Strawberry jelly with cream

Ingredients

Strawberry jelly:

2 packages of strawberry gelatin each package to make 1 liter
6 cups of boiling water
2 cups chopped strawberries optional
Creamy White Jelly:

3 sachets gelatin or unflavored powdered gelatin 21 gr
1 cup of water
1 can evaporated milk 360 gr
1 can condensed milk 384 gr
1 package cream cheese 190 gr

Directions:

Strawberry jelly:

Mix well the strawberry gelatin in the boiling water.
Empty in some greased molds or pyrex.
Refrigerate 3 to 4 hours or until they are very firm. Cut with the knife to make cubes.
Help yourself with a spatula to separate them all. Refrigerate until the gelatin is ready to assemble.

Creamy White Jelly:

Mix the unflavored gelatin or gelatin with the cold water until smooth. Let rest 5 minutes. Heat about 30 seconds in the microwave or until melted.
Blend the cream cheese, evaporated milk and condensed milk. Add the gelatin and blend well.
Grease a mold with oil or spray.
Empty out a few gelatin cubes, some chopped strawberries, and some of the white gelatin mixture. Move the mold so that it fits and there are no bubbles.
Repeat the same in several layers until the mold is filled.
Refrigerate for another 4 to 6 hours or until completely set.
Separate all the edges with your fingers. To make sure it doesn't stick to the bottom
you can submerge the mold in hot water for about 3 seconds.
Unmold, decorate if desired and refrigerate until serving.

Grades

Strawberry jelly: The grams vary according to the brand you use, just make sure that the envelope you use is to make a 1-liter jelly. You need 2 equal envelopes. The amount of liquid added to the strawberry gelatin is reduced so that the cubes are firmer and do not fall apart when we assemble the gelatin.