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strawberry flan jello recipe


strawberry flan jello recipe



Half layer cake

1 scoop strawberry mix*

1 cup water

1/3 cup vegetable oil


3 eggs

for tart dough

4 eggs

8 ounces cream cheese butter

1 can skim milk


1/ 4 cups of milk

1 teaspoon of whole vanilla extract

For the jelly pieces

150 cans of Strawberry Jelly (large pan)

4 glasses of milk



Preheat oven to 350 degrees Fahrenheit.

Coat a baking tray (15 cups) with nonstick cooking spray.

Follow the instructions on the box to prepare the strawberry shortcake. Pour the dough into the pan.

Shake to distribute the flakes evenly.

For the pie: Place the milk, eggs, whole milk, vanilla and cream cheese in the blender. Mix until



Pour the tart mixture over the strawberry mixture. Use the wheel to cut the pie dough neatly. While

baking, alternate layers so that the tart is on the bottom and the strawberry shortcake is on top.

Cover the tulip pan with aluminum foil

Place the tulip pan in a large pan filled with 5 cm of boiling water. Bake for 50-60 minutes or until a

toothpick inserted into the center of the cake comes out.

Remove from the oven and let cool on the counter for 30 minutes, then place in the fridge to chill


Open in the middle of a plate. and place it in the refrigerator while you prepare the jelly layer.


Clean a pan and spray lightly with nonstick cooking spray.

For the jelly pieces, mix 2 glasses of milk and the jelly over medium heat and boil. After the milk boils,

cook for 2-3 minutes or until the jelly is completely dissolved.

Place in a bowl, add the remaining 2 cups of milk and set aside. Let it cool slightly.

Return cake to pan. Carefully place a piping bag between the base and the cake. Add the jelly mixture

to the piping bag until the cake begins to float in the jelly. Allow the jelly to clear the top

Place the cake in the fridge and top with the remaining jelly

Refrigerate for 2 hours or until the jelly hardens

To modify, use the iron sideways for a few seconds to set the release jelly


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