An extremely satisfyingly jiggly jello with lovely creamsicle-y flavor! Bring it to your next party!

Ingredients:

Cream filling:

• 3 tablespoons unflavored powdered gelatin
• 1 cup cold water
• 8 ounces cream cheese, room temperature
  
• 1 14 ounce can sweetened condensed milk
• 1 12 ounce can evaporated milk
• 1 cup heavy cream

Orange outside:

• 2 3 ounce packages orange jello
• 2 cups boiling water
• 2 cups cold water

Grease a bundt pan and set aside.

In a small dish, combine the gelatin and cold water and let sit for 10 minutes.

After the 10 minutes, microwave for 40 seconds to melt.

Meanwhile, in a large bowl beat together the cream cheese and condensed milk until no chunks remain.

Beat in the evaporated milk and cream until fully combined.

Beat in the melted gelatin. Pour the mixture into the bundt and refrigerate at least 2 hours, until set.

After 2 hours, in a medium bowl combine the orange jello and the boiling water. Stir until dissolved, about 3 minutes. Add the cold water, and let sit until cooled to room temperature. You can do this on the counter or in the fridge, but check frequently if you’re refrigerating.

Once the orange jello is room temperature, remove your bundt pan from the fridge. Invert the cream cheese jello mixture to turn out onto a platter, then flip it right back in the pan.

Gently pour the orange jello into the bundt, floating the cream cheese mixture up into the orange.

Carefully transfer back to the fridge for at least 2 hours, until set.

When ready to serve, fill your sink or a large dish with hot water. Dip the bundt pan into the hot water, careful not to let the water come over the top, for just 10 seconds, to just slightly melt the outside to allow it to come out of the pan. Invert onto a platter, slice, and serve!

Creamsicle Jello

Adapted from Cooking LSL.

Cream filling:

• 3 tablespoons unflavored powdered gelatin
• 1 cup cold water
• 8 ounces cream cheese, room temperature
  
• 1 14 ounce can sweetened condensed milk
• 1 12 ounce can evaporated milk
• 1 cup heavy cream

Orange outside:

• 2 3 ounce packages orange jello
• 2 cups boiling water
• 2 cups cold water

Grease a bundt pan and set aside.

In a small dish, combine the gelatin and cold water and let sit for 10 minutes. After the 10 minutes, microwave for 40 seconds to melt.

Meanwhile, in a large bowl beat together the cream cheese and condensed milk until no chunks remain. Beat in the evaporated milk and cream until fully combined. Beat in the melted gelatin. Pour the mixture into the bundt and refrigerate at least 2 hours, until set.

After 2 hours, in a medium bowl combine the orange jello and the boiling water. Stir until dissolved, about 3 minutes. Add the cold water, and let sit until cooled to room temperature. You can do this on the counter or in the fridge, but check frequently if you’re refrigerating. Once the orange jello is room temperature, remove your bundt pan from the fridge. Invert the cream cheese jello mixture to turn out onto a platter, then flip it right back in the pan. Gently pour the orange jello into the bundt, floating the cream cheese mixture up into the orange. Carefully transfer back to the fridge for at least 2 hours, until set.

When ready to serve, fill your sink or a large dish with hot water. Dip the bundt pan into the hot water, careful not to let the water come over the top, for just 10 seconds, to just slightly melt the outside to allow it to come out of the pan. Invert onto a platter, slice, and serve!