Reviewed: Jul. 14, 2011

MY mom family has been making this for years...since I was a baby I was eating this and I am now 40 ! And no we are not Peruvian ! We are SOuth american though

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Reviewer:

skinnybitch

Reviewed: Aug. 2, 2010

This was sooo good and really hit the spot. I used sugar free jello and fat free evaporated milk. My jello had set up too much when I went to get it from the fridge, so I nuked it for a bit to loosen it up and then beat it into the milk. It was perfect.. nice pretty pink, no red clumps and just delicious. I'm going to try this with another flavor jello next week

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8 users found this review helpful

Reviewer:

LindaT

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Cooking Level: Expert

Living In: San Jose, California, USA

Reviewed: Jul. 22, 2010

This is simple and easy, and everyone in the house just loves it. I am looking forward to trying this recipe with various other flavours and colours. Thank you for sharing it.

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3 users found this review helpful

Reviewer:

BoosterL16

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Reviewed: Jul. 21, 2010

My grandmother from"the old country" Scotland, used to make this for me 50 years ago! It is so good and so simple to make...brings back many good memories!!

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4 users found this review helpful

Reviewer:

torontogal

Reviewed: Jul. 21, 2010

A very old recipe because my mother used to make it with different flavors of jello. Suggest you use only 3/4 can of evaporated milk. Always the first dessert to disappear at a church supper.

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7 users found this review helpful

Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Jun. 7, 2010

I've been making something like this for years. We call it creamed jello. I decided to try your recipe to see the difference and I prefered mine. I use only 1 cup of water versus the cup and a half. Also, I skip the cooling down and just throw it all together and mix. Mine has a thicker consistency but still soft and fluffy. With the product I ended up with, there is NO way that this could ever be put into a mold. I also use 2% evap milk to save on calories. You can use any kind of jello you like. The possiblities are endless.

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22 users found this review helpful

Reviewer:

My4boys

Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

Reviewed: Oct. 11, 2009

Super easy,ligth and soft,Looking to make it with diferent flavors.

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4 users found this review helpful

Reviewer:

lolo40

Reviewed: Aug. 27, 2007

My family liked it alot, nice and light. I will definitely make it again. I think that I will try different flavors next time.

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11 users found this review helpful

Reviewer:

Ashley B.

Cooking Level: Intermediate

Reviewed: Jul. 2, 2007

I let my gelatin set up a little more than I should have....it was a little difficult to incorporate w/out deflating the whipped milk but didn't seem to affect the outcome any. I swirled part of the recipe into tiny glass custard cups & tucked them in the middle of some HUGE rose blossoms I cut off one of my rosebushes. I garnished them w/ a couple of fresh raspberries & rose petals (I only use organic products on my roses). The rest of the recipe I poured into a mold & we had it the following day. Lovely recipe...thansk Apple Jacks! Next time I may try subbing juice or even wine for the water to add extra flavor.

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10 users found this review helpful

Reviewer:

IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

Reviewed: Jun. 5, 2007

this is wonderful. I did not put the jello mix in the fridge, I just left it on the counter to cool to room temp. It definately serves more than 5 people.

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8 users found this review helpful