This delightful combination of fresh strawberries, JELL-O and COOL WHIP is sure to become a new family favorite.
What You Need
Original recipe yields 12 servings
1-1/2 cups boiling water
1 pkg. (6 oz.) or 2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin
1 cup cold water
1-1/2 cups sliced strawberries
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
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Let's Make It
Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Place strawberries in 6-cup mold; cover with 2 cups gelatin. Refrigerate 30 min. or until gelatin is set but not firm.
Meanwhile, refrigerate remaining gelatin 30 min. or until slightly thickened. Whisk in 2 cups COOL WHIP until well blended. Spoon over gelatin layer in mold.
Refrigerate 4 hours or until firm. Unmold. Serve topped with remaining COOL WHIP.
Use 1 pkg. (3 oz.) JELL-O SIMPLY GOOD Strawberry Flavor Gelatin.
Good news! You can save 60 calories and 1 g of fat per serving by preparing with JELL-O Strawberry Flavor Sugar Free Gelatin and COOL WHIP LITE Whipped Topping.
How to Unmold Gelatin
Dip mold in warm water for about 15 sec. Gently pull gelatin from around edge with moistened fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.
Orange-Mango Mousse Dessert
Prepare as directed, using JELL-O Orange Flavor Gelatin and chopped mangos.
If you don't have a 6-cup gelatin mold, you can prepare dessert in a 1-1/2-qt. bowl instead.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings, 1/2 cup 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.