Birds Milk Jello Recipe
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Hooray! Christmas is almost here! I hope you are taking some time to relax and make new Christmas memories with those you love. If you wanted something easy, fun and perdy to make for Christmas – try this Birds Milk Jello recipe.
It’s Vera’s famous ptichiye moloko recipe (bird’s milk); a layer of creamy mouse topped with raspberry jello (don’t worry, I’m wrapping up my bird’s milk spree). I hope you enjoy this super easy and fancy dessert. You can easily double it for a potluck. I’ll have some exciting new Russian recipes for New Year’s so stay tuned!
What you will need to make Birds Milk Jello:
8×8-inch glass pyrex dish
Ingredients for Birds Milk Jello Layer:
(note: this is 1/2 of the original ptichye moloko recipe)
1 packet unflavored gelatin (1/4 oz (roughly 7 grams or 1 1/2 tsp) per packet
1/2 cup milk
1/2 cup sugar
8 oz tub sour cream
8 oz tub cool whip, refrigerated (should be fully thawed, not frozen)
6 oz raspberry jello
2 cups boiling water
Red Gel Food coloring (I use this one by Betty Crocker)
How to Make Birds Milk Jello (Mousse) Layer:
1. Spray a 8×8-inch glass baking dish with cooking spray. This keeps the jello from sticking to the pan when serving.
2. In a small pan, whisk together 1 packet unflavored gelatin with 1/2 cup milk over medium heat. Continue whisking until it just begins to steam, remove from heat (DO NOT BOIL). Set aside to cool.
3. In the bowl of an electric mixer over medium speed, whisk together 1/2 cup sugar, 8 oz tub of sour cream and a 8 oz tub of cool whip until well blended. Make sure your cool whip is fully thawed and soft or you will have clumps in your jello.
4. With the mixer on medium speed, slowly add the warm milk mixture until incorporated.
5. Immediately pour half of the cream into the prepared baking dish. Smooth the top.
6. Mix red food coloring (a few drops at a time until desired color is reached) into the second half of the cream until well-blended. Quickly spread pink jello over your white cream. Refrigerate for at least 30 minutes.
7. Dissolve jello with 2 cups boiling hot water and set aside to cool to room temperature.
8. Once jello is cool or just luke-warm, pour the raspberry jello over the bird’s milk. You can also add fruit over the top after you pour your jello. Try raspberries or sliced strawberries for an extra tang. Refrigerate jello 2-4 hours, or until jello is set. Have fun with it. Make it unique by adding any kind of jello or food coloring.
Birds Milk Jello Recipe
(note: this is 1/2 of the original ptichye moloko recipe)
- 1 packet unflavored gelatin, 1/4 oz (roughly 7 grams or 1 1/2 tsp per packet
- 1/2 cup milk
- 1/2 cup sugar
- 8 oz tub sour cream
- 8 oz tub cool whip, refrigerated (should be fully thawed, not frozen)
- 6 oz raspberry jello
- 2 cups boiling water
- Red gel food coloring
Spray a 8x8-inch glass baking dish with cooking spray. This keeps the jello from sticking to the pan when serving.
In a small pan, whisk together 1 packet unflavored gelatin with 1/2 cup milk over medium heat. Continue whisking until it just begins to steam, remove from heat (DO NOT BOIL). Set aside to cool.
In the bowl of an electric mixer over medium speed, whisk together 1/2 cup sugar, 8 oz tub of sour cream and a 8 oz tub of cool whip until well blended. Make sure your cool whip is fully thawed and soft or you will have clumps in your jello.
With the mixer on medium speed, slowly add the warm milk mixture.
Immediately pour half of the cream into the prepared baking dish. Smooth the top.
Mix red food coloring (a few drops at a time until desired color is reached) into the second half of the cream until well-blended. Quickly spread pink jello over your white cream. Refrigerate for at least 30 minutes.
Dissolve jello with 2 cups boiling hot water and set aside to cool to room temperature.
Once jello is cool or just luke-warm, pour the raspberry jello over the bird's milk. You can also add fruit over the top after you pour your jello. Try raspberries or sliced strawberries for an extra tang. Refrigerate jello 2-4 hours, or until jello is set. Have fun with it. Make it unique by adding any kind of jello or food coloring.
Read comments/reviewsAdd comment/review
SOOOO delicious. I made this for a friend’s 40th birthday party. She LOVES jello and cranberries so I mixed a can of jellied cranberry sauce in with the jello layer. When it was set I topped it with fresh raspberries. Wow….it..was…amazing. Thanks for the great recipe
Sounds awesome! I”m happy to know that the recipe was a hit. Thank you for sharing that with us.
is this ok to make in the small single serving cups?
Hi Dina, You would have to work quickly before the white portion sets, but we did something similar in our mousse cups recipe.
We loved this. I like to get Bird’s Milk Cake at our local European bakery and this is an easy way to satisfy that craving at home. Light and refreshing as well as beautiful. It turned out perfectly. Thank you.
Hi Michelle, I’m glad you loved this recipe. Thank you for your awesome feedback!
I was wondering if anyone has made this with regular heavy whip, if it would be strong enough to hold up to the hot milk?
My mom gets sick when she eats cool whip, hoping I can figure out a delicious alternative!
Hi Victoria. I haven’t tried that yet to advise but maybe someone else can share it here?
I have a question if i make jello today, would be ok to eat on Christmas eve ?
Hi Valentina, that should work! I haven’t tried it too far in advance so I don’t know what the absolute farthest in advance you could make it, but I think 2-3 days should be safe 🙂 Just be sure to cover it with plastic wrap so it doesn’t take on any food smells in the refrigerator.
How early can I make this jello and it still taste really good
I have breakfast brunch party this Saturday in morning
I’m debating making it tonight vs tomorrow morning
Hi Liliya, I haven’t tried it too far in advance so I don’t know what the absolute farthest in advance you could make it, but I think 2-3 days should be safe. Just be sure to cover it with plastic wrap so it doesn’t take on any food smells in the refrigerator.
My husband and I loved this so much especially with the adjustments I made to it. I haven’t done the red layer but instead I added fresh strawberries in the jelly layer and it just complemented so well the whole thing. So good! This is a keeper Natasha!
Wow so wonderful to hear that, Corinne. Thank you for sharing that with us!
Your photos looked so good I had to try this recipe. I made it and it was delicious. My kids loved it too. I found it quite difficult to keep it perfect when serving (your photos of it are so perfect) so I’ll have to try and do better next time. Yes, I’ll be making it again soon. We all loved it.
That is the best when kids love what we moms make. That’s so great!
I have made this recipe several times. Last time I made it, I used canned cherry pie filling instead of jello at the top. It was so good! In fact better than Jello, as per my family and myself:)
That’s awesome, Katelyn! Thank you for sharing that amazing feedback with us!
I was so excited to try this recipe. I felt that I had done everything right, however, when I poured the jello, over the pink and red, cream layers, that I had in the fridge, for 30 minutes, the jello, began to seep under the cream layers, and is now sitting, at the bottom…
I am sure that it is still edible, it just doesn’t look, as pretty, as the picture.
Any ideas as to what I did wrong?
Hi Lisa, this can happen if the cream layer isn’t spread all the way to the edges of the dish. Make sure there aren’t any gaps. Also, if the jello is added while it is too warm, it can melt through the cream down to the bottom. Lastly, a slow steady stream of jello is best . You can break it’s fall (so to speak), by pouring it on the back of a spoon as it goes into the dish.
Thank you for your tips!
I made a second batch, already, and after following your advice, it turned out perfectly!
That’s so awesome Lisa!
I really want to try this receipe like now. Is cool whip same as if I whipped a whip cream. I happen to have that on stock :)…Thanks so much!
Hi Zuzu! I hope you get to make that soon! That could be a good substitute, but I haven’t tested it personally in this recipe so I can’t really recommend it without testing it first.
This seems very delicious.
Where do you buy the products most of the time?
Hi Gabriela, Thank you for that great review! We shop at our local grocery stores, Fred Meyer, Winco, Costco etc. 🙂
Hi, could I use a 9×13 pan or do I need different amounts to make it happen?
Hi Nell, it would be too skinny in a 9×13. Using the 8×8 dish makes this recipe nice and tall. You can easily double it if you are making this for a potluck.
I forgot to buy red food coloring , so I had to improvise and instead of food coloring I added like 2 tbsp of nutella and it turned out really good, not the pink color but very tasty 😊
What a great idea, Mima! Thank you for sharing that with me!
Oh my goodness! This is my new best-ever jello recipe! Thank you so much for sharing this!
You’re welcome Sherrie! I’m glad you’ve found a new fav. Thanks for sharing your excellent review!
Hi, when it says 6 oz raspberry jello that means 2 boxes of 3 oz powder jello mix? I have only 1 3 oz box which makes 2 cups total of liquid that becomes jello. Your recipe says add 2 cups of boiling water total. Will it still work with one 3 oz pack? It will just be the consistency of normal jello right?
Hi Irina, I do 6 oz of jello and do not follow the instructions on the box so the jello ends up thicker and easier to slice. I think you could make it work with one 3 oz pack but yes it will be the consistency of normal jello – will take longer to set and a little more difficult to cut.
One more thing can I substitute agar for gelatin?
Hi Karolina, I haven’t tried that substitution in this recipe but I’m not sure if it would work without other modifications. Maybe someone else has tried? If so, let us know! 🙂
I tried to do it, but I guess I didn’t follow the instructions on package of the agar, didn’t really jellied up. It was more of Sandy texture cream. So I would say use a little more and COOK THE AGAR longer. It needs to melt completely. It comes in powder and it seems like it’s done but on the package it says boil 2 min constantly stirring. Will try again. But I did this recipe before with gelatin and it was sooo tasty. Thank you !
Hi Karolina, I haven’t tested this with agar agar but the cooking process does need to be modified when subbing gelatin for agar agar. I haven’t had that same experience with gelatin so I’m pretty certain it was due to the substitution.
Natasha, I’m planning to do this in cups for bday party, do you think it will be fine being out on the table for a few hours without refrigeration?
Hi Karolina, yes it can keep at room temperature for a few hours once it is fully chilled in the refrigerator
Could I make it in separate individual cups? Like clear plastic cups for a bday party.
Hi Nikki, yes that would work great! Just work quickly to divide the mousse between the cups and it will be easier to fill the cups if you divide it up right away. You can use a large pastry bag or a large ziploc bag to make pouring easier.
I love this recipe, it is so easy to make! For something extra I add strawberry flavoring (drops) to the birds milk, and red food coloring. Top it of with fresh strawberries before you pour in the jello. And for the bottom just add a layer of white plane cake! It taste’s so good!!
Yum! That sounds great Milana! Thanks for sharing 🙂
hello natascha i would love to if you do an video on this recipe Im so bad with Gelatine 🙂 Please Please !!! Love all you recipes would like to try this one 🙂
Nicole, thank you for the suggestion, I will add it to my list 😀.
Made this dessert into a cake using biskvet as a base and it is sooo good!! Five stars for sure!! Thanks for the great recipe!
That’s awesome! I’m so happy you loved it and thank you for sharing your wonderful review! 🙂
Such an easy recipe and delicious dessert. I’ve been making it for more than 7 years now. Never gets old. Both adults and children love it. For parties, I serve them in smaller individual cups.
I’m so happy to hear that! Thank you for sharing your great review Julie!
what can I use instead of Cool Whip? I live in Germany and can’t find it!
The next closest substitute would be whipped cream, but I haven’t tested it personally in this recipe so I can’t really recommend it without testing it first.
Intruction 6: Mix red food coloring into the second half of the cream until well-blended. Quickly spread pink jello over your white cream. Refrigerate for at least 30 minutes.
How do you make red food coloing?
Goodness I can’t believe I forgot to include it in the list of ingredients! Thanks for asking! I use a store-bought gel food coloring. Click here to see the one I use on Amazon.
Hi Natasha, don’t you need total 4 cups water for for 6 oz of jello? Recipe shows just 2 cups water, ano nebudet silna tugoe?
I usually just use 2 in this recipe (less than recommended on the box) and it works out fine. If you want to add more water to the jello, you will need to use a larger pan because all of the jello won’t fit.
Very delicious desert! Thank you so much Natasha! I want to make this recipe for someone who doesn’t consume gelatin, and wonder if I could substitute gelatin with agar. Do you have any idea? Thank you.
Olga, I have not tested with agar-agar so can’t really say without trying it myself. From my research online, you can use equal amounts of agar-agar. Let me know how it works out if you decide to try it :).
This looks delicious! I love birds milk! How many days in advance can I make this ?
Hi Liz! I haven’t tried it too far in advance so I don’t know what the absolute farthest in advance you could make it, but I think 2-3 days should be safe 🙂 Just be sure to cover it with plastic wrap so it doesn’t take on any food smells in the refrigerator.
Why don’t you feature more Ukrainian recipes? You feature a lot of Russian..It’d be nice if you did more Ukrainian..Esp with hte Russian aggression..Considering the platform you have, it’d help get more people interested in our dear Ukrayina.
Are there any specific recipes that you can recommend or share? Feel free to shoot me email by clicking here.
I made this jello yesterday, it’s so easy but so yummyyyyy, my husband said it’s irresistable, especially the cream part
I’m so happy you both loved it! Thanks for sharing that with me 🙂
Hi Natasha,I just try this recipe today and love it. Only question i have is how to you cut and take a piece out without mess up the surround surface. Thank you.
I’d recommend a thin edged, flat spatula that is flexible so you could get under the slice without destroying the entire thing, but sometimes it gets destroyed anyway ;). Jello is just one of those things in life that are difficult to control 🙂
Hello Natasha. I have a question for you. I would like to make my son a rainbow jello with bird’s milk in between each layer. Do you have any suggestions about how to keep the birds milk from firming up while I make each layer of jello? I wanted to make 5 different jello colors plus 5 different colors of birds milk to go along with the jello. Or is that not possible?
To be honest, I haven’t tried doing that. I think it wouldn’t be possible because the birds milk portion firms up quickly. It is a good idea though; very creative!
I made this recipe the day before, and while I was whisking the birds milk together, I tasted it and was worried that the dish would come out tasting like sweetened sour cream. After pouring over the cool jello over the birds milk, I noticed that the jello liquid sank to the bottom!!! I was saddened and wondered how this was going to turn out. The next day I pulled it out of the refrigerator and cut a slice. Fortunately I realized that the jello formed a perfect thick layer, although in the bottom, and when I tasted the birds milk, the deliciousness was beyond what I ever expected!!!
Will make this recipe more often!! Now I can’t wait to try the birds milk cake!!!
Thank you for another excellent recipe=)
I’m so happy you liked it. Your comment had me on the edge of my seat for a little bit ;). Thanks girl!
Great and easy recipe! I use it for youth events all the time and people really enjoy it. Thank you very much! I also add fruit sometimes to decorate.
I’m so glad you like the recipe! 🙂 Fruit sounds nice. I’d love to see your version some day. Let me know if you post it online anywhere 🙂
love this recipe. however, i am never certain whenever i make it how much gelatin. you said 1 packet, 7g or 1 1/2 teaspoon. 7g is much more then 1 1/2 tsp. so which is it?
My packets each have 7 grams in them by weight and they measure out to 1 1/2 tsp. What brand of gelatin are you buying?
so i buy the same brand as you, knox
I also agree that one packet of Knox gelatin is more than 1 1/2 tsp. The packet itself did not have weight on it, so I measured by teaspoons and 1 1/2 tsp was definitely less than the whole packet. As a result, my dessert was not as stiff as I would have preferred it. It still tasted good though.
Hi Anna, it should be 1 1/2 teaspoons using a standard measuring spoon or 7 grams for this recipe. To figure out how much is in your packet, you can check the total grams of gelatin on the box and divide that by how many packets come in your box.
Thank you for the recipe. also i did it and it was so good.THANK YOU VERY MUCH NATASHA
Oh awesome! I’m so happy you liked it 🙂
Super good!!I made it in a Pyrex glass dish and in little cups! Both got lots of compliments, thanks to you! God bless you, Natasha! And keep up this great work! You and your recipes are a blessing for many!
I love the idea of making it in little cups! Thanks for the inspiration! Your comment made my day. On days when I’m not super motivated, I’ll think of your comment 🙂
I have tryed this before but never made it myself WELL today I did and I’m so proud of myself thanks to you Natasha
That’s fantastic! Thanks so much for your awesome review! 🙂
Would the Birds’ Milk Jello recipe work with low fat sour cream and low fat Cool Whip?
I haven’t tried the low fat sour cream or low fat cool whip, but I don’t see why not. Let me know how ti turns out if you try the reduced fat version.
Love your recipes!! For thanksgiving this year were using 4 of your recipes! 🙂 Also, do you have a zifir recipe?
Don’t have a recipe for a zifir yet. I’m honored that you are using recipes from my blog, Happy Thanksgiving Anna :).
I think it should be good and delicious!!! But it is not birds milk! Birds milk has different ingredients ( the main one is “agar” not gelatin) and it is not easy to make it. Maybe you should change the name of this dish. Thank you for sharing your recipes
If you have a more “authentic” recipe, please share! 🙂
Thank so much for sharing that! 🙂
Yummy! I stumbled on your website based on a picture of this dessert. I’m so happy I did. I made this the same day. I used peach jello and put it in a springform pan. I can see using this in a rainbow of colors and flavors. Can’t wait to try more of your recipes!
Welcome to the site Lisa :), I hope that you will find many new favorites.
Love this one. Made 3 times so far.
Awesome!! I’m so glad you’ve enjoyed it thrice 🙂
I really want to make this recipe but we don’t have any cool whip where I live, how can I replace it?
Plus- what is the size of the gelatin packet you are referring to? I need to check that ours are the same.
There are 32 envelopes in an 8 oz box. It’s about 1/4 oz (roughly 7 grams or 1 1/2 tsp) per packet Each packet of gelatin is 7 grams. I haven’t tried it with anything else, but my guess would be to whip some heavy whipping cream with powder sugar until little peaks will form.
I’ve tried this recipe for some reason it doesn’t have the nice height like yours does. mine is somewhat flat. When I mixed the warm milk mix into the sour cream mixture, It was kind of runny, not enough to “spread” out, do you know what might have happened?
Did you let the milk mixture cool down? It should be just warm and not hot when you add it. How did it set in the end? Did it firm up?
Thanks for having this blog and for sharing your recipes! I love ptichiye moloko and would really like to try making this dessert. I’ve moved to Australia, and unfortunately we don’t have some basic items that are found in US, and one of them is cool whip. I’ve heard that you can beat heavy cream to get that fluffy consistency…is that true?
Would be much obliged if you help me out 🙂
Julie, try following these instructions using heavy cream, sugar and vanilla, hope this helps :).
Thank you so much!! I’ll definitely try that!
Appreciate your fast response! 🙂
Thank You Natasha. It turned out delicious!
Yes!!! And, you’re so very welcome 🙂
Natasha. You think I can add jello into the second layer of ptichee moloko instead of food coloring, and after it cooled to add jello on top?
Yes, just let the layers fully cool in the fridge before adding new layers so it doesn’t melt into itself.
LOVE IT!! we used to make this all the time in clear glass cups! I love the pink layer!! just made mine right now and added a slice of lemon underneath the jello layer!!:) so excited to try it!
I like that idea for individual servings. I should try that!
Hi Natasha! I want to try this recepie, but im not sure about gelatin, how many oz or grams is in the pocket? I have one with 2 oz. Is this too much or just fine?
Click here to see the box that the gelatin packets came from. There are 32 envelopes in an 8 oz box. It’s about 1/4 oz (roughly 7 grams or 1 1/2 tsp) per packet Each packet of gelatin is 7 grams
ok, got it))) Thank you!!!! will try to make it!!!
This recipe is such a keeper! My mom in law is in love with it! Thank you 🙂
That’s wonderful; thank you Oksana!
In the picture, it looks like you have two packets together, so I was wondering if you counted the two packets that come together in the box!?
That picture was when I was making a double portion; sorry I do need to re-photograph this recipe. It really is just one packet.
Natasha, thank you so much for all your wonderful recipes! There are days when I have no idea what to cook, but looking at your website helps so much. After sitting and looking through some of your things, I actually have a desire to cook and bake. Thank you for making cooking easier. May God bless you! 🙂
You are welcome Tanya, blessings to you as well :).
Hey Natasha! this is a great recipe, though my grandma and mom always made the bottom white and the top part was dark chocolate jello!!! (they used lots of cacao) and then they cut it into squares! it was delish! We are from the western UA, everyone did it that way there.
I will try making it this way :). Thanks for sharing Olya.
I absolutely adore your blog! The recipes are delicious, and very attainable. I made the birds milk jello for New Years, and it was a huge hit! I was going to a dinner party, and decided to make the recipe to take along with me. I made 2 batches, as this was the first time I was making the recipe, and wanted to make sure it turned out good. I was so ecstatic that I made the extra batch, as it was SOOO delicious, and I couldn’t wait to come home from the party and eat more of it! Thanks for providing me with a recipe that I will so be turning to again!:)
Awesome!!! You are brave to make 2 batches of something new! 🙂 I’m so glad you loved it!
Hi, what if i cut the jello into squares ahead of the party-do you think that will be fine, i hope the white part doesn’t start to melt or loose shape. Thanks
It should be fine as long as you keep them refrigerated.
Hi, just to be clear for a 9×13 I would double the recipe, meaning instead of 8 oz tub sour cream I would use 16 oz?
That’s correct Lina :).
Hey I was wondering that instead of food coloring could I mix a little bit of jello powder with water until it dissolves and mix that for the pink layer?
Yes, you can Anita 🙂
Thanks. And can i use any kind of whipped topping or cool whip only?
I haven’t tried anything else so I can’t recommend it. If you do any experiments, please let me know how it went.
I have never used food coloring before. The only thing that i found at walmart is called gel food colors. It says you can add it to dough, icing, or white cake batter. Can i use this kind?
You can. I’ve also heard that some people use a flavored jello instead of the flavorless jello, but I haven’t tested it so I couldn’t tell you how to do it exactly. But, I should try it. Sounds tasty 🙂
This reminds me of when I was little, we used to make it all the time 🙂 it tastes just the same 🙂 One thing we do is instead of adding food coloring for the pink we use Hershey strawberry syrup and also more gelatin cause the syrup makes it less thick.
I should try your version next time Alla. Thanks for the tip.
so good and easy thanks girl1
You’re welcome Emma 🙂 I’m glad you liked it!
Very good, liked a lot:)
Sweet! I’m glad you really enjoyed it 🙂
I Just made this jello dish adding sliced strawberries on top. It looks beautiful! Thank you for all the wonderful recipes. I LOVE your blog!!! (I am new to it)! Your blog is amazing!!!!
Thank you so much! I have to try with strawberries next time!
Hi Natasha, I have a teenage sister and she’s having a youth get together at church so her task was to bring something sweet. We decided to make this but we made it in small clear glasses. 60 of them was not easy to make but they turned out beautiful (I also added sliced strawberries in the jello). Thank you so much for the recipe, my sister was very happy!!!
That sounds pretty and creative. I’m glad she liked them. I should try doing that in individual cups. Thanks for the idea! P.S. I really like your blog!
I am having a wedding and i need the recipe white ptiche moloko violet and dark purple or royal purple for our table i need the recipe asap its not gonna go onto 8×8 but into cup so can u help me out thank you call text or e mail me asap 206 434 2968 thank you
Do you mean you want the ptiche moloko to be violet and dark purple? I haven’t tried with different colors, but you can just divide the recipe into separate cups instead of one big pyrex dish and let them set individually, then just pour chocolate into individual cups. Does that answer your question?
i also make this type of dessert only instead of adding food color to the second layer i use Boysenberry Syrup (Winco has it, where the pancake syryp’s are located) and its delicious. It turns out pink and different taste then the white layer. All your recipes are yummy, i print your recipes and have a whole binder full. If you had a cookbook i would definently buy one. Thanks for finding time to post, we all greatly appreciate it. 🙂
I agree with the cookbook idea! That would be a “must have” for anyone who cooks.
Viktoria; thank you so much. That’s so sweet of you to say. I started researching the idea. Sounds like a fun project for sure!
Ahh I love love love this one! It’s my favorite jello recipe! I made two pyrex dishes yesterday, one for home and one for our youth gathering, and it was gone in minutes! (my friends didn’t even get to try it but it’s ok I promised to make some especially for them) I added frozen fruit in the jello & it turns out wonderfull thanks to your wonderful recipes :)))))
I’m so glad you really liked it! Isn’t that the best feeling when you bring a dish to a party and it goes fast?! Thanks for sharing that with me. Makes me glad I have this site up 🙂
Hi I am wondering if there are recipes in Russian laungage??
Vorobyev p.s tout recipes sound good reach my a.s.a.p.
Esther, I don’t have anything in Russian. The only thing I can recommend is maybe google translator to translate the pages, but I don’t have any in Russian.
Hi Natasha thank you for creating this website its just exactly what I need. I’m trying to make this Bird milk jello recepie and what kind of zhelatin do you use? where do you buy it?
It’s the Knox brand gelatin. click here for a picture It’s available at most grocery stores. I purchased this at Winco.
Anyone knows where i can buy kosher gelatin?
where do u live? if in NYC, there are at least 2 kosher companies out there now, but u need to look in kosher supermarkets.
this is one http://www.koshergelatin.com/ and i saw another one – from israel.
Natasha – ur recipes are awesome!! can’t wait to make them for my russian friends – they’ll be delighted!
question – do u think it’ll work out if i use soy milk and sour cream?
Alena, thank you. I have no idea how soy milk or sour cream would change the recipe since I’ve never tried it. Sorry that’s not very helpful…
Mmm… I made this recipe for New Years Eve party at our church and I took the dish home empty. Thanks for sharing amazing recipes Natasha:) Have a wonderful new year!
My wife loved it! Thanks!
You are very welcome! Thanks for letting me know Dima. 🙂
best jello recipe ever!!!!!!!!!!!!!!!!!
do you think this recipe would work in a round pan with springform?
Yes; that sounds like a good idea
Natasha, so you used a 8×8 with the recipe written above not a 9×13 pan right? (it says in the recipe that you would need a 9×13). So if I was to make this in a 9×13 pan I would double the whole recipe? Thanks so much: )
Yes, use an 8×8 or double the recipe and use an 11×13 or 13×9.
Thanks so much for posting such an easy step by step recipe of this cake! I cannot wait to finally make it for the boys, this is their favorite cake and now I can spoil them with it and not have to wait for get-togethers to enjoy it!! 🙂
That’s awesome! But with hungry boys, you may want to consider doubling the recipe! 🙂
Hi everyone, after making this again today, I updated the recipe. It fit the 8×8 with a simple fix (less water for the jello). Using the 8×8 dish makes this recipe nice and tall (it would be too skinny in a 9×13 and who needs a skinny jello?) Anyway, hope I haven’t confused you all. The recipe is now updated. You can easily double it if you are making this for a potluck.
Cant wait for the sparak recipe looking forward to it! Can you also post more zucchini recipes i love those on your site thanks!
Natasha, wishing you and your family a very merry christmas and an extra special new year..all the best. I love your site and will be checking up on you and your family and the awesome recipes that you post in the new year!!
Thank you Lesia! Merry Christmas to you too!
I am confused as to why you would only use 1/2 of the ptichye moloko recipe for the jello version. Wouldn’t it be not as tall then if you are using only half of the recipe (even though in the picture it looks perfect)? Is it because the jello layer will add height?
You can use the full recipe if you like and just double everything. I was just making a smaller one for my event. If you are making a full recipe, use an 11×13 or 9×11 dish (to make it taller) and increase the jello part too or it will be too thin across the top.
Yuliana – you were right! I made this recipe again today and made a simple fix – 2 cups of water for the jello instead of 2.5 and it fit the 8×8 just fine. I updated the recipe to reflect this.