This was a fairly interesting dessert. It is made with evaporated milk which I thought that while a little different, it would bring some creamyness to the jello. Almost like a cross between jello and pudding. And it did end up that way (in my opinion), although it wasn’t all that great. Neither of the girls liked it and while I didn’t hate it, it was not a favorite. It was one of those things that you feel almost obligated to eat because you don’t want to throw anything away.
On the plus side, other than burning some of the milk to the bottom of a pot, this came together easily and I am proud of myself for getting the finished product out of the pan in one piece. I think it is worth a shot to try.
Recipe taken from the Summer ’14 issue of Kraft Food & Family
2 (12 ounce) cans evaporated milk, divided
1 cup water
2 (3 ounce) packages raspberry flavored jello
Assorted fruit (strawberries and blueberries suggested) for garnish
Bring one can of evaporated milk and the one cup of water to a boil in a small saucepan. Place the dry jello in a medium bowl and add the milk mixture. Stir for three minutes or until all the jello is dissolved. Stir in the second can of evaporated milk.
Pour into a greased 9×5 loaf pan. Let set up in the fridge for at least two hours (mine was in there about four hours). Turn over on to a plate to un-mold. Garnish with fruit (and cool whip as I did if desired).