Strawberry Jello Mousse Cake (ptichiye malako)

Strawberry Jello Mousse Cake (ptichiya malako)

As I was sorting through the pictures for this recipe I seriously started getting major cravings for this delicious dessert! Seriously guys its so good, you better have company over or you will be eating the whole ENTIRE thing yourself, I am not even kidding, I have no self control over this dessert, NADA!!!!

Anyways when we were visiting South Carolina for thanksgiving this year, my husbands best friends wife Rosa made this dessert and I fell in love with it at first bite haha, best jello mousse cake I have ever tried. Thank you Rosa for the recipe. Easiest and yummiest dessert ever! Is definitely my go to recipe now :)

Also I would really appreciate if you guys would leave me reviews on recipes you have tried, Means the world to me :) Enjoy!!!!

Crunchy Tuna Spread Recipe

Bottom Layer (Birds Milk -Ptichiya Malako)

  • 1 Cup Milk
  • 2 packets unflavored Gelatin
  • 16 oz tub of Cool Whip (refrigerated) (NOT FROZEN)
  • 16 Oz Sour Cream
  • 3/4 Cup Sugar

Middle Layer (Strawberry Mousse)

  • 6 oz Strawberry Jello Packages (2 Small Packages OR 1 Big)
  • 2 Cups Boiling Water
  • 1/2 Cup Cold Water
  • 8 Oz Cool Whip

Top Layer – Strawberry Jello

  • 6 Oz Strawberry Jello package (2 Small Packages OR 1 Big)
  • Boiling water according to package
  • Cold Water 1/2 cup LESS than according to package

About 1 Cup Chopped Strawberries for Topping (once Jello is Set)

  1.  To a small saucepan add 1 cup of milk and the 2 packets of gelatin .
  2. On medium heat whisk together the whole entire time until it starts to steam (Make sure NOT TO BOIL) Set aside to cool.
  3. Spray with cooking spray or just add a good amount of oil to a paper towel and smear all over a 3 QT – 9-13 IN pan.
  4. In a large whisking bowl blend together the Cool Whip, Sour Cream and Sugar.
  5. Once blended well, slowly add the warm milk mixture with the blender on.
  6. Immediately pour mixture into the greased pan, spread evenly and cover and refrigerate for 30 min or until set.
  7. Meanwhile add the Jello to 2 cups of boiling water, mix until dissolved completely and then add the 1/2 cup of cold water. Mix and refrigerate until the jello is jiggly (NOT FULLY SET)
  8. To a bowl add the jiggly jello and 8 Oz of Cool Whip and blend until smooth.
  9. Carefully spread over the bottom layer evenly and put it back into the refrigerator.
  10. Wait until the middle layer has set and then make the top layer of jello.
  11. Once room temp slowly add over the mousse and refrigerate until set.
  12. Add chopped strawberries before serving.
  13. You can make it a day or 2 in advance.
  14. Cut up into square pieces and ENJOY

About 12 square slices


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Enjoy :) And please share you creations Instagram with me @doublesidedspoon #doublesidedspoon

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Have a great day everyone :)

One Comment

  1. Angie

    Does the first layer have 8oz of cool whip and 8oz of sour cream or 16oz of both. Your instructions say 16oz for both but it is way too much. It filled the casserole dish almost to the top and didn’t have any space for the mousse or jello.

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