Mexican Milk Jell-O | Luscious, Easy Dessert Under $3! - Steph’s Stove

Looking for a luscious, easy dessert that won't break the bank? This Mexican Milk Jell-O is creamy, delicious, and costs less than $3 to make! This simple Mexican-inspired dessert is a fun twist on traditional Jell-O and is perfect when you want something sweet without spending a lot of money or time in the kitchen. Whether you're making dessert for your family, taking something to a gathering, or simply craving an inexpensive sweet treat, this easy Mexican Milk Jell-O recipe is one to add to your recipe box. ❤️ If you enjoy easy desserts, inexpensive recipes, nostalgic favorites, and Southern-inspired cooking, be sure to LIKE, COMMENT, and SUBSCRIBE to Steph's Stove! Making Memories One Dish At A Time! Mexican Milk Jell-O 1-6oz (Family Size) box of Jell-O - any flavor 1 cup boiling water ½ cup cold water 1-12oz can of Evaporated Milk - FROZEN At least 1-hour prior to making the dessert, place the can of Evaporated Milk into the freezer and allow to freeze until solid or most of the contents has solidified. This step is critical in allowing the milk to increase in volume properly. In a mixing bowl, add Jell-O and 1 cup boiling water. Mix well until gelatin has dissolved and then whisk in ½ cup of cold water. Set aside and allow mixture to come to room temperature (about 30-minutes) or you can pop in the refrigerator for 10-15 minutes until cooled. Do Not allow Jell-O to begin to “set” during this cooling time. Using a stand mixer, add frozen evaporated milk and whisk on low to break up frozen milk and gradually increase speed to medium and then high until the mixture has doubled in size and is very fluffy. This will take at least 3-4 minutes in a stand mixer. If you are using a hand mixer, this step will take longer. Reduce the mixer speed, once mixture has doubled, to low and slowly stream in Jell-O until completely incorporated. Using non-stick cooking spray, lightly spray a 9-13 pan or individual serving containers. Pour the mixture into your pan and