I was just wondering if there might be a way to make the layers come out naturally, if the dessert will settle on its own somehow - and, so I am offering suggestions, with the caveat they may not work. It may be one of these will be a good enough answer. To make it come out in two layers, though, seems trickier - either ending up with a uniform dessert, like Jolenealaska's, or making two batches of of different consistency and deliberately layering them. This should make a light, fluffy dessert with the right flavor profile. Chill till set, about 4 hours.īoth Jolenealaska's link and Dorothy's second answer have the jello set with boiling water, chilled until semi-firm, and then added to the evaporated milk (or whipped cream). Whisk in the whipped cream and pour the Jello mixture on top of the first layer. When the bottom layer is slightly jelled, whip the cream and repeat the process with the second bowl of dry gelatin, decreasing the cold water to ¾ cup. Chill till slightly jelled, about 30 minutes. Pour mixture into clear glasses (6-8 depending on size) filling to halfway point. Add one cup of cold water and mix till combined. Add one cup boiling water to first bowl and stir till all sugar is dissolved. Remove and beat at high speed until thick, 3-4 minutes.Īlternatively, food author Liz Berg has devised a method that emulates the discontinued Jello 1-2-3 product that separated into layers:ġ/4 cup heavy cream, whipped ĭivide dry Jello into two medium sized bowls. To whip evaporated milk, an easy method is to pour the contents into a metal or glass mixing bowl, and place it (and, separately, the beaters) in the freezer for 30-45 minutes, until ice crystals begin to form. Add the whipped evaporated milk blend well. Add enough ice to cold water to measure 1-1/4 cups add to blender. Kraft has a recipe that resembles what you describe, in which you could substitute whipped evaporated:Īdd boiling water to gelatin mix in a medium bowl stir 2 minutes, until completely dissolved.
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