This stunning creamy mousse takes just 10 minutes to mix together. No need to wait for jelly to thicken or layers to set- simply mix, pour and refrigerate.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups boiling water
2 pkg. (85 g each) Jell-O Strawberry Jelly Powder
2 cups thawed Cool Whip Whipped Topping
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How do I make it ?
Add boiling water to jelly powder in medium bowl; stir 2 min. until completely dissolved. Add Cool Whip; stir with whisk until Cool Whip is completely melted and mixture is well blended. (Mixture will be thin.)
Pour into 10 glasses, 6-cup mold or glass bowl sprayed with cooking spray.
Refrigerate 8 hours or until firm. Unmold before serving.
Kraft Kitchen Tips!
During refrigeration, the jelly mixture will magically separate into two layers - a creamy layer and a clear jelly layer.
Is the Cool Whip still frozen? No need to worry. Just follow the recipe as directed, substituting the still-frozen Cool Whip for the thawed Cool Whip. Just be sure to stir the jelly mixture until the Cool Whip is completely melted as directed before pouring into the prepared mold.
Experience a different flavoured dessert each time just by changing the flavour of the jelly used.
Calories From Fat
% Daily Value
Fat 3 g
Saturated fat 3 g
Cholesterol 0 mg
Sodium 65 mg
Carbohydrate 18 g
Fibre 0 g
Sugars 17 g
Protein 1 g
Makes 10 servings, 1/2 cup (125 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.