Olive oil is completely useless in making a gelatin dessert. Whoever made this just doesn't really know what they're doing. And why miss the opportunity to puree some real strawberries? The title is misleading because this is not the best Strawberry dessert at all. I mean, yuck, even a thin layer of olive oil would fuck up the taste.
I would never put olive oil into a dessert. You can easily find something better than that. Also, jello doesn't really stick, so there's no need to put any oil in this. It's not baking in the oven. I mean, that step is so stupid and sounds off-putting.
Great recipe......you must be from another country.....what you call jelly we Americans call jello and what you called creamcheese we Americans call Heavy whipping Cream......but I am going to make this.
It's spring strawberry season, so I was a little dissapointed that there are no real strawberries in this recipe. I was thinking maybe puree some in with the cream cheese part, maybe some chunks, too? Anyone tried anything like that yet?
IKR? Every time I see one of these recipes calling for "cream cheese" and then showing a pourable liquid cream product, I am absolutely unsure about what I am supposed to use. Cream cheese has a distinct flavor. Heavy cream is not cream cheese. I don't know of ANY cheese that is liquid enough to pour. 🤷♀️
🥰 This recipe reminds me of some lollipops they used to make back in the day. They were strawberry & cream, blueberry & cream, and orange creamsicle. My ballet teacher used to hand them out after class. I always got the blueberry. Cool recipe. 🙂
They sure as heck didn’t give all the steps to making this and can’t find any video that shows quick and easy not saying to skip steps just quick steps if that makes any sense
Only 2 ingredients! Strawberry jelly powder, water (if you count water), olive oil, suspicious cream cheese. That's at least 3 ingredients. She might have microwaved the cream cheese but it's so runny that I'm jist not sure it's cream cheese at all? Maybe she meant whipping cream?
That isn't cream cheese...and you've added way too much water ..the jelly won't set firm enough and by the way jelly takes longer than 2 hours to set properly...I tried the recipe your way with cream lol and guess what after 2 hours the jelly wasn't set properly yet and I added the water to the second part with the cream and it just didn't set firm enough....so I did it with less cold water and left it for several hours in the fridge and it set perfectly....by the way this recipe I would suggest fruit being added
@@dorisgarcia7568 I’m just thinking, perhaps if you layer the container with Saran wrap, leave enough out so that you can pull it out once it harden and then lift away. This way, the jello do not taste like olive oil. The second option is to lightly melt way the outer layer so it will loosen.
