl to the milk mixture for visual contrast.
Use flavored condensed milk for a unique twist.

storage/reheating

Store covered in the fridge for up to 5 days.
Do not freeze, as gelatin can change texture when thawed.
Serve chilled—no reheating needed.

FAQs

Can I use sugar-free JellO?
Yes, just follow package directions with adjusted sweeteners.

Do I have to use all three milks?
For the creamy texture, it’s best—but you can substitute with regular or plant-based milk if desired.

How do I prevent the layers from mixing?
Let each layer fully set and cool before adding the next.

Can I use fresh whipped cream on top?
Yes, it makes a great garnish just before serving.

Why use unflavored gelatin?
It sets the milk layer without adding flavor or color.

Can I make this in a different shape?
Yes, any mold works—just adjust chill time depending on size.

How do I know when it’s fully set?
It should feel firm and hold shape when gently pressed.

Can I add food coloring to the milk layer?
Yes, pastel pink or white works well for a layered effect.

What’s the best way to unmold it?
Warm the mold briefly in hot water and gently pull edges to release air.

Can I make it two days ahead?
Yes, just keep it refrigerated and covered until ready to serve.

Conclusion

Milk Strawberry JellO Mold Bundt is a charming, creamy, and fruity dessert that brings a retro touch with a modern twist. With its layered beauty and luscious taste, it’s a standout treat that’s as easy to make as it is to enjoy—perfect for impressing guests or simply celebrating strawberry season in style.

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