Super popular dessert in Poland, why? It’s delicious! It’s fresh in taste and melts in the mouth. This version is a bit Americanized with use of cool whip rather than whipped egg whites. There is one drawback of this dessert — it has to be kept in the fridge. Otherwise, five stars!

~ 10 oz sour cream
~ 10 oz tub cool whip, refrigerated (should be fully thawed, not frozen)
~ 1/2 cup milk
~ 1/2 cup sugar
~ 2/3 cup strawberry juice (pureed & strained fresh or frozen strawberry)

~ 1 packet (7 grams) unflavored gelatin
~ 1 packet strawberry jello
~ 1 & 1/2 cups boiling water

Prepare strawberry juice: blend strawberry and put them through the strain to remove the seeds. Put aside.

Milk mixture: In a shallow dish with 1 Tbsp water sprinkle gelatin. Wait until it blooms.

In a small pan, place milk and bloomed gelatin. Over low heat, whisk until it just begins to steam, remove from heat (do not boil). Set aside to cool.

In the mixer (whisk attachment) whisk together sugar and sour cream. Once combined, add cool whip and whisk until blended.
Then slowly add the warm milk mixture.
Divide into 2 portions.

Lightly oil the selected baking dish so that the cream doesn’t stick to it when serving.
Pour one half of mixture. Smooth the top. Place in the fridge.

To the second half, add strawberry juice and whisk until blended.
Spread strawberry cream on the top of the white cream.
Refrigerate for at least 30 minutes to set.

Prepare jello: Dissolve jello in a boiling water.

Set jello aside to cool to room temperature (luke-warm), and then pour it over on the top of the cream (here fruit can be added, like sliced strawberries).

Refrigerate for 2-4 hours, or until jello is set.

*Notes: super yummy!