Strawberry Bird’s Milk Jello
Strawberry Bird’s Milk Jello, light, fluffy, and not bland like all other white jello’s this is a must! Done in 20 minutes or less.
I was at a party couple of weeks ago and someone brought this amazing Strawberry Bird’s Milk Jello there. I quickly found out who made it and asked for the recipe, because I just needed to know how to make something this good.
Party desserts can feel very heavy, especially after a feast of a meal that everyone tends to make for Christmas, New Year, and such, but this jello is something that no one will refuse. Thank you, Olena for sharing the recipe!
In the recipe, it says to add from 8 to 16 ounces of Cool Whip. You can decide for yourself whether to add 8 or 16. Adding 8 ounces will yield a more dense Bird’s Milk jello while adding 16 will make it more fluffy. The one pictured has 12 oz, so it’s something in between the two.
This recipe can also be made in a cake ring, which will be removed right before serving.
You can also add fresh berries like blueberry or raspberry for an additional flavor boost.
A simple jello recipe that sweet, light and creamy! The best dessert recipe for any occasion.
Whip together for 1 minute:
- 2 cups sour cream
- 8-16 oz Cool Whip topping (use more or less depending on how fluffy you'd like it to be)
- 1 cup unflavored or Vanilla yogurt
- 2 Tbsp vanilla extract
- 1 1/2 cups sugar
- 4 packs unflavored gelatin or 8 tsp unflavored gelatin
- 1/2 cup water
- 1 1/2 cups whole milk slightly warmed up
For the Strawberry Layer
- 3-6 Tbsp powdered Strawberry Jell-O or any other flavor
- 15 x10 2 inch deep glass dish
Make the base: In a very large bowl, whip together 2 cups sour cream, 1½ cups sugar, 1 cup greek yogurt, 2 tablespoons of vanilla extract and 8-16 oz cool whip together until well combined, about 1 minute.
Dissolve gelatin In a separate medium-sized microwaveable bowl, add 8 teaspoons of unflavored gelatin and 1/2 cup water. Allow blooming for 2-3 minutes. Then, heat in the microwave in 10-second intervals until gelatin is dissolved. Do not boil.
Combine gelatin & milk: Slowly add 1½ cups of warm milk to the gelatin mixture while continuously whisking.
Combine Base & Gelatin mixture: While whisking on high speed, add the milk+gelatin mixture to the mixture from step 1.
Pour half of the mixture into a glass Pyrex dish (15x10 inches) and even it out with a spoon as much as you can.
Flavor the mixture: Add 3 tablespoons of powdered Strawberry Jell-O to the rest of the mixture and quickly whisk together to combine.
Pour the mixture with jell-o over the white jello in the Pyrex dish and even it out.
Allow to set in the fridge for 2+ hours.
Alternatively, you can add 6 tablespoons of jello to the whole mixture if you want one colored jello.
This recipe can be prepared in one large glass baking dish, or in individual cups.
If you wish to pipe it nicely into small serving glasses, wait until the jell-o mixture starts to thicken enough to leave a visible indent when you try to go through the mixture with a spoon, then put it into a piping bag and fill the cups.
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Hi Marina, I want to make the Strawberry Birds Milk Jello but I don’t understand if I am supposed to use 8oz of Cool Whip, 16oz of Cool Whip or pick any size on between. At one point I thought it was 8 – 16oz containers of Cool Whip. If you can clarify that would be great.
For firmer texture use 8 oz, for fluffier use 16 oz.
Hi, is the cool whip thawed or still frozen?
Thawed cool whip.
How long can i keep this out before it starts to melt? i want to make this for a outdoor party
I haven’t done it outside, but we had a party indoors and it kept on the table for a couple hours just fine.
Hi there.. I made this recipe twice. First time came out great . Fluffy and smooth! I followed all the details. Second time around I also followed all details but for some reason the gelatin curdled up. The texture was like eating cottage cheese. Can you tell me what went wrong? I can’t figure it out. Thank you
When you say the gelatin curdled up, you mean when you added it it became all curdled, right? I think I had that happen once, and I think it is because the gelatin was drastically diffferent in temperature from the rest of the mixture, so when you mixed it in, it just hardened too fast.
If I make this in a cake ring will it fill it up to the top? Also what do you think if I added a clear layer of fruit jello on the bottom? So like clear layer, whipped topping layer, and the fruit mousse layer?
I am not sure how big your cake is….
I have not done it with the clear layer of jello on the bottom so I can not tell you if it will work or not, but I can’t see why it would not work.
Just came across your recipe on Pinterest and want to make this today 🙂 Question, though… does it have to be Greek yogurt? Or will any other yogurt work for this? Thanks!
I used greek, but I think any non flavored yogurt should be fine 🙂
I just made this dessert and can’t wait to eat it in a couple hours. I am previewing it to see if it is one of the desserts that I will serve fora Valentine’s dinner at our church!
Thanks Kim for using my recipe!
I found you through Pinterest and wow, your food looks amazing! I’m drooling over here, looking everything over and pinning tons of stuff:)
Thanks so much Victoria, appreciate your kind words!