Jell-O With Cool Whip

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Looks like more work than it is–
in fact it ISN’T work at all!
I don’t use Cool Whip® too often, but…
every now and then,…  I do.


  • ONE of the 6 oz. size (8 servings) boxes of Jell-O


    of your choice.

  • 3 cups boiling water.
  • ONE of 8 oz. container Cool Whip


    , thawed.*

  • Dissolve the Jell-O
    powder in the 3 cups boiling water.  Stir for at least two full minutes to make sure every grain of sugar is dissolved.


  • Stir in the thawed Cool Whip  (stir until it is thoroughly dissolved and mixed in).
  • Pour into serving cups/dishes.  Refrigerate for a minimum of four hours.  On its own, the Jell-O
    mixture separates into what looks like two layers.


  • Because I planned to leave these in the refrigerator overnight, I covered each with a piece of Saran Wrap after a couple of hours.   If I would have covered them while still warm, I’m sure a lot of condensation (water droplets) would have formed and I didn’t want that to happen.

*  If you haven’t let the Cool Whip® thaw ahead of time, you can put it in right from the freezer– you’ll just have to stir it longer while/until it totally dissolves.

This time I used STRAWBERRY
flavored Jell-O®.   Next time, maybe
on a HOT Summer day, I will
use LEMON Jell-O®… and I
will like that, too!

Source Recipe:

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