Ingredients: For the Vanilla Layer: * 1/2 cup Cream Cheese * 3/4 cup sweetened condensed milk * 1 cup milk * 1 tbsp vanilla extract * 2 packets powdered unflavored gelatin (14 grams) dissolved in 1/4 cup hot water
For the Strawberry Layer: 1 box (170 g) strawberry flavored gelatin ('jello') * 2 cups hot water * 2 cups cool water * several drops red food coloring (optional)
Decoration: Fresh strawberries and blueberries * several sprigs of fresh mint
1. Combine the cream cheese in a blender with the condensed milk, regular milk and vanilla flavoring. Blend for 1 minute. Dissolve the two packets of unflavored gelatin in 1/4 cup hot water, then add to the vanilla mixture. Lightly spray the inside of a mold with vegetable oil (use a bundt cake mold or other type of decorative mold). Pour the mixture into the mold and refrigerate for 2 hours until the mixture is firm.
2. To prepare the strawberry gelatin mixture, empty the powdered gelatin into a large bowl and pour 2 cups of very hot water on top; stir until the gelatin dissolves. Now add the 2 cups of cool water and several drops of red food coloring (optional) and stir. Let cool to room temperature (about 15-30 minutes).
3. Remove the vanilla gelatin from the fridge; using your fingers, gently separate the gelatin away from the sides of the mold. Pour the strawberry gelatin on top of the layer of vanilla gelatin- the vanilla layer will now 'float'. Refrigerate for at least 2 hours until firm.
4. Remove from fridge, place a large plate on top of the mold and invert. Gently remove the mold and the gelatin dessert should (hopefully) be fully in tact. Place some fresh strawberries, blueberries and sprigs of fresh mint in the center of the mold for decoration.
Notes: If you cannot lift the mold from the gelatin after it has cooled in the fridge, try resting just the bottom of the mold in a bowl of warm water for 30 seconds. This will loosen the gelatin.
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