Layered Leche Gelatin Salad

Layered Leche Gelatin Salad
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Calories 299 cals
Total Fat 12 g
Cholesterol 46 mg
Dietary Fiber 0 g
Sodium 132 mg
Protein 8 g
Total Carbohydrate 39 g

Prep Time: 30 Minutes

Time to Table: 3 Hours

Serves: 12


  • 2 envelopes (2 tablespoons) unflavored gelatin
  • 2 14-ounce cans sweetened condensed milk
  • 1 cup Daisy Sour Cream
  • 4 ounces cream cheese
  • 4 cups cold water, divided
  • 2 3-ounce boxes strawberry gelatin


Spray a glass bowl or gelatin mold with non-stick cooking spray. Place in the freezer. In a blender, blend the sweetened condensed milk, sour cream, and cream cheese until smooth. Pour the mixture into a 2-quart sauce pan and heat on medium heat. Sprinkle the unflavored gelatin and whisk constantly until the gelatin is completely dissolved. Pour 1/3 of the gelatin mixture into the mold. Refrigerate until the gelatin is completely set (about 15 to 20 minutes). Meanwhile, leave the remaining whit gelatin mixture in the sauce pan. Add ¼ cup water and whisk frequently to prevent from thickening. In a 3-quart sauce pan, boil 2 cups of water. Add the strawberry gelatin and stir until completely dissolved. Add 1 3/4 cups cold water and mix well. Leave on stovetop until it cools. To create the layers: Using a ladle, carefully pour about 1/3 of the strawberry gelatin mixture on top of the (white layer) gelatin that is already set (red layer). Refrigerate until the gelatin is completely set (about 15 to 20 minutes). Repeat layers. Refrigerate at least 2 hours once finished adding layers. To easily unmold: run a thin sharp knife around the top edge of the gelatin. Then, place a round platter on top of the gelatin mold and carefully turn over. Garnish with strawberries.


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