Strawberry Layer

1. Grab a bowl and open the 2 packets of strawberry jelly.
2. Pour in 2 cups of hot water and stir until the jelly powder and 2 tsp gelatin dissolve fully.
3. Stir in 1 ½ cups cold water.
4. Pop the bowl into the fridge and let it thicken to a raw egg consistency. (This usually takes around 1 hour.)

Peach Base

1. Drain 1 can of peaches (keep the syrup for later) and arrange the peach slices neatly on the bottom of your 7–8 cup Bundt pan or round jelly mold.
2. Once the strawberry mixture is slightly thickened, gently spoon it over the peach slices.
3. Don’t rush; do it slowly, so the peaches don’t float up.
4. Refrigerate until set but still slightly sticky to touch (around 1–1.5 hours).

Cream Layer

1. While the first layer is chilling, pour ½ cup cold water into a bowl and sprinkle 2 tbsp unflavoured gelatin on top. Let it sit 8–10 mins to bloom.
2. Add 1 ½ cups boiling water and stir for about 2 minutes until gelatin dissolves.
3. Mix in 1 can of condensed milk and the peach syrup. Stir until smooth and creamy.
4. Let this mixture chill in the fridge until slightly thickened, like lightly set custard.

Assemble the Layers

1. Carefully spoon the cream layer over the set strawberry-peach layer.
2. Go slowly to keep the layers neat.
3. Refrigerate overnight or until fully firm.

Unmolding Tips

1. Fill a basin or sink with warm water.
2. Dip the mold just up to the rim for 10 seconds.
3. Lift it upright and gently shake to loosen the jelly.
4. Place a cold, slightly moistened plate over the mold, invert, and lift.
5. If stubborn, dip again in warm water.

Tips & Tricks

1. Try different fruit combos: orange & mango, strawberry & cream, etc. Be daring!
2. Avoid fresh pineapples, pawpaws, or kiwi; they prevent gelatin from setting.
3. Vegetarian gelatin works just fine. It won’t make your jelly rubbery; trust me, it just helps it slice perfectly.