1 Box of pineapple jelly
1 Box of strawberry jelly
1 box of apple jelly
1 can Velor Sweetened condensed milk
2 cups hot water
2 tablespoons gelatin powder
1.Prepare 3 small food storage containers and line each with cling film. Set aside
2.Separately, prepare each flavored jelly by combining the ¾ cup of boiling water to 1 pack of jelly until dissolved. Then add ¼ cup of cold water and pour the dissolved jelly in one of the food containers. Repeat with the remaining flavors. Refrigerate for at least 2-3 hours.
3.In a medium saucepan on medium heat, bring 2 cups of water to a boil. While the water is heating, dissolve the gelatin in 4 tablespoons of cold water and let set for 4 minutes
4.Add the condensed milk to the boiling water then mix well. Add the gelatin to the condensed milk until the gelatin dissolves completely. Remove from heat and leave to cool down until it is room temperature
5.Carefully cut the colored jelly into 1.5X1.5cm cubes, gently toss to combine and add to Bundt cake tin. Pour the cooled milk mixture over the colored jelly. Refrigerate overnight
6.To serve, dip the Bundt cake tin in hot water for less than a minute (the water level should be just right below the edge of the tin), flip on the serving plate and Serve.