Strawberry jello mousse cake:
2 cup evaporated milk or thick milk
1 cup heavy cream or 1 packet whipped powder mix with1/2 cup cold milk (1 cup whipped cream)
1 packet strawberry jello
2 packet nut biscuit (crushed the biscuits)
¼ cup melted butter
2 tbsp sugar
Preheat oven to 350 degrees F (180 degrees C). Lightly butter an 9 inch (20 cm) spring form pan. Place the spring form pan on a baking sheet.
In a bowl stir the crushed biscuits with 1 tbsp sugar and melted butter until all the crumbs are moistened. Press the mixer evenly over the bottom of your pan. Bake for about 15 minutes or until set. Remove from oven and place on a wire rack to cool completely.
Heat the milk. When start to boil, switch off the heat. Combine Jello; stir until completely dissolved.
Place heavy cream and sugar into mixer bowl. Whisk on high speed until light and fluffy. Whisk in Jello mixer. Whisk until no clumps remain.
Pour the filling over the crust.
Cover and place in the refrigerator for several hours, preferably overnight, before serving.
Garnish top of cake with fresh fruit or whipped cream if desired.
To remove cake from pan, undo spring form and carefully peel back parchment paper.