Jell O Tres Leches Recipes

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JELL-O TRES LECHES



JELL-O Tres Leches image

The kids will love helping you prepare this colorful fruit dessert which is as much fun to make as it is to eat.

Provided by My Food and Family

Categories     Home

Time 2h20m

Yield 14 servings, 1/2 cup each

Number Of Ingredients 10

4-1/2 cups boiling water, divided
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 pkg. (3 oz.) JELL-O Grape Flavor Gelatin
1 can (5 oz.) evaporated milk
2/3 cup canned sweetened condensed milk
1/2 cup 2% milk
1 can (8 oz.) pineapple tidbits in juice, drained
1/2 tsp. rum extract
1/4 cup chopped pecans

Steps:

  • Add 1-1/2 cups boiling water to each flavor gelatin mix in separate bowl; stir 2 min. until completely dissolved. Pour each flavor gelatin into separate 8-inch square pan. Refrigerate 2 hours or until firm.
  • Meanwhile, combine all remaining ingredients except nuts. Refrigerate until ready to use.
  • Cut gelatin into 1/2-inch cubes; place in large bowl. Gently stir in milk mixture; sprinkle with nuts.

Nutrition Facts : Calories 150, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g

TRES LECHE CAKE



Tres Leche Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h

Yield 12 servings

Number Of Ingredients 13

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs, separated
1 cup sugar
1/3 cup milk
1 teaspoon vanilla extract
1/4 cup heavy cream
One 14-ounce can sweetened condensed milk
One 12-ounce can evaporated milk
1 pint heavy cream, for whipping
3 tablespoons sugar
Maraschino cherries, to decorate

Steps:

  • For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
  • Sift the flour, baking powder and salt into a large bowl.
  • Separate the eggs. Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
  • Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon into the prepared pan and spread to even out the surface.
  • Bake until the cake is done, 35 to 40 minutes. Allow to cool in the pan, and then turn out (upside down) onto a rimmed platter.
  • For the tres leches: Combine the heavy cream, evaporated milk and condensed milk in a small pitcher. Pierce the surface of the cake with a fork several times. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture. Don't worry about totally soaking the cake! That's what you want.
  • For the icing: Whip the cream with the sugar. Spread it evenly over the top and sides of the soaked cake and decorate with maraschino cherries.
  • Refrigerate until ready to serve. Several hours is fine. The cooler the cake, the better!

SHORTCUT TRES LECHES CAKE



Shortcut Tres Leches Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h40m

Yield 10 to 12 servings

Number Of Ingredients 9

Nonstick baking spray, for the pan
One approximately 16-ounce box white cake mix
One 14-ounce can sweetened condensed milk
One 12-ounce can evaporated milk
1/4 cup whole milk
1/2 teaspoon vanilla extract
One 15-ounce container nondairy whipped topping
1/2 cup sprinkles
One 12-ounce jar maraschino cherries, drained

Steps:

  • Spray a 9-by-13-inch cake pan with nonstick baking spray.
  • Bake the cake according to the cake mix package instructions in the greased cake pan. Let cool. Poke holes in the surface of the cake with a toothpick or thin skewer.
  • Pour the sweetened condensed milk, evaporated milk, whole milk and vanilla into a pitcher and whisk thoroughly. Slowly pour the milk mixture over the top of the cake. Let the cake sit and absorb the milk mixture until it has soaked in, 20 to 30 minutes.
  • Spread the whipped topping evenly over the top. Decorate with the sprinkles and cherries.

TRES LECHES CAKE



Tres Leches Cake image

A classic and easy Tres Leches Cake goes far beyond your average cake recipe. Moist, flavorful and deeply rich, our Tres Leches Cake with Betty Crocker™ Super Moist™ Yellow Cake Mix makes it simple to impress. Sweetened condensed milk, whole milk and whipping cream are the traditional "three milks" in our Tres Leches Cake ingredients. Mix and pour into "poke" holes in the cake to create the iconic flavor. Tap into your inner Betty with a cake that goes from mix to masterpiece.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 15

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
1 1/4 cups water
1 tablespoon vegetable oil
2 teaspoons vanilla
4 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup whole milk or evaporated milk
1 cup heavy whipping cream
1 container Betty Crocker™ Whipped Fluffy White Frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
  • In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 52 g, Cholesterol 80 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 41 g, TransFat 0 g

TRES LECHES 'THREE MILKS'



Tres Leches 'Three Milks' image

It is a delicious cake with a special syrup on it, and a meringue frosting. This cake requires refrigeration, and is served cold.

Provided by Blanca

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 10

Number Of Ingredients 11

5 eggs
1 cup white sugar
1 cup self-rising flour
1 teaspoon vanilla extract
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 cup milk
1 tablespoon vanilla extract
3 egg whites
1 cup white sugar
1 teaspoon vanilla extract

Steps:

  • Grease and flour a 8 x 12 inch pan. Preheat the oven to 350 degrees F (175 degrees C).
  • Separate 5 eggs, and beat the egg whites in a large mixing bowl. Add 1 cup sugar slowly to the egg whites, beating constantly. Add the yolks one by one, beating well after each addition. Stir in the 1 teaspoon vanilla. Sift the flour, and stir it into the egg mixture. Pour the batter into the prepared pan. Bake the cake for 20 minutes, or until done. Cool.
  • Blend the sweetened condensed milk, evaporated milk, milk, and 1 tablespoon vanilla. Pour this syrup over the cooled cake.
  • To make Meringue Frosting: Beat 3 egg whites to soft peaks. Gradually add 1 cup sugar, and beat until stiff peaks form. Stir in 1 teaspoon vanilla. Frost the cake.

Nutrition Facts : Calories 434.5 calories, Carbohydrate 76.1 g, Cholesterol 119.2 mg, Fat 9.4 g, Fiber 0.3 g, Protein 12 g, SaturatedFat 5 g, Sodium 310.4 mg, Sugar 66.8 g

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