Ptichye Moloko Recipe (Bird’s Milk)

What I love about this Ptichye Moloko recipe (Bird's Milk) is the texture; a mousse-like creamy base and a thin velvety layer of coco loveliness.

Yana wrote in with her mother Vera’s recipe for Ptichye Moloko; a classic and famous Russian desert.  What I love about this recipe is the texture; a mousse-like creamy base and a thin velvety layer of coco loveliness.

Everyone in my family really enjoyed it. Ptichye Moloko is an adult jello, but you can also make a quick, kid friendly version, by using a flavored Jell-O instead of the chocolate (just make sure the jello is room temp before pouring it over the cream).

Thank you Yana and Vera for sharing this amazing family recipe with us.

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Ingredients for the Ptichye Moloko cream base:

2 packets (14 grams) unflavored gelatin
1 cup milk
1 cup sugar
16 oz tub of sour cream
16 oz tub of cool whip, refrigerated (not frozen)

Birds Milk Jello-2

Ingredients for the Ptichye Moloko Chocolate topping:

5 Tbsp Cocoa powder, unsweetened
5 Tbsp sugar
1 packet (7 grams) unflavored gelatin
5 Tbsp milk
1 cup cold water

Birds Milk Jello

How to make the cream base:

1. In a small sauce pan, combine 2 packets unflavored gelatin with 1 cup milk. Whisk together over medium heat. Continue whisking until it just begins to steam, remove from heat (DO NOT BOIL). Set aside to cool.

Birds Milk Jello-12

2. Spray an 11×13 glass baking dish with cooking spray (this prevents the jello from sticking to the dish).

Birds Milk Jello-5

3. In the bowl of an electric mixer on medium speed whisk together 1 cup sugar, 16 oz tub of sour cream and a 16 oz tub of cool whip until well blended.

Birds Milk Jello-4

4. With the mixer on, slowly add the warm milk mixture.

Birds Milk Jello-6

5. Immediately pour into the prepared baking dish. Smooth the top as evenly as possible since the chocolate layer is thin. Cover and refrigerate to cool. Now start working on the chocolate topping.

Birds Milk Jello-7

How to make chocolate topping:

1. In a small sauce pan, combine 5 Tbsp coco powder, 5 Tbsp sugar, 1 packet unflavored gelatin. Next, whisk in 1 cup cold water and 5 Tbsp milk.

Birds Milk Jello-13

2. Place over medium heat and bring to a boil while mixing continuously. If you don’t continue whisking, the chocolate may lump and you have to start over (don’t walk away from the mix). The mix should be smooth and well blended. Set the chocolate mix aside and let it cool for 1 hour.

Birds Milk Jello-8

3. Slowly pour the chocolate portion onto the cream base. Chill in the fridge for at least 5 hours.

Birds Milk Jello-13 Birds Milk Jello-14 What I love about this Ptichye Moloko recipe (Bird's Milk) is the texture; a mousse-like creamy base and a thin velvety layer of coco loveliness.

Ptichye Moloko Recipe (Bird's Milk)

4.82 from 27 votes
Prep Time: 1 hour 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 45 minutes
What I love about this Ptichye Moloko recipe (Bird's Milk) is the texture; a mousse-like creamy base and a thin velvety layer of coco loveliness.
Author: Natasha of NatashasKitchen.com

Ingredients

Ingredients for the cream base:

  • 2 packets 14 grams unflavored gelatin
  • 1 cup milk
  • 1 cup sugar
  • 16 oz tub of sour cream
  • 16 oz tub of cool whip refrigerated (not frozen)

Ingredients for the Chocolate topping:

  • 5 Tbsp Coco powder unsweetened
  • 5 Tbsp sugar
  • 1 packet 7 grams unflavored gelatin
  • 5 Tbsp milk
  • 1 cup cold water

Instructions

  1. In a small sauce pan, combine 2 packets unflavored gelatin with 1 cup milk.
  2. Whisk together over medium heat. Continue whisking until it just begins to steam, remove from heat (DO NOT BOIL).Set aside to cool.
  3. Spray an 11 x 13 glass baking dish with cooking spray (this prevents the jello from sticking to the dish).
  4. In the bowl of an electric mixer on medium speed whisk together 1 cup sugar, 16 oz tub of sour cream and a 16 oz tub of cool whip until well blended.
  5. With the mixer on, slowly add the warm milk mixture.
  6. Immediately pour into the prepared baking dish. Smooth the top as evenly as possible since the chocolate layer is thin. Cover and refrigerate to cool. Now start working on the chocolate topping.

How to make chocolate topping:

  1. In a small sauce pan, combine 5 Tbsp coco powder, 5 Tbsp sugar, 1 packet unflavored gelatin.
  2. Whisk in 1 cup cold water and 5 Tbsp milk.
  3. Place over medium heat and bring to a boil while mixing continuously. If you don't continue whisking, the chocolate may lump and you have to start over (don't walk away from the mix). The mix should be smooth and well blended.
  4. Set the chocolate mix aside and let it cool for 1 hour.
  5. Slowly pour the chocolate portion onto the cream base. Chill in the fridge for at least 5 hours.

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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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Read comments/reviewsAdd comment/review

  • Mari
    May 6, 2018

    Hey Natasha, I made this cake multiple times and every time everyone loved it. Thanks for the great recipe. Reply

    • Natasha's Kitchen
      May 7, 2018

      My pleasure Mari, I’m happy to hear the recipe is a hit. Thanks for sharing your wonderful review! Reply

  • Sarah
    December 26, 2017

    Hi just wondering how big/ what size is a packet of gelatine? The ingredients don’t mention, they just say a packet? thanks Reply

    • Natasha
      natashaskitchen
      December 27, 2017

      Hi Sarah, sorry I missed that important detail! Each packet is about 7 grams. Reply

  • Alli
    July 30, 2017

    Omg, I tottaly forgot to add the warm gelatin/ milk mixture into the cool whip mixture LOL and it’s all ready in the fridge!! I have no idea whats gonna happen but i will still continue with it….idk how it’ll taste like….. ( &I’ve made this recipe million times already) Reply

    • Natasha
      natashaskitchen
      July 31, 2017

      The gelatin mix makes the cream set so I don’t think it would set properly without it. Oh man! Such a bummer! Reply

  • OKsana
    February 15, 2017

    How many days in advance can i make this before serving ? Reply

    • Natasha
      natashaskitchen
      February 15, 2017

      Hi Oksana, I would say 1 to 3 days in advance, just make sure to cover and refrigerate until serving. Reply

  • Anastassiya
    February 13, 2017

    Natasha, privet! Thank you for the recipe!
    I have a question re the cool whip. as in the UK we do not have it and I am trying to find an equivalent but so far no luck.

    DO you think I can make cool whip myself? For example, I can whip a double-cream or a heavy cream and let if get cold.
    Do you think it could be a good substitution? Thanks Reply

    • Natasha
      natashaskitchen
      February 13, 2017

      Hi Anastassiya, it will still work with whipped heavy whipping cream. Please use this recipe as a guideline. It’s basically the same recipe using whipped cream (in cup form). Reply

      • Anastassiya
        February 27, 2017

        Natasha, bolshie spasibo! Poprobyu! Reply

  • February 9, 2017

    My sister is always making this “Bird Milk”, and it always disappear first! We all love it very much! Thank you for the recipe! Reply

    • Natasha's Kitchen
      February 9, 2017

      Awesome! Let me know what you think! Reply

  • s
    January 31, 2017

    HI! I would like to make this for a school project for my daughter. Will kids enjoy this recipe? Reply

    • Natasha
      natashaskitchen
      January 31, 2017

      They do enjoy this recipe but when I make it specifically for kids, I add a jello topping instead of chocolate and they seem to enjoy it much more that way. Click here for exampleReply

  • aj
    January 3, 2017

    hi Natasha, love your recipes but I was wondering if you have a recipe for this without cool whip.. i see others have substituted cream but I am curious for an authentic Russian/Ukrainian recipe for this without cool whip seeing that we don’t have cool whip in Ukraine. I can’t find another suitable recipe online. Yours seems to be the most popular. Plus I have not had good success making whipped cream from cream in Ukraine… plus I want more natural ingredients as are used here. Thanks for your help Reply

    • Natasha
      natashaskitchen
      January 3, 2017

      Hi, I haven’t tested anything else to be honest. I have it on my to-do list to try with whipped cream but without trying something else, I can’t really recommend anything. There is a product called “truwhip” which is a more natural variation of cool whip which you might try. I hope that helps! Reply

  • Darina
    December 15, 2016

    Can you make the jello 2 days ahead? Reply

    • Natasha
      natashaskitchen
      December 15, 2016

      Yes, absolutely! 🙂 Reply

  • Darina
    December 14, 2016

    Can you use 1% milk? Reply

    • Natasha
      natashaskitchen
      December 14, 2016

      Hi Darina, yes 1% milk will work fine 🙂 Reply

  • Lyda
    November 28, 2016

    Thank you for the recipie,
    I was wondering if this could be made in individual cups ? Reply

    • Natasha
      natashaskitchen
      November 28, 2016

      I haven’t tried it in individual cups but several of my readers have with good results, just make sure to put it into the individual cups quickly before it starts to set. You might find it easier with piping it out of a large pastry bag or large ziplock bag, or scooping it in with an ice cream scoop – depending on the size of cups you’re using. I hope you enjoy it! Reply

  • Emily White
    November 7, 2016

    If you want to use a natural ingredient instead of Cool Whip, I used 8 oz of heavy whipping cream and beat it with a whisk (I don’t have an electric mixer) until it was about the consistency of Cool Whip (it expanded to 16 oz easily). I did add a little extra sugar (a few tablespoons?) because Cool Whip is sweetened and heavy cream is not. I didn’t need to use the extra gelatin that has been suggested by other commenters. This substitution worked very well–I received lots of compliments at the Russian potluck I made this for, and it was my first time making this! I had great success refrigerating it around midnight the night before and taking it out for a dinner event–it was definitely firm enough! Thank you for the fantastic recipe! Reply

    • Natasha
      natashaskitchen
      November 7, 2016

      Oh that makes me so excited!! I can’t wait to try your method! 🙂 Thank you so much for sharing that with me 🙂 Reply

  • Anutka
    October 26, 2016

    This recipe is deceiving because it says total time is an hour and a half, but in the directions the chill time is at least 5 hours… is therea way to speed up the refrigeration time? 😊 Reply

    • Natasha
      natashaskitchen
      October 27, 2016

      I wish there was a section in the recipe for “wait time” since 5 hours in the refrigerator isn’t exactly prep time :). I always recommend reading through a recipe before starting so you don’t have any surprises 🙂 Reply

  • Nadia
    October 26, 2016

    I took this birds milk recipe and added a can of pumpkin and pumpkin pie seasoning, minus the topping. Turned out great for a fall dessert. Reply

    • Natasha
      natashaskitchen
      October 26, 2016

      Oh my goodness! I LOVE your idea! Thank you for sharing that with me! Did you use any kind of topping like whipped cream or was it just the jello portion? Did you change anything else about the recipe or just add the can of pumpkin along with pumpkin pie spice? Can you tell I want to try it? 😉  Reply

      • Nadia
        November 12, 2017

        I’m so happy you made something using the pumpkin. You made my day lol, love your webpage, its my go to and so easy to use. Thank you. Reply

        • Natasha's Kitchen
          November 13, 2017

          You’re welcome Nadia! I’m glad to hear you’re enjoying my site! 🙂 Reply

  • Nava
    September 7, 2016

    Hi Natasha,

    This cake is the flavor of my childhood… My mother (blessed memory) was preparing it for a special occasions. I wonder what can substitute with the sour cream and milk because I don’t want it to be dairy.
    Thanks in advance,
    Nava Reply

    • Natasha
      natashaskitchen
      September 7, 2016

      Hi Nava, I’m so happy this brought back memories of your childhood and your mother :). I really haven’t tried this recipe with any other substitutes so I can’t really say for sure. If you experiment, let me know how it goes. Reply

  • Liliya
    August 11, 2016

    Hi Natasha,

    Any idea if I can substitute cool whip with heavy whipping cream? (don’t like the ingredients listed on that container :))

    Thank you! Reply

    • Natasha
      natashaskitchen
      August 11, 2016

      Hi Liliya, a couple of my readers suggested Dream Whip for better ingredients. I haven’t really tested to say if it would work with whipped cream or anything different Reply

      • Liliya
        August 14, 2016

        Thanks Natashen’ka, I have decided to give it a try and used heavy whipping cream, just added extra half a pack of jelatin. Still it turned out amazing, easy to cut and super delicious! Again, thank you for the reply! Reply

  • Kitti
    July 5, 2016

    I always request that my SIL make this when we get together. I tried my hand at it for 4th of July party yesterday and now that I now how EASY this is, I’ll be making it often. Sooo delicious! One of my faves. Reply

    • Natasha
      natashaskitchen
      July 5, 2016

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

  • Samuel K
    June 30, 2016

    What part of this is adults-only? I see no alcohol. Reply

    • Natasha
      natashaskitchen
      June 30, 2016

      Hi Samuel, I meant that kids prefer a jello top while adults really enjoy the deeply chocolate flavored topping in this recipe. Reply

  • Neo
    June 26, 2016

    I made this for Father’s Day and it was delicious! I’ve never had it before so I wasn’t sure what to expect, but the flavors went so well together and the texture was perfect. The hubby loved it too as it reminded him of his childhood. Sad to say I think we ate each half of the pan. Thanks for this great recipe. Reply

    • Natasha
      natashaskitchen
      June 26, 2016

      Neo, I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Sosi
    June 19, 2016

    Hello Natasha,
    I made this recipe and it turned out perfect, everybody loved it. Now I want to do the same thing in shot glasses for my daughter’s birthday party. I was wondering if I need to add extra gelatin, since it is going to be sitting on the table for a while and I don’t want it to melt. Thank you. Reply

    • Natasha
      natashaskitchen
      June 19, 2016

      Hi Sosi, I’ve had several readers report great results making this in individual portions. I don’t think the extra gelatin is necessary though unless it is going to be in very high heat or out in the sun (which I don’t recommend) Reply

  • Inna
    April 27, 2016

    Hey Natasha! I want to make this in cups do you know how many ? Reply

    • Natasha
      natashaskitchen
      April 27, 2016

      Hi Inna, I didn’t measure it that way but based on the ingredients, I would venture to say it is about 5 cups. Reply

  • Ksenia
    April 17, 2016

    My mom loves Ptichye Moloko and I made this for my mom today. She loved it. Very delicious and tender and definitely beats the store-bought candy. 🙂 Wish I could attach a photo 🙂 Reply

    • Natasha
      natashaskitchen
      April 17, 2016

      I’m so happy you enjoyed that. Thank you for sharing that with us! If you are on Instagram, share the photo and hashtag it with #natashaskitchen. Reply

  • Anastassiya
    April 14, 2016

    Dear Natasha,
    thank you for sharing this recipe! even from the sound of it, it already seems tasty.

    I have one problem.. I live in the UK and unfortunately we do not have a cold whip here.. I am looking for some sort of substitute.. seems there is none.. (or I have to dig deeper)

    but maybe, you can advise on any substitute? can I use sgyschenka “сгущенка” maybe?

    thank you a million in advance! Reply

    • Natasha
      natashaskitchen
      April 14, 2016

      Hi Anastassia, I haven’t really tested anything else to say if it would work with whipped cream or anything different and unfortunately I don’t know what is available in the UK as a substitute. Sorry I can’t be much help. Sgyuschenka wouldn’t work well as a substitute. If you want to make a creamy jello (although it’s not the same) you might consider this recipe which doesn’t have cook whip. Reply

      • Marina
        April 14, 2016

        You can get a regular whipping cream, or any cream that you add to your coffee, not flavored one of course (you can find it in the refrigerated section next to coffee creamers, etc.) and whip it yourself. Reply

        • Natasha
          natashaskitchen
          April 14, 2016

          Hi Marina, have you tried this recipe with whipped cream? I haven’t so I wasn’t sure if it would work or not. Thank you for sharing! Reply

          • Marina
            April 14, 2016

            No, not for this particular recipe. I used cool whip in place of whipped cream in other recipes, so they are interchangeable. I figured using the cool whip is just a working mom’s version of going thru whipping the regular cream 😉 Less hassle, saves time.

      • Anastassiya
        April 14, 2016

        Dear Natasha, thank you for the answer. I have found a recipe of how to do a cool whip at home so I will try it that way. Lets see how it goes:) thank you again! Reply

  • Valentina
    April 6, 2016

    Have you tried this or know if anybody tried making it in small plastic cups? Reply

    • Natasha
      natashaskitchen
      April 6, 2016

      I’ve seen my readers do it on Instagram! 🙂 Reply

  • Nancy
    March 25, 2016

    Dream Whip can be found in the baking isle of the grocery store-typically where the pudding, pre-made pie crusts etc .. .are located. It can also be found @ Walmart(same place) I checked and Amazon does carry it too(but a bit pricey there) It is much more stable than Cool Whip -especially in pies etc …Good Luck in finding it ! 🙂 Reply

    • Natasha
      natashaskitchen
      March 25, 2016

      Thank you for sharing that with us Nancy 😀. Reply

  • Nancy
    March 24, 2016

    Happy Easter!! I stumbled upon your site by chance & I’m Glad I did! I tried the Bird’s milk recipe today- as a test-run for Easter. WOW! It’s strangely delicious and addicting ! I made a few adjustments – for the cream base I made 2 envelopes of Dream whip(instead of using Cool whip) -decreased the sugar by half(since Dream whip is sweetened) -& used low-fat sour cream. For the chocolate layer -I decreased the sugar by 1 TBS. I lined my 9X13 pan with non-stick foil & that worked just fine.
    Can’t wait to try more of your recipes!
    Thank you – Reply

    • Natasha
      natashaskitchen
      March 24, 2016

      Thank you so much for sharing that with us and Happy Easter to you as well! 🙂 Where do you find Dream Whip? I’ve heard it is a healthier substitute to Cool Whip, but I haven’t seen it anywhere. Thanks again! Reply

  • Marisa
    March 9, 2016

    I made this and brought it to work to share with my coworkers and they were so impressed. Even my picky Ukrainian friend loved it! Thank you for sharing this delicious recipe 🙂 Reply

    • Natasha
      natashaskitchen
      March 9, 2016

      Marisa, I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Matt82
    February 24, 2016

    It’s not russian = It’s polish! Reply

    • Natasha
      natashaskitchen
      February 24, 2016

      I’ve never heard that before, but possibly? Reply

  • Eva
    February 19, 2016

    I made it & it tasted Amazing! the only thing was, I couldn’t remove it from the glass tub. Is there a trick to it? Reply

    • Natasha
      natashaskitchen
      February 19, 2016

      Hi Eva! Yes! Did you do step #2. “Spray an 11×13 glass baking dish with cooking spray (this prevents the jello from sticking to the dish)” Reply

  • Julie
    February 7, 2016

    Can we freeze it? Reply

    • Natasha
      natashaskitchen
      February 7, 2016

      Hi Julie, I haven’t tried freezing it so I can’t really advise it one way or the other. I don’t know how the freezer would affect the texture of this dessert. Reply

  • Natallia
    January 8, 2016

    hi Natasha! I made bird milk following your recipe, but it did not turn out like bird’s milk that I used to eat in Russia. It tastes just like whipped cream:(. Was that supposed to taste like that ? Reply

    • Natasha
      natashaskitchen
      January 8, 2016

      This is a different recipe since there was no cool whip in Ukraine. The one you’re referring to probably tasted more like sour cream and was likely less sweet. It’s just a completely different recipe. Reply

  • Mariya
    December 24, 2015

    Hello, can I use Heavy Wipped Instead of Cool Wip? Reply

    • Natasha
      natashaskitchen
      December 24, 2015

      I haven’t tried that substitution but several of my readers have. The most detailed instructions one of them left were as follows: “To make it a little more healthy, use two cups of heavy cream instead of cool whip (cool whip had a lot of nasty ingredients) whip it with sugar till stiff peaks form, then add sour cream, then add cooled milk mixture.” Reply

  • Natalya
    December 22, 2015

    After completing step 2 of the chocolate topping, is it suppose to be a thicker consistency like condensed milk? Or just smooth, as in, well combined and no chunks? Mine comes out looking like hot chocolate even after its cooled. More gelatin perhaps or will it harden after I put it in the frig? Reply

    • Natasha
      natashaskitchen
      December 23, 2015

      If you made the chocolate layer with the same proportions as in the recipe, it should thicken up nicely in the fridge. It was a little like hot chocolate consistency when I first poured it on. I hope you love it! Reply

  • Sveta
    December 20, 2015

    Hi Natasha! If I don’t have 11×13 baking dish, would it be better to use smaller or larger one? I have 9×13 or 11×15. Reply

    • Natasha
      natashaskitchen
      December 20, 2015

      I would probably do it in the 9×13. I don’t know if you’d have enough chocolate sauce for the top if you used the larger dish. Reply

  • Svetlana
    December 14, 2015

    So i only have Russian sour cream at the moment. Is there a way i can thicken it? Reply

    • Natasha
      natashaskitchen
      December 14, 2015

      Svetlana, I’m not sure if Russian sour cream would work or any ways to thicken it up. If you test it out, please let me know how it works. Reply

  • Marina
    November 24, 2015

    Natasha, just wanted to drop you a note: I made this one a few months ago. It was perfect. I do bake a lot, it’s my hobby, to the point when I bake just to give it to people, puts me a good mood, relaxes me after work, etc. Anyways, when I made this one, one of my kids said: Mom, you bake a lot and I really love lots of things you make… but… this one…I CAN MARRY IT!!! I’ve got an order from my family to make it for Thanksgiving! Thanks a bunch for your blog/site – I really enjoy it. Reply

    • Natasha
      natashaskitchen
      November 24, 2015

      I can marry it. lol. That is adorable. Thank you so much for sharing your awesome review and encouraging comment 🙂 Reply

  • Helene
    November 14, 2015

    Is 16oz 1liter? Reply

    • Natasha
      natashaskitchen
      November 14, 2015

      16 oz = 2 cups or about 1/2 liter. Reply

  • Deana
    November 7, 2015

    Hi Natasha! Why is my birds milk wasn’t firm, it was like a little runny? Do u think using agar agar will be a bit stronger then gelatin? Reply

    • Natasha
      natashaskitchen
      November 7, 2015

      Hi Deana, did you use agar agar for this recipe? I haven’t tested it with that so I can’t say for sure. One common culprit is using a Russian style sour cream that is more runny than the US version. Did you measure everything out exactly to the recipe? Did you substitute any of the ingredients? Reply

  • madhu
    October 30, 2015

    Hi! Can I use fruit pectin in place of the gelatin in this recipe? I am vegan and I would love to try this recipe. Thanks for your reply. Reply

    • Natasha
      natashaskitchen
      October 30, 2015

      I have never tried with anything besides gelatin so I’m not sure if that would work. Another option might be agar agar but again, I haven’t tested with that either. Reply

  • Yen
    October 5, 2015

    Wondering whether the taste will be the same with agar? Anybody have tried this resepi with agar pls share the outcome. Thanks😊 Reply

    • Natasha
      natashaskitchen
      October 5, 2015

      I have not tried it so I can’t really recommend it. Reply

  • izzati
    September 7, 2015

    how many gram is 1 packet of gelatin? Reply

    • Natasha
      natashaskitchen
      September 7, 2015

      The box says 226 grams for 32 packets so its about 7 grams per packet. Reply

  • Dia
    August 8, 2015

    I made this today. It’s so easy to make it and it’s delicious! Love il!! Thank you for the recipe! Reply

    • Natasha
      natashaskitchen
      August 8, 2015

      Im so happy you liked it! Thanks Dia! Reply

  • Anna
    June 14, 2015

    To make it a little more healthy, use two cups of heavy cream instead of cool whip (cool whip had a lot of nasty ingredients)
    whip it with sugar till stiff peaks form, then add sour cream, then add cooled milk mixture. Reply

    • Natasha
      natashaskitchen
      June 14, 2015

      Hi Anna! Thanks for sharing that. Have you tested that substitution in this recipe specifically? I’ve been wondering if it would work with whipped cream. Thanks so much! Reply

  • ana
    March 26, 2015

    Is this enough for 3 people cause I think its too little. :/ Reply

    • Natasha
      natashaskitchen
      March 26, 2015

      Hi Ana, what do you mean? Are you cutting the recipe in half or something? This dessert is meant to serve more like 8 people. Reply

  • Valeriya
    March 24, 2015

    Natasha, I would like to know if you have made Kiev Cake before? I would love to make it at home. Reply

  • Lily
    March 6, 2015

    Is there a way to make this with sweetened condensed milk? maybe substitute for sugar and sour cream? Reply

    • Natasha
      natashaskitchen
      March 6, 2015

      That would be a completely different recipe. Have you seen the cream layer in the peaches and cream Jell-O that I posted recently? That might be something like what you’re looking for. I haven’t tried using sour cream either. Although, a sour cream base does sound good! Reply

  • January 19, 2015

    Hi Natasha, I read few comments here, and saw one that said you can’t call it “ptichie moloko” as my mom was owner of a bakery who specialized only in ptichie moloko – original one, any way to make long story short, when I made your recepie for my moms birthday, she asked me when I got the agar 🙂 she was so surprised. So 🙂 this is the best version as we tried so far and a lot easier, less hassle. Reply

    • Natasha
      natashaskitchen
      January 19, 2015

      Thank you so much for sharing that! 🙂 You’re awesome! I’m so happy your Mom liked it – that’s quite a compliment coming from the owner of a bakery. What an awesome job that would be! Reply

  • tatyana
    January 8, 2015

    Natasha, I believe 1 month ago I did this recipe with melted chocolate chips on the top, and my husband loved it so much. And know I cant find this anymore, just with cocoa? Reply

  • Lily
    December 29, 2014

    Hello 🙂 I wanted to make birds milk for the big new years party at church. I was wondering would it work if I were to pour little portions in cupcake holders? Reply

    • Natasha
      natashaskitchen
      December 29, 2014

      I haven’t tried cupcake holders but I don’t think it will work. It might be a mess to get them out and I don’t know how the chocolate topping would work with the liners. I think if you want to do individual portions, try piping the mixture into small clear plastic cups. Reply

  • Inna
    December 23, 2014

    I made this today!! Can’t wait to eat it tomorrow!:)) Thank you Natasha for your delicious recipes! I have learned a lot from you! Love you!! Reply

    • Natasha
      natashaskitchen
      December 23, 2014

      You are so welcome Inna, Merry Christmas to you and your family :). Reply

  • Daniela
    December 23, 2014

    can you use chocolate instead of the cocoa Reply

    • Natasha
      natashaskitchen
      December 23, 2014

      It’s probably possible but it would be a different recipe and without testing it, I couldn’t give you exact amounts. I’d highly recommend the cocoa. Reply

  • Olga
    December 5, 2014

    Well I have to comment on this one 😉
    I added one layer of biscuit on a bottom and divided cream one was vanilla the second I made chocolate( just added 2 tb spoon cocoa) and covered with chocolate glaze.
    Oh my I had so much complimpliments on our thanksgiving dinner . Reply

    • Natasha
      natashaskitchen
      December 5, 2014

      So it was biskvit on the bottom, then vanilla birds milk, then chocolate with chocolate on top? That sounds incredible! Did you post a picture of it somewhere? I’d love to see it! Thanks so much for sharing that idea. I’ll definitely try it out! Were the ingredient amounts the same? Reply

  • Alena
    November 24, 2014

    Natasha, when you say one packet of gelatin, do you mean one envelope or one box? The gelatin I got has 4 envelopes so I wanted to make sure. Thanks! Reply

    • Natasha
      natashaskitchen
      November 24, 2014

      It’s one envelope. I calculated based on how many “envelopes” of gelatin were in my box, and figured out that each has 7 grams of gelatin. Your envelope of gelatin should be the same. Reply

      • Alena
        November 26, 2014

        Perfect! Trying this today. Thank you for the recipe!!:) Reply

        • Natasha
          natashaskitchen
          November 26, 2014

          You’re so welcome! Enjoy 🙂 Reply

  • Ira
    August 26, 2014

    Made it a few times and taste really good! Also awesome as a filing in a cake! Thanks Natasha Reply

    • Natasha
      natashaskitchen
      August 26, 2014

      I’m so glad you enjoyed the cake 🙂 Reply

  • zhanna
    August 13, 2014

    one word: delicious! ive always hated birds milk. just the consistency of it was gross to me. but i recently got married and my husband loves birds milk so i made this for him as a little surprise. he loved it and so did i! its really different from the store bought ones. this one is soft and creamy. perfect! Reply

    • Natasha
      natashaskitchen
      August 13, 2014

      Thank you Zhanna for such a great review, I’m glad you decided to give it a try :). Reply

  • Jeanette Brasier
    June 11, 2014

    So I’ve been making this tried it without chocolate put fresh strawberries instead very good. Reply

    • Natasha
      natashaskitchen
      June 11, 2014

      Fresh strawberries sound very good! Thanks for the tip 🙂 Reply

  • Anna
    April 21, 2014

    Natasha!!! What an amazing recipe! I’ve made this at least 5 times already, but never left feedback. Just wanted to get that over with and just say that this bird’s milk is ahhhmaazing:) It was a huge hit at my family’s Easter gathering yesterday, so thank you! Reply

    • Natasha
      natashaskitchen
      April 21, 2014

      Thank you so much for the great feedback! 🙂 I’m so happy you love the recipe! Music to my ears… 😉 Reply

  • Natalia из Шарлотта, Северная Каролина
    April 9, 2014

    Dearest Natashenika,
    This is such a great recipe, and it is super delicious. I made it many times and I LOVE IT! Thank you for sharing.
    BUT, it should be called Cool Whip Jello cake rather than Ptichie Moloko cake.
    Real Prichie Moloko made with egg whites instead of cool whip, and Yana and her mom Vera probably knows that too.
    I am so sorry I am writing this, I hope I didn’t make you feel bad. But I was a little disappointed. Again, I am sorry.
    Sincerely,
    Natasha Reply

    • Natasha
      natashaskitchen
      April 9, 2014

      I’ve seen several different kinds of birds milk jello; some use egg whites, some use sour cream. This one is a little different but it works 🙂 I’d love to try your version if you’re willing to share it! 😉 Reply

      • Natalia из Шарлотта, Северная Каролина
        April 10, 2014

        I am in search of a good original recipe by myself. Once I find it, I will be very happy to share.
        Have you tried making ZEFIR? I have a good recipe for that.
        Natasha Reply

        • Natasha
          natashaskitchen
          April 10, 2014

          Thank you, I would love to try it. I made it once a long time ago :). Email it me by clicking hereReply

  • Vera
    March 24, 2014

    how much in 16oz cool whip in liter? I have one liter of cool whip…will that be enough? Reply

    • Natasha
      natashaskitchen
      March 24, 2014

      Using 1/2 a liter of cool whip is 16 oz, hope this helps :). Reply

  • Julie
    February 7, 2014

    I was wondering if I could use mascarpone instead of cool whip? Reply

    • Natasha
      natashaskitchen
      February 7, 2014

      Oooh that’s a tough one. Without testing it, it’s hard to say. It would probably be thicker than the original recipe, but it might work. Let me know if you end up testing it. I wish I could be more helpful! Reply

  • January 15, 2014

    My sister-in-law made this once! It was so good! I want to make it again! Reply

    • Natasha
      natashaskitchen
      January 15, 2014

      Thank you Anastasia, reading your comment just made me crave for some myself :). Reply

  • Marina
    October 18, 2013

    I love all of your recepies. Thank you. You make them simple and yummy. I made alot of them. Love it thanks. Reply

    • Natasha
      natashaskitchen
      October 18, 2013

      You are welcome Marina, thank you for such a sweet comment :). Reply

  • Tania
    September 18, 2013

    Hello Natasha
    Quik question, if I make this 2days before eating it will it taste different?
    Thank u Reply

    • Natasha
      natashaskitchen
      September 18, 2013

      No, it should still taste the same. Just keep it covered with plastic wrap in the fridge 🙂 Reply

  • Alena Glushenko
    September 14, 2013

    I love this recipe!!!! I make it for birthdays and it turns out amazing!!thanks natashka :-):-)your amazing!! Reply

    • Natasha
      natashaskitchen
      September 14, 2013

      Awesome!! Thanks for the feedback 🙂 Reply

  • snolik
    August 2, 2013

    Natasha, I use “special dark” cocoa powder which makes it dark and I add raspberries on the top…looks so delicate 🙂 Reply

    • Natasha
      natashaskitchen
      August 3, 2013

      Thank you for the tip, raspberries would go really well with it :). Reply

  • Veronika
    June 12, 2013

    My husband would kill for such cake, he love sweetened condensed milk, straight from the can just like you do Natashaskitchen.com. this recipe in on my plan for tomorrow, I am so glad I stopped by. Thank you so much for your blog. God bless you! Reply

    • Natasha
      natashaskitchen
      June 12, 2013

      You are welcome Veronica :), I would love to hear how it turns out. Reply

  • Irina
    May 23, 2013

    It should work well if you just substitute in the same amount of whipping cream as you would use of cool whip. You can keep the rest of the portions as written in your recipe. Reply

  • Irina
    May 22, 2013

    Hi Natasha,
    You should add in a side note for people who either don’t have or don’t want to use cool whip. My mom makes this recipe with whipped cream instead and it tastes a lot better. Cool whip gives this American (sort of fake) taste to it where whipped cream gives it the softer homemade taste. Just a suggestion :). Try it out for yourself and see if you like it. Reply

    • Natasha
      natashaskitchen
      May 22, 2013

      How do you make it exactly, how much whipped cream and does everything else stays the same? Thank you for the tip Irina, I look forward to hearing from you. Reply

  • anna
    May 14, 2013

    soooo delicious made it for mothers day everyone loved it… thanx natasha:) Reply

    • Natasha
      natashaskitchen
      May 14, 2013

      I’m glad everyone loved the recipe, thank you for your good report Anna :). Reply

  • Nelli
    April 20, 2013

    Hey guys,
    I made the cake today and somehow wound up with runny chocolate top. I was sturring it all the time till it starttrd to boil and then turned it off (i did take it off the stove as soon as it started to boil). What might have i done incorrectly? Thanks for your suggestions in advance! Reply

    • Natasha
      natashaskitchen
      April 20, 2013

      Did it cool after refrigeration? It is still pretty liquidy until it’s fully cooled and refrigerated for awhile. Reply

      • Nelli
        April 22, 2013

        thanks for the advice!
        I kept it in a fridge overnight — did not help ;-(

        On a separate note, have you ever tried to make the cake with cream cheese? Reply

        • Natasha
          natashaskitchen
          April 22, 2013

          You might try cooking it a little longer next time over very low heat. I’m so frustrated with myself that I didn’t put how long to keep the chocolate topping on the heat, but I do remember just bringing it to a boil and then removing it from the heat. You didn’t forget the unflavored gelatin? If not, you might also try 1 Tbsp less of milk next time. Reply

  • Nelli
    April 19, 2013

    Hello folks,
    i saw this comment about putting ptichiyo moloko layer between two biskvit layers — won’t the second biskvit layer squash the ptichiyo moloko layer? Reply

  • yelena L
    February 18, 2013

    Thank you so much for sharing this recepie. I made it yesterday for my family. I didnt have enough cool whip ( because I had to double the recepie) and it turned out awesome I just whipped the heavy whipping cream before adding the sour cream and the cool whip… oh and i added the sugar to the milk misture so it melted. i was afraid of a grainy texture from unmelted sugar. And i also added cocoa to half of the mouse misture to make it layered very delisious! thank you!! Reply

    • Natasha
      natashaskitchen
      February 18, 2013

      You are welcome Yelena, I’m glad you like the recipe :). Reply

  • anna
    February 6, 2013

    hi i wanted to know how many servings are in this recipe Reply

    • Natasha
      natashaskitchen
      February 6, 2013

      About 12 Reply

  • Elena
    November 22, 2012

    Hi Natasha,
    Will this recipe work for flipping the pan over and just having it out of a pan? Reply

    • Natasha
      natashaskitchen
      November 22, 2012

      I haven’t tried it, but if you do, it would probably be best to line your dish with plastic wrap so it comes out of the dish easier; but again, I haven’t tried it. It does work really well in the pan 🙂 Reply

  • Alina
    November 21, 2012

    I want to use heavy whipping cream instead of cool whip, any idea on how much I should use? Reply

    • Natasha
      natashaskitchen
      November 21, 2012

      I can’t tell you how much because I haven’t experienced with it. The texture might be completely different. Reply

  • Oksana
    November 18, 2012

    Hi Natasha! I love the idea of this recipe and would like to make it for Thanksgiving. Could you please tell me, when making the chocolate sauce, could I use 1 cup of milk plus the 5 tablespoons of milk instead of 1 cup water + 5 tablespoons milk?! What do you say? Reply

    • Natasha
      natashaskitchen
      November 18, 2012

      I don’t know how that would change the texture; It might work, but I just am not sure. Maybe use low fat or fat-free milk. Let me know how it works out if you try it that way. Reply

  • Cherish
    October 31, 2012

    I have made this dessert several times now and love it! Thank you so much for sharing and inspiring the rest of us in our kitchens. I also made an entirely fat free version of it since my mom has stones and cant have any fat. It turned out equally scrumptious! However, the last time I made it, I used a Hershey’s brand of cocoa and for some odd reason it did not thicken well enough even after over night refrigeration. Reply

  • Alena
    September 23, 2012

    Natasha what cocoa do u use? I used hersheys unsweetened cocoa and my chocolate layer turned out bitter. Reply

    • Natasha
      natashaskitchen
      September 23, 2012

      It is supposed to have a dark chocolate bitterness to it to contrast the white layers sweetness. If you don’t like the chocolate, you can put a nice layer of jello on top instead. Just make the jello with less water than the box says. I have measurements in another post. Search birds milk jello. I also used Hershey’s unsweetened cocoa. Reply

      • Alena
        September 23, 2012

        Oh so i didnt mess anything up:) . I love chocolate, i think i’ll add a little more sugar to get it to my taste. I first tried this at my sister’s house, but she used diferent cocoa and hers was sweet and so good. My husband loved it, and he usually doesnt like jellos with white layers. (My white layer turned out good.) Thats why i was asking:) I like ur website a lot. I really like it that u respond so quickly. Thanks and God bless. Reply

        • Natasha
          natashaskitchen
          September 23, 2012

          That’s definitely a good idea if you still like the chocolate and just want it to be sweeter. 🙂 Thank you for your sweet comment. God bless you too! Reply

  • Alena
    September 20, 2012

    sorry for this question, but how do I print the recipes from your site preferably without the pictures? I was looking for print option but haven’t seen one, or maybe I am not looking at the right place? thanks Reply

    • Natasha
      natashaskitchen
      September 20, 2012

      Hi Alena, to print the recipe, scroll down to the bottom of the post. Right below the last picture, click on print/pdf/email icon which should open in the new window. Next check the box on the top right to remove images and click print. I hope this helps 😀 Reply

      • Alena
        September 20, 2012

        Thank u so much! I didn’t notice it before. My teacher used to say that there are no stupid questions. I’m glad I asked:) Reply

  • Dina
    September 15, 2012

    I made this for the 2nd time and this time I doubled the chocolate layer . Everyone liked. I also like it better with more chocolate. Reply

  • Sveta
    June 20, 2012

    Natasha! Thank You so much for this recipe! I made this for the Father’s Day last weekend and it was delicious! I am so happy I found your blog, I have been missing my “native” cooking tremendously! I just went a little crazy printing most recipes you posted 🙂 I will be making all of them in the next few weeks! I will comment after I have made the recipes! Thank You so much again! Reply

    • Natasha
      natashaskitchen
      June 20, 2012

      🙂 Sveta, I’m glad you enjoyed the recipe. Have fun cooking! Reply

  • Olia
    May 27, 2012

    Made some this passed week. Really yummy!! Will try putting it in between cake layers next time 🙂 thanks for the recipie!! Reply

    • Natasha
      natashaskitchen
      May 27, 2012

      Oh so glad you liked it. I do have a cake with this filling posted. 🙂 Reply

  • YanaP
    April 5, 2012

    Glad to see that everybody likes this recipe!! =) I love how you did it step by step and emphasized on the boil and do not boil steps, those are very important to this ‘secret’ family recipe.. (not so secret anymore). =) Reply

    • Natasha
      natashaskitchen
      April 5, 2012

      Yes, thank you so much! You gave me excellent instructions. Otherwise, I probably would have failed and gotten discouraged 🙂 I love your recipe and it makes me curious about what other fantastic recipes you have up your cooking sleeve? 🙂 Reply

      • YanaP
        May 24, 2012

        =) I’ll ask my Mom what else she has. Reply

        • Natasha
          natashaskitchen
          May 24, 2012

          Awesome!! Thanks Yana! 🙂 Reply

  • Vera
    March 25, 2012

    This is a amazing recipee, i did it for my lilttle brothers birthday everybody loved it. Reply

    • Natasha
      natashaskitchen
      March 25, 2012

      Vera, I’m so glad you enjoyed it! Thanks for stopping by to let me know. 🙂 Reply

  • Marina
    March 3, 2012

    Thank you Natasha!

    Some how the chocolate tooping didn’t friz in the fridge, although i did exactly what you wrote . So today i put it in the frizer i hope it will help.

    Thanks! Reply

  • Marina
    March 2, 2012

    Hey!

    I love bird’s milk , was excited to find out you have a recepie . 🙂
    How much is every package of gelatine that you used?

    Thanks! Reply

    • Natasha
      natashaskitchen
      March 2, 2012

      I believe there is almost 1 tbsp in each packet. I bought the box with 32 packets which was 8 oz total. So 1/4 ounce per packet. Reply

  • Paramitha Nasimova
    January 21, 2012

    Can I mix the white base with avocado smoothie? In my mind it will be like on top is chocolate, middle is green from avocado, and below is white. How was it? 🙂 Reply

    • Natasha
      natashaskitchen
      January 21, 2012

      I’m having a hard time imagining that with avocado. Maybe I’m just not that creative? 🙂 Sorry, I know that’s not very helpful. Will it taste like avocado? Reply

      • Paramitha Nasimova
        January 31, 2012

        Hai Natasha…, finally I’ve tried to mix with avocado (I used your method in Bird’s Milk Jello). But instead of put red food color, I mix half cream with two avocado 😀 It was good! It became like avocado choco mousse 🙂 You should try it 😉 Thanx for your recipe! I’m so glad that I made it. Reply

        • Natasha
          natashaskitchen
          January 31, 2012

          That sounds like exotic jello. 🙂 Thanks for sharing and for remembering to come back and tell me about it! Reply

  • December 28, 2011

    I made this for Christmas…it was SO good. But instead I put it into little dessert cups. Check it out:

    If you you would like you can follow my blog too! Thanks Natasha! Reply

    • Natasha
      natashaskitchen
      December 28, 2011

      What a great idea! I love it! I’ll definitely be checking your site out. 🙂 Reply

  • Luda
    December 16, 2011

    This was so easy and fast:) but taste is even better!! Thank you;) Reply

    • Natasha
      natashaskitchen
      December 16, 2011

      You are welcome. And, there is so much you can do with it… a cake with the ptichye moloko, a fruit jello,…. I’m looking forward to exploring more. I just love the texture and taste too! Reply

  • Stephanie
    November 27, 2011

    Thank you so much for the recipe. I made this with my Russian man and he can’t believe how delicious this is. It was also a big hit at the thanksgiving party. Thank you! Reply

  • November 15, 2011

    Really cool blog! I’m a big fan of russian food – especially if it’s even prepared in the traditional way as my grandmother did 😉 Very nice. Definitely going to follow and cook your recipes!

    Greetings from Finland, btw! Reply

  • svetlana
    November 14, 2011

    hey natasha, this was the best version of this recipe i have ever tired, all the others ive tasted, the white part is sour, i dont think i will avoid this dish at events anylonger Reply

  • Victoriya
    November 13, 2011

    I am so going to try this my husband likes this kind of cake. Thanks Reply

  • Ira
    November 12, 2011

    I meant to say skim milk, not non-skim…. Reply

  • Ira
    November 12, 2011

    Natasha, What type of milk do you use? Whole milk? I’m curious if I used non-skim if that would make it difficult to whisk up… Reply

  • November 10, 2011

    Omg, omg, omg – I totally forgot about this dessert. Putting it on my must-make list for sure!! Reply

  • Julia
    November 9, 2011

    I love ptichye moloko!! Try uncooked condenced milk instead of sugar for the white part 🙂 Reply

    • Natasha
      November 9, 2011

      Condensed milk is one of my favorite ingredients to work with (or just to eat it straight out of the can!) Thanks for the tip Reply

  • Natashka
    November 9, 2011

    Another good recipe to use for cool whip, is a delicious cream called creme chantilly. It’s just sweetened cream. All you need is 12 oz. of heavy cream, 1.8 oz. of confectioner’s sugar, and 3/4 teaspoon of vanilla extract. 1. Whip the heavy cream at medium speed until it forms soft peaks. 2. Add the sifted sugar and vanilla. Continue whipping until the cream forms stiff peaks but is still smooth.
    So the recipe is easy and in my opinion, it taste better than cool whip. By the way, this cream also tastes really good in cream puffs. Reply

  • Dina
    November 9, 2011

    Girls I tried this recipe for my biskvit cake and it was delishious and perfect consistency. Mixed 1 cup of sugar with 1 pck. cream cheese, than folded in 1 tub (16 oz) cool whip. To this I added 1 pck. gelatin which I disolved in 1/3 – 1/2 cup of warm lemon juice, I let it cool down to room temp before adding to the other stuff. You can sub the lemon for water, but I though it balanced out the swetness perfectly. Enjoy! Reply

    • Natasha
      November 9, 2011

      Dina thank you for sharing those tips. I think I will try that maybe for thanksgiving 🙂 Reply

    • Nella
      November 9, 2011

      Dina-did you put the ptiche moloko layer on top of biskvit cake or between two layers of cake? I ordered cake called “ptiche moloko” before from baker and she and a chocolate layer too in there. Thanks. Reply

    • Alla
      November 15, 2011

      That’s the way I usually make it with cream cheese instead of the sour cream and also you can add a little lemon juice and yellow food coloring then after set cut into small rectangles and dip each onto chocolate. It’s really yummy. My sis and I made this for a dinner party and everyone loved it because it taste like Russian ptichey moloko candy.
      Oh and my mom makes the cake all the time. All you need to do is make one (about 6 egg) beskvit in a 9-10inch pan and cut it in half to get two thin layers of cake. For easy assembly make cake in a spring form. Put one layer of cake and then pore over the ptichey moloko (this will also help you get a nice thick layer of ptichey moloko) and then top it off with cake. Let everything set for a few hrs before taking out of the form. When set can frost with a sweetened whip cream if desired. Reply

      • Natasha
        November 15, 2011

        Alla – thank you! I can’t wait to try the cake version. I wonder if it would work to pour the chocolate over the top biskvit cake layer, let it cool and then frost the sides and make a pretty frosting border on the rim?… hmm… 🙂 Reply

        • Alla
          November 18, 2011

          That sounds like a nice idea. You can also frost the sides with a white frosting and let the chocolate from the top drip down the sides. That would give it a very elegant and festive look. Reply

          • Natasha
            November 18, 2011

            Yes – that sounds even better!! Do you ever pour any kind of syrup on the cake layers with the ptichye moloko inside the cake or leave them as is?

          • Alla
            November 18, 2011

            I like to use sprite or just plain carbonated mineral water with some sugar or juice to moisten each layer. You can even mix the mineral water with your favorite preserve and use that, I do that quite often it just adds a little kick of flavor. Good luck.

          • Natasha
            November 18, 2011

            Thank you Alla!

  • November 9, 2011

    Thank you, Natasha i Charlie! I I found this recipe for cool whip on a norwegian site. Thought it could be useful for those who can’t find cool whip:
    1 teaspoon gelatine, 4 teaspoons cold water, 2,5-3 dl double cream, 0,7-1 dl icing sugar, 1 teaspoon vanilla sugar. Dissolve gelatin in water over low heat. Stir until it thickens, about 3 minutes. Set aside and let to cool. Whisk together cream, vanilla and sugar while you pour gelatinwater slowly into the mixture. Whisk well on high speed. If the cream is not thick enough, you can melt 2 marshmellows and stir gently into the cream. 🙂 Reply

  • November 9, 2011

    Hi Natasha and thanks for the recipe. I will surely make this cake! Can you tell me what cool whip is? I live in Norway and we don’t have such a thing. Do you know what it is called in Russian? How many grams of gelatin are there in one packet? Reply

    • Natasha
      November 9, 2011

      Hmmm… Good question! It’s also referred to as whipped topping. I haven’t tried with homemade whipped cream using heavy whipping cream but I think that would be my next option. It’s hard to really recommend it if I haven’t tried it though. Each packet of gelatine is 7 grams Reply

      • Charlie
        November 9, 2011

        Svetlana, Взбитые сливки, так помоему это называлось в старые еще советские времена, когда я от туда уехал. Reply

    • Yana
      November 12, 2011

      I used heavy whipping cream instead and it turned out perfect. I never like to use Cool Whip. Reply

      • Natasha
        November 12, 2011

        I prefer working with heavy whipping cream too. I will try that next time I make it. Thank you for letting me know. I was curious about that. Reply

  • Nella
    November 8, 2011

    Thanks for posting this, I’ve tried it many times at church potlucks and always loved it! Can’t wait to make. Reply

  • Yana
    November 8, 2011

    Made it today…So easy and quick, but absolutely delicious!!!!! Can’t wait to make it again for the upcoming holidays!! Thanks for the recipe 🙂 Reply

  • Charlie
    November 8, 2011

    Looks awesome. Reply

  • Lesia
    November 8, 2011

    i’m glad you’re back… Reply

  • November 8, 2011

    Wow, this sounds really yummy! Pinned. Reply

  • Galya
    November 8, 2011

    can you put this layer in between biskvit cake? Reply

    • Natasha
      November 8, 2011

      I haven’t tried that but I’ve seen photos of it online in between thin layers of biskvit or on top of one layer of biskvit cake. Let me know how it turns out if you do give it a try. Reply

      • Viktoriya
        November 9, 2011

        My mom would make a biskvit (cutting ingredients I half so mousse would fit) and then make the mousse, adding pink food coloring.it was delicious! Reply

  • Cathy
    November 8, 2011

    You are sooooo cute. How about we make it a ‘mousse-like creamy base’ and not a ‘mouse-like creamy base’. I don’t think the mice would like this recipe at all. 😎 Reply

  • Natalie
    November 8, 2011

    Thanks for posting this! So excited to try it! Reply

  • Natasha
    November 29, 2011

    Vera is a genius – isn’t she? I’ve made a cake and multi-colored jello out of the white base (both of which I plan to post), but you can do alot with this recipe! I’m so glad your “Russian man” enjoyed it 🙂 Reply

  • Mariam
    December 20, 2014

    Hi Natasha how long do we have to boil the chocolate topping? Reply

  • Natasha
    natashaskitchen
    December 20, 2014

    I forgot to time it exactly, but it’s just until it is smooth and well blended then remove from heat. It’s pretty quick after it boils. Reply

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