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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.

Strawberry jello in a glass with cover on a white decorative plate with a wooden spoon.

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.

Strawberry jello in a glass on a decorative plate.

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.

Strawberry Jell-O

5 from 4 votes

A simple jello recipe that sweet, light and creamy! The best dessert recipe for any occasion.

Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: Russian
Keyword: jello
Calories: 197 kcal
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 15 x10 Glass Dish (2 inches tall)


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

Gelatin Mixture

  • 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


  1. 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.

  2. 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.

  3. Combine gelatin & milk: Slowly add cups of warm milk to the gelatin mixture while continuously whisking.

  4. Combine Base & Gelatin mixture: While whisking on high speed, add the milk+gelatin mixture to the mixture from step 1.
  5. Pour half of the mixture into a glass Pyrex dish (15x10 inches) and even it out with a spoon as much as you can.
  6. Flavor the mixture: Add 3 tablespoons of powdered Strawberry Jell-O to the rest of the mixture and quickly whisk together to combine.

  7. Pour the mixture with jell-o over the white jello in the Pyrex dish and even it out.
  8. Allow to set in the fridge for 2+ hours.
  9. Alternatively, you can add 6 tablespoons of jello to the whole mixture if you want one colored jello.

Recipe Notes

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.

Nutrition Facts
Strawberry Jell-O
Amount Per Serving
Calories 197 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 21mg7%
Sodium 63mg3%
Potassium 127mg4%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 28g31%
Protein 3g6%
Vitamin A 261IU5%
Vitamin C 1mg1%
Calcium 103mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Anna

    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.

    · Reply
  • Dina

    Hi, is the cool whip thawed or still frozen?

    · Reply
  • Nataliya

    How long can i keep this out before it starts to melt? i want to make this for a outdoor party

    · Reply
    • Hi Natalya,
      I haven’t done it outside, but we had a party indoors and it kept on the table for a couple hours just fine.

      · Reply
  • Marina

    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

    · Reply
    • 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.

      · Reply
  • Valentina

    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?

    · Reply
    • 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.

      · Reply
  • Rachel

    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!

    · Reply
    • Hi Rachel!
      I used greek, but I think any non flavored yogurt should be fine 🙂

      · Reply
  • kim craft

    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!

    · Reply
    • Thanks Kim for using my recipe!

      · Reply
  • Victoria

    I found you through Pinterest and wow, your food looks amazing! I’m drooling over here, looking everything over and pinning tons of stuff:)

    · Reply
    • Thanks so much Victoria, appreciate your kind words!

      · Reply

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