Cool, no-bake dessert with biscuits and fruit jelly

Name: Cool, no-bake dessert with biscuits and fruit jelly
Total time: 25200 s
Yield: 20-35 pieces, depending on the size
Cuisine: American
Ingredients: 2 bags Jell-O (170 gr or 6 oz in total) flavor of your choice (e.g., banana, cherry, pineapple, or strawberry). Some brands have richer flavor than others, so choose the one you like the most; 1 container evaporated milk (400 gr or 12.7 fl oz); 1 1/2 package Petit Beurre biscuits (48 biscuits); 1 lemon; 200 gr (7 oz) margarine sticks in total or approximately 225 gr (8 oz) of soft buttery spread; 1 cup water (250 ml or 8.45 fl oz)

Μάριος Μπάλας @cook_114940764

Ελλάδα

A delicious, light and refreshing dessert, with biscuits and fruit jelly, that melts in mouth.

Μάριος Μπάλας @cook_114940764

Ελλάδα

A delicious, light and refreshing dessert, with biscuits and fruit jelly, that melts in mouth.

Saved

Ingredients

1-1.5 hours + 2 hours or a full night to set

20-35 pieces, depending on the size

2bags Jell-O (170 gr or 6 oz in total) flavor of your choice (e.g., banana, cherry, pineapple, or strawberry). Some brands have richer flavor than others, so choose the one you like the most
1container evaporated milk (400 gr or 12.7 fl oz)
1 1/2package Petit Beurre biscuits (48 biscuits)
1lemon
200 gr (7 oz)margarine sticks in total or approximately 225 gr (8 oz) of soft buttery spread
1 cupwater (250 ml or 8.45 fl oz)

Saved

Steps

1-1.5 hours + 2 hours or a full night to set

1

Put the milk in the freezer for about 1 hour. Do not keep it for more time, to prevent it from crystallizing.
2

Boil the water
3

Pour the jelly powder in the boiled water and stir until it's dissolved. Squeeze/Juice the lemon and add the juice to the mixture.
4

Mix until the juice and the jell-O dissolve and let the mixture become warm, while continuing to the next steps. If too much time is passed, stir it or heat it slightly to prevent it from getting too cold and hardening too early.
5

If you want the dessert to be a little crispier, break the biscuits into small pieces with your hands. If you want it to be soft, grind them into powder in the food chopper.
6

Melt the butter in a cooking pot, a saucepan or a frying pan. Be careful not to boil too much so it doesn't start to splatter.
7

Once it melts, remove it from the heat, add the biscuits, and mix so that the butter is spread everywhere
8

Spread the biscuits on a 25x35cm (9x13 inches) baking pan or similar and press them down to make them flat, keeping 2 tablespoons of them aside for sprinkling later.
9

Remove the milk from the freezer, after 1 hour is passed. Pour it into the saucepan and beat it for about 2 minutes with a mixer until fluffy.
10

Add the sugar little by little, while still beating with the mixer. Continue with the jelly and beat everything together.
11

Pour the mixture over the biscuits in the baking pan and sprinkle on top with the biscuits you kept aside.
12

Cover with aluminum foil and refrigerate for at least 2 hours (ideally overnight).
For faster cooling, put it in the freezer for about 1 hour.

Tips

In some cases, you can replace half or all of the petit-bert biscuits with digestive biscuits and the evaporated milk with milk suitable for fasting. In any case, try the combination that suits your taste better.