Prepare a 12 cup Bundt cake pan, or any other cake pan shape that you desire to use.
Heat 1.5 Cups of water in a casserole and add the Strawberry Jelly. Stir until the Jelly dissolves.
Pour half the liquid Strawberry Jelly into the pan and chill until firm; VIP: Do Not chill the other half.
Mix the Almond Essence with the Yogurt.
Add a quarter cup of the Yogurt to the remaining Strawberry Jelly. Mix well and pour onto the now cold Strawberry Jelly. Chill until firm.
Repeat the same steps with the other three kinds of Jelly. You can use any colour sequence.
Chill the pan server for hours or over the night.
Select a large flat serving platter.
Fill a deep bowl with hot water, and use your fingers to pull out the jelly from the pan side. To make this easier, dip the bowl in the hot water for a few seconds only. Turn the jelly onto the platter and serve.
Beat the cream, together with the milk and vanilla powder, using an electric mixer or whisk until fluffy.Garnish over the Jelly prior to serving.
To make it easier to seperate the Jelly from the pan, it is best to dip in hot water for a few seconds only. You must be careful not to heat the pan for too long since otherwise the jelly will start to melt.