Hello all you knowledgeable folks out there! My Mum used to make a concoction of jelly and carnation evaporated milk. My vague memory is that she repeatedly stirred the jelly just before it set and then, using a food mixer for what seemed like ages, mixed in the evaporated milk. It eventually turned into the most delicious moussey type pudding. I'm reluctant to try it without knowing the ratio of jelly to milk. I'd be very grateful if anyone can help.