Birds Milk Jello Recipe

A must try Birds Milk Jello recipe. Inside a layer of creamy mouse topped with raspberry jello. I hope you enjoy this super easy and fancy dessert.

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
Cooking spray

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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.

Birds Milk Jello Recipe

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.

A must try Birds Milk Jello recipe. Inside a layer of creamy mouse topped with raspberry jello. I hope you enjoy this super easy and fancy dessert.

7. Dissolve jello with 2 cups boiling hot water and set aside to cool to room temperature.

A must try Birds Milk Jello recipe. Inside a layer of creamy mouse topped with raspberry jello. I hope you enjoy this super easy and fancy dessert.

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

5 from 17 votes
Prep Time: 1 hour
Total Time: 1 hour
A must try Birds Milk Jello recipe. Inside a layer of creamy mouse topped with raspberry jello. I hope you enjoy this super easy and fancy dessert.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $5-$6
Servings: 10 -15

Ingredients

(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

Instructions

  1. Spray a 8x8-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.
  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.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Sherrie
    April 17, 2018

    Oh my goodness! This is my new best-ever jello recipe! Thank you so much for sharing this! Reply

    • Natasha's Kitchen
      April 17, 2018

      You’re welcome Sherrie! I’m glad you’ve found a new fav. Thanks for sharing your excellent review! Reply

  • Irina
    December 23, 2017

    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? Reply

    • Natasha
      natashaskitchen
      December 23, 2017

      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. Reply

  • Karolina
    November 13, 2017

    One more thing can I substitute agar for gelatin? Reply

    • Natasha
      natashaskitchen
      November 14, 2017

      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! 🙂 Reply

      • Karolina
        November 16, 2017

        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 ! Reply

        • Natasha
          natashaskitchen
          November 17, 2017

          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. Reply

  • Karolina
    November 12, 2017

    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? Reply

    • Natasha
      natashaskitchen
      November 13, 2017

      Hi Karolina, yes it can keep at room temperature for a few hours once it is fully chilled in the refrigerator Reply

  • Nikki
    September 29, 2017

    Could I make it in separate individual cups? Like clear plastic cups for a bday party. Reply

    • Natasha
      natashaskitchen
      September 29, 2017

      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. Reply

  • Milana
    April 7, 2017

    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!! Reply

    • Natasha's Kitchen
      April 7, 2017

      Yum! That sounds great Milana! Thanks for sharing 🙂 Reply

  • September 1, 2016

    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 🙂 Reply

    • Natasha
      natashaskitchen
      September 1, 2016

      Nicole, thank you for the suggestion, I will add it to my list 😀. Reply

  • Anastasiya
    February 18, 2016

    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! Reply

    • Natasha
      natashaskitchen
      February 18, 2016

      That’s awesome! I’m so happy you loved it and thank you for sharing your wonderful review! 🙂 Reply

  • Iryna
    February 15, 2016

    what can I use instead of Cool Whip? I live in Germany and can’t find it! Reply

    • Natasha
      natashaskitchen
      February 15, 2016

      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. Reply

  • Tanya
    December 11, 2015

    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? Reply

  • Valentina
    October 23, 2015

    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? Reply

    • Natasha
      natashaskitchen
      October 24, 2015

      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. Reply

  • Olga
    August 29, 2015

    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. Reply

    • Natasha
      natashaskitchen
      August 30, 2015

      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 :). Reply

  • Liz
    August 16, 2015

    This looks delicious! I love birds milk! How many days in advance can I make this ? Reply

    • Natasha
      natashaskitchen
      August 16, 2015

      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. Reply

  • jessi
    June 8, 2015

    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. Reply

    • Natasha
      natashaskitchen
      June 8, 2015

      Are there any specific recipes that you can recommend or share? Feel free to shoot me email by clicking hereReply

  • Liliya
    March 9, 2015

    I made this jello yesterday, it’s so easy but so yummyyyyy, my husband said it’s irresistable, especially the cream part Reply

    • Natasha
      natashaskitchen
      March 9, 2015

      I’m so happy you both loved it! Thanks for sharing that with me 🙂 Reply

  • Anh
    September 16, 2014

    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. Reply

    • Natasha
      natashaskitchen
      September 16, 2014

      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 🙂 Reply

  • Oksana
    September 9, 2014

    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? Reply

    • Natasha
      natashaskitchen
      September 9, 2014

      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! Reply

  • Elizabeth
    September 2, 2014

    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=) Reply

    • Natasha
      natashaskitchen
      September 2, 2014

      I’m so happy you liked it. Your comment had me on the edge of my seat for a little bit ;). Thanks girl! Reply

  • Natalie D
    August 28, 2014

    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. Reply

    • Natasha
      natashaskitchen
      August 28, 2014

      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 🙂 Reply

  • hannah
    July 24, 2014

    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? Reply

    • Natasha
      natashaskitchen
      July 24, 2014

      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? Reply

      • hannah
        April 4, 2015

        so i buy the same brand as you, knox Reply

      • Anna
        September 19, 2017

        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. Reply

        • Natasha
          natashaskitchen
          September 19, 2017

          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. Reply

  • nataliya
    May 5, 2014

    Thank you for the recipe. also i did it and it was so good.THANK YOU VERY MUCH NATASHA Reply

    • Natasha
      natashaskitchen
      May 5, 2014

      Oh awesome! I’m so happy you liked it 🙂 Reply

  • Emma
    April 29, 2014

    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! Reply

    • Natasha
      natashaskitchen
      April 30, 2014

      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 🙂 Reply

  • Natasha
    March 11, 2014

    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 Reply

    • Natasha
      natashaskitchen
      March 11, 2014

      That’s fantastic! Thanks so much for your awesome review! 🙂 Reply

  • Debbie Zarr
    February 21, 2014

    Would the Birds’ Milk Jello recipe work with low fat sour cream and low fat Cool Whip? Reply

    • Natasha
      natashaskitchen
      February 21, 2014

      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. Reply

  • Anna
    November 28, 2013

    Love your recipes!! For thanksgiving this year were using 4 of your recipes! 🙂 Also, do you have a zifir recipe? Reply

    • Natasha
      natashaskitchen
      November 28, 2013

      Don’t have a recipe for a zifir yet. I’m honored that you are using recipes from my blog, Happy Thanksgiving Anna :). Reply

  • marina
    November 25, 2013

    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 Reply

  • Lisa Litwhiler Vargas
    October 3, 2013

    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! Reply

    • Natasha
      natashaskitchen
      October 3, 2013

      Welcome to the site Lisa :), I hope that you will find many new favorites. Reply

  • Yelena
    October 2, 2013

    Love this one. Made 3 times so far. Reply

    • Natasha
      natashaskitchen
      October 2, 2013

      Awesome!! I’m so glad you’ve enjoyed it thrice 🙂 Reply

  • annabelle
    September 28, 2013

    Hey Natasha!
    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.

    Many thanks! Reply

    • Natasha
      natashaskitchen
      September 28, 2013

      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. Reply

  • Nata
    July 10, 2013

    Hi Natasha,
    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?
    Thanks Reply

    • Natasha
      natashaskitchen
      July 11, 2013

      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? Reply

  • Julie
    July 8, 2013

    Hi Natasha,

    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 🙂
    Thanks! Reply

    • Natasha
      natashaskitchen
      July 8, 2013

      Julie, try following these instructions using heavy cream, sugar and vanilla, hope this helps :). Reply

      • Julie
        July 8, 2013

        Thank you so much!! I’ll definitely try that!
        Appreciate your fast response! 🙂
        Blessings! Reply

  • Lidiya
    June 21, 2013

    Thank You Natasha. It turned out delicious! Reply

    • Natasha
      natashaskitchen
      June 22, 2013

      Yes!!! And, you’re so very welcome 🙂 Reply

  • Lidiya
    June 17, 2013

    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? Reply

    • Natasha
      natashaskitchen
      June 17, 2013

      Yes, just let the layers fully cool in the fridge before adding new layers so it doesn’t melt into itself. Reply

  • Kristina
    May 24, 2013

    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! Reply

    • Natasha
      natashaskitchen
      May 24, 2013

      I like that idea for individual servings. I should try that! Reply

  • Rita
    April 6, 2013

    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? Reply

    • Natasha
      natashaskitchen
      April 6, 2013

      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 Reply

      • Rita
        April 16, 2013

        ok, got it))) Thank you!!!! will try to make it!!! Reply

  • Oksana
    April 3, 2013

    This recipe is such a keeper! My mom in law is in love with it! Thank you 🙂 Reply

    • Natasha
      natashaskitchen
      April 3, 2013

      That’s wonderful; thank you Oksana! Reply

  • Lilly
    March 9, 2013

    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!? Reply

    • Natasha
      natashaskitchen
      March 9, 2013

      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. Reply

  • Tanya
    January 12, 2013

    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! 🙂 Reply

    • Natasha
      natashaskitchen
      January 13, 2013

      You are welcome Tanya, blessings to you as well :). Reply

  • Olya
    January 12, 2013

    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. Reply

    • Natasha
      natashaskitchen
      January 13, 2013

      I will try making it this way :). Thanks for sharing Olya. Reply

  • Viktorya
    January 8, 2013

    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!:) Reply

    • Natasha
      natashaskitchen
      January 9, 2013

      Awesome!!! You are brave to make 2 batches of something new! 🙂 I’m so glad you loved it! Reply

  • Natasha
    November 20, 2012

    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 Reply

    • Natasha
      natashaskitchen
      November 21, 2012

      It should be fine as long as you keep them refrigerated. Reply

  • Lina
    November 19, 2012

    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? Reply

    • Natasha
      natashaskitchen
      November 19, 2012

      That’s correct Lina :). Reply

  • Anita
    October 17, 2012

    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? Reply

    • Natasha
      natashaskitchen
      October 17, 2012

      Yes, you can Anita 🙂 Reply

  • Anzhela
    October 13, 2012

    Okay! Reply

  • Anzhela
    October 13, 2012

    Thanks. And can i use any kind of whipped topping or cool whip only? Reply

    • Natasha
      natashaskitchen
      October 13, 2012

      I haven’t tried anything else so I can’t recommend it. If you do any experiments, please let me know how it went. Reply

  • Anzhela
    October 12, 2012

    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? Reply

    • Natasha
      natashaskitchen
      October 12, 2012

      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 🙂 Reply

  • Alla
    July 16, 2012

    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. Reply

    • Natasha
      natashaskitchen
      July 16, 2012

      I should try your version next time Alla. Thanks for the tip. Reply

  • Emma
    July 13, 2012

    so good and easy thanks girl1 Reply

    • Natasha
      natashaskitchen
      July 13, 2012

      You’re welcome Emma 🙂 I’m glad you liked it! Reply

  • Anastasia
    June 8, 2012

    Very good, liked a lot:) Reply

    • Natasha
      natashaskitchen
      June 8, 2012

      Sweet! I’m glad you really enjoyed it 🙂 Reply

  • Violetta
    May 12, 2012

    Natasha’s Kitchen,
    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!!!! Reply

    • Natasha
      natashaskitchen
      May 12, 2012

      Thank you so much! I have to try with strawberries next time! Reply

  • March 25, 2012

    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!!! Reply

    • Natasha
      natashaskitchen
      March 25, 2012

      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! Reply

  • lex
    March 16, 2012

    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 Reply

    • Natasha
      natashaskitchen
      March 16, 2012

      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? Reply

  • Tatyana
    February 29, 2012

    Hi Natasha,
    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. 🙂
    Tanya Reply

    • Viktoria
      April 4, 2013

      I agree with the cookbook idea! That would be a “must have” for anyone who cooks. Reply

      • Natasha
        natashaskitchen
        April 4, 2013

        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! Reply

  • Irina
    February 20, 2012

    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 :))))) Reply

    • Natasha
      natashaskitchen
      February 20, 2012

      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 🙂 Reply

  • esther
    February 13, 2012

    Hi I am wondering if there are recipes in Russian laungage??

    Esther
    Vorobyev p.s tout recipes sound good reach my a.s.a.p. Reply

    • Natasha
      natashaskitchen
      February 14, 2012

      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. Reply

  • Zhanna
    February 6, 2012

    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? Reply

    • Natasha
      natashaskitchen
      February 6, 2012

      It’s the Knox brand gelatin. click here for a picture It’s available at most grocery stores. I purchased this at Winco. Reply

  • irine
    January 8, 2012

    Anyone knows where i can buy kosher gelatin? Reply

    • Alena
      May 19, 2012

      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? Reply

      • Natasha
        natashaskitchen
        May 19, 2012

        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… Reply

  • Olga Bibikov
    January 3, 2012

    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! Reply

  • Dima
    January 1, 2012

    My wife loved it! Thanks! Reply

    • Natasha
      natashaskitchen
      January 1, 2012

      You are very welcome! Thanks for letting me know Dima. 🙂 Reply

  • Natasha
    January 1, 2012

    best jello recipe ever!!!!!!!!!!!!!!!!! Reply

  • irina
    December 28, 2011

    do you think this recipe would work in a round pan with springform? Reply

    • Natasha
      natashaskitchen
      December 28, 2011

      Yes; that sounds like a good idea Reply

  • Elena
    December 25, 2011

    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: ) Reply

    • Natasha
      natashaskitchen
      December 25, 2011

      Yes, use an 8×8 or double the recipe and use an 11×13 or 13×9.  Reply

  • Tatyana A
    December 24, 2011

    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!! 🙂 Reply

    • Natasha
      natashaskitchen
      December 24, 2011

      That’s awesome! But with hungry boys, you may want to consider doubling the recipe! 🙂 Reply

  • Natasha
    natashaskitchen
    December 24, 2011

    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. Reply

  • anna
    December 23, 2011

    Cant wait for the sparak recipe looking forward to it! Can you also post more zucchini recipes i love those on your site thanks! Reply

  • Lesia
    December 23, 2011

    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!! Reply

    • Natasha
      natashaskitchen
      December 23, 2011

      Thank you Lesia! Merry Christmas to you too! Reply

  • Yuliana
    December 23, 2011

    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? Reply

    • Natasha
      natashaskitchen
      December 23, 2011

      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. Reply

    • Natasha
      natashaskitchen
      December 24, 2011

      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. Reply

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