Three Chocolate Gelatin

For the dark chocolate gelatin, blend ½ can sweetened condensed milk, ½ can evaporated milk, ½ can NESTLÉ® Media Crema, dark chocolate and 4 ounces of cream cheese. With the blender running, add 3 envelopes of dissolved gelatin little by little. Pour into a greased jelly mold and refrigerate until lightly set.

For the filling, mix the white chocolate with 1 can NESTLÉ® Media Crema; set aside. Using a spoon, scoop out a ring of dark chocolate gelatin, being careful to not touch the base or the sides of the mold; reserve the gelatin that is removed. Pour the filling mixture into the scooped out ring and refrigerate for a few minutes. Melt the removed gelatin, let it cool slightly without setting and cover the filling; refrigerate until lightly set.

For the milk chocolate gelatin, blend ½ can sweetened condensed milk, ½ can evaporated milk, ½ can NESTLÉ® Media Crema, milk chocolate and 4 ounces cream cheese. With the blender running, add 3 envelopes of dissolved gelatin little by little. Pour over the dark chocolate gelatin and refrigerate until set. Unmold and serve.

Tip: Try adding bits of cherry in syrup to the filling.