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.
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?
🥰 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. 🙂
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.
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. 🤷♀️
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
@@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.
And the purpose of the olive oil is?? What exactly? Besides giving an odd taste I dont think jello sticks THAT much to containers anyway…
Yeah, optional. I don't think jello sticks either. It looks like she didn't let it set quite hard enough and that could be a issue.
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.
Water, jello, oil, runny cream cheese.
Mmm mmm
they want people to react so they purposely do thay
what is runny cream cheese
@@noah_ayyubi it’s a spreadable cheese product you put on bagels. Runny just means that it’s a loose liquidy consistency.
Dessert w/o sugar?
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?
You're brilliant. I'm absolutely going to try this your way. Sounds delish.
🥰 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. 🙂
The 1950s called. They want their pink molded jelly dessert back please 😁🩷
At least I know I'm counting correctly. I get confused on places that tell me there are two ingredients. Usually I have to count more.😖
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.
Girl that is not cream cheese
Some Places Call Gelatin/jello Jelly and The Jelly U spread We Call It Jam
I thought jam had seeds in it and jelly doesn't.
This was huge in the 80s
Look great 👍 👌
Hello Lucy
Cream cheese or milk?
Just 4 pack jelly one pack of cream
How much cream cheese?
I'd never seen liquid cream cheese. Isn't that heavy cream?
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. 🤷♀️
@@ladydawgfan4832 Neither do I.
Old fashion dessert.
I could have that as a Mexican dessert
Slightly softened ice cream instead of cream cheese.
Wow Yumny ❤
I thought this was how to basic for a sec💀
Jello, water, cream cheese, sounds like three ingredients
All time favourite icecream yummy 😋
JellOOOO, not JellYYYY !
Can i use whipping cream instead cream cheese
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
Wow yammy😊
Mmm mmm mmm 😋
How do you mix the creamcheese
Yum! 🥰
Cream Cheese .. sounds healthy.
I counted 5…..
That’s right, I counted hot vs cold water! Lol
Nice
Jelly???? Hello it's jello...
Jello, it’s Jello….I think jelly is for peanut buttuh…. oops Butter😆😆😆😆
In other places it Is Called Jelly The Jelly U Talkinh about we Call Jam
Where's the white stuff?
Cream cheese? 🤮
Nobody:
What i cook in roblox bloxburg:
Lol
That's 5 ingredients
Jello
Y'all are wrong. Other countries call it jelly. Jell-O is technically wrong unless you're specifically buying Jell-O brand. Otherwise, it's gelatin.
How much cheese?
3½ blocks
Gelatin
It's gelatin or Jell-O brand. Jelly is what goes with peanut butter.
Depends what country you come from
Jell-o in Australia is called Jelly and Jelly is jam that you put in your bread
In Australia it’s called jelly.
It’s called jello-American; mixed with different flavors containing gelatin.
I dunno what that is but it's so not cream cheese
it is 4😂😂
Mills and grams, no just use cups like the directions on the box says 🙄
🎉
Water doesn’t count as an ingredient 😮
Oh hell no! She doesn't know the difference between jello and jelly. Bad recipe
Too many ingredients, skipping vid after long comment explaining too many ingredients
It's not called jelly its Jello
Mills?
Milliliters
Why do you need olive oil?
To keep the jello from sticking; I’d just put a tablespoon of oil and use a to spread it all over and wipe any excess off..
@@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.
Sans corps gras au fond du plat de plastique, cela fait une couche de Jello grumeleuse au fond. Très désagréable
Jello, not jelly😮
Nope - definitely jelly!
How do u disolved the cream cheese?
Can use sweetened condensed milk or whip cream
Am waiting for the answer!
Jello not jelly
😮🤢 not THIS again😫
It is jello...not gelatin
It sucks
Creepy
JELLO NOT FREAKING JELLY
How much cream cheese?
3½ blocks