20 Delicious Jello and Cool Whip Recipes with Fresh Fruit

Looking for a way to add a splash of color and a burst of flavor to your dessert table? You’re in for a treat! Our roundup of 20 Delicious Jello and Cool Whip Recipes with Fresh Fruit is packed with easy, no-fuss ideas that are perfect for any occasion. From light summer treats to cozy winter delights, these recipes are sure to impress. Let’s dive in and sweeten up your menu!

Strawberry Jello and Cool Whip Parfait

Just when I thought summer couldn’t get any sweeter, I stumbled upon this delightful Strawberry Jello and Cool Whip Parfait that’s as easy to make as it is delicious. It’s become my go-to dessert for those impromptu backyard gatherings, and trust me, it’s always a hit.

Ingredients

• 1 box (3 oz) strawberry Jello
• 1 cup boiling water
• 1 cup cold water
• 1 tub (8 oz) Cool Whip, thawed
• 1 cup fresh strawberries, sliced

Instructions

1. In a large bowl, dissolve the strawberry Jello in 1 cup of boiling water, stirring for about 2 minutes until completely dissolved.
2. Add 1 cup of cold water to the dissolved Jello, stirring to combine. Pour the mixture into a 9×9 inch baking dish and refrigerate for 4 hours, or until fully set.
3. Once the Jello is set, cut it into small cubes using a sharp knife. For cleaner cuts, dip the knife in warm water before slicing.
4. In a clear glass or parfait dish, layer the Jello cubes, Cool Whip, and sliced strawberries, repeating the layers until the dish is full. Start and end with a layer of Cool Whip for a visually appealing finish.
5. Chill the parfait in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together beautifully.

How this parfait comes together is nothing short of magical—the creamy Cool Whip contrasts perfectly with the fruity Jello and fresh strawberries. For an extra touch of elegance, serve it in champagne glasses topped with a mint leaf.

Blueberry Jello and Cool Whip Pie

Many summers ago, my grandmother introduced me to the magic of no-bake desserts with her famous Blueberry Jello and Cool Whip Pie. It’s become my go-to recipe for potlucks and family gatherings, especially when I need something quick yet impressive. The combination of tart blueberries and sweet, fluffy Cool Whip is simply irresistible.

Ingredients

• 1 9-inch graham cracker pie crust
• 1 cup boiling water
• 1 package (3 oz) blueberry Jello
• 1 cup cold water
• 1 cup fresh blueberries
• 2 cups Cool Whip, thawed

Instructions

1. Place the graham cracker pie crust on a flat surface to prevent spills.
2. In a large bowl, pour 1 cup of boiling water over the blueberry Jello, stirring until completely dissolved, about 2 minutes.
3. Add 1 cup of cold water to the Jello mixture, stirring to combine.
4. Gently fold in 1 cup of fresh blueberries, being careful not to crush them.
5. Refrigerate the Jello mixture for about 1 hour, or until it begins to thicken but is not fully set.
6. Once the Jello has thickened, fold in 2 cups of thawed Cool Whip until fully incorporated.
7. Pour the mixture into the graham cracker pie crust, smoothing the top with a spatula.
8. Refrigerate the pie for at least 4 hours, or until fully set.

Perfect for a hot summer day, this pie offers a delightful contrast between the creamy Cool Whip and the juicy bursts of blueberry. Try garnishing with extra blueberries and a sprig of mint for an elegant touch.

Raspberry Jello and Cool Whip Salad

This summer, I stumbled upon a recipe that’s as fun to make as it is to eat, especially when the heat is unbearable. Raspberry Jello and Cool Whip Salad has become my go-to for potlucks, and it’s always the first dish to disappear. Trust me, its simplicity is deceptive—the flavors are anything but!

Ingredients

• 1 box (3 oz) raspberry Jello
• 1 cup boiling water
• 1 cup cold water
• 1 cup Cool Whip
• 1/2 cup mini marshmallows
• 1/2 cup crushed pineapple, drained

Instructions

1. In a large bowl, dissolve the raspberry Jello in 1 cup of boiling water, stirring for 2 minutes until completely dissolved.
2. Add 1 cup of cold water to the dissolved Jello, stirring to combine. Tip: For a quicker set, use ice cubes as part of the cold water measure, just ensure it totals 1 cup.
3. Refrigerate the Jello mixture for about 1 hour, or until it’s thickened but not fully set—it should resemble the consistency of egg whites.
4. Gently fold in 1 cup of Cool Whip until the mixture is uniformly pink with no white streaks. Tip: Use a spatula for folding to maintain the mixture’s airy texture.
5. Add 1/2 cup mini marshmallows and 1/2 cup drained crushed pineapple, folding gently to distribute evenly.
6. Pour the mixture into a serving dish and refrigerate for at least 4 hours, or until fully set. Tip: For individual servings, set the salad in small mason jars for a charming presentation.

Every bite of this salad is a delightful mix of creamy, fluffy, and fruity textures, with the tartness of raspberry perfectly balancing the sweetness of marshmallows and pineapple. Serve it in a hollowed-out pineapple half for an extra tropical flair at your next barbecue.

Peach Jello and Cool Whip Dessert

Peach season always brings back memories of my grandma’s kitchen, where the smell of ripe peaches filled the air. This Peach Jello and Cool Whip Dessert is my modern twist on her classic recipes, combining the sweetness of peaches with the lightness of Cool Whip for a treat that’s both refreshing and indulgent.

Ingredients

• 1 box (3 oz) peach flavored gelatin
• 1 cup boiling water
• 1 cup cold water
• 1 cup diced peaches
• 1 tub (8 oz) Cool Whip, thawed

Instructions

1. In a large bowl, dissolve the peach flavored gelatin in 1 cup of boiling water, stirring for 2 minutes until completely dissolved.
2. Add 1 cup of cold water to the gelatin mixture and stir to combine. Tip: For a quicker set, place the bowl in the refrigerator for about 20 minutes until the mixture is slightly thickened but not fully set.
3. Gently fold in the diced peaches and the thawed Cool Whip until well combined. Tip: Ensure the Cool Whip is fully thawed for easier mixing and a smoother texture.
4. Pour the mixture into a serving dish or individual cups and refrigerate for at least 4 hours, or until fully set. Tip: Cover the dish with plastic wrap to prevent the dessert from absorbing other fridge odors.

Delightfully creamy with bursts of juicy peaches, this dessert is a summer favorite. Serve it in clear glasses to showcase the beautiful layers, or top with fresh peach slices for an extra touch of elegance.

Cherry Jello and Cool Whip Fluff

Zesty and refreshing, this Cherry Jello and Cool Whip Fluff is a throwback to the potlucks of my childhood, where its vibrant color and fluffy texture always stole the show. I remember my aunt bringing it to every family gathering, and now, I’ve put my own spin on it to share with you all.

Ingredients

• 1 box (3 oz) cherry Jello
• 1 cup boiling water
• 1 cup cold water
• 1 tub (8 oz) Cool Whip, thawed
• 1 can (20 oz) crushed pineapple, drained

Instructions

1. In a large bowl, dissolve the cherry Jello in 1 cup of boiling water, stirring for about 2 minutes until completely dissolved.
2. Add 1 cup of cold water to the dissolved Jello and stir to combine. Tip: For a quicker set, you can use ice cubes instead of cold water to reach the 1 cup mark.
3. Refrigerate the Jello mixture for about 1 hour, or until it’s thickened but not fully set. It should have the consistency of egg whites.
4. Gently fold in the thawed Cool Whip until fully incorporated. Tip: Avoid overmixing to keep the fluff light and airy.
5. Add the drained crushed pineapple to the mixture and fold gently to distribute evenly.
6. Pour the mixture into a serving dish and refrigerate for at least 4 hours, or until fully set. Tip: For individual servings, divide the mixture into small cups before chilling.

This fluff is a delightful mix of sweet cherry and tangy pineapple, with a cloud-like texture that melts in your mouth. Try serving it in a clear glass bowl to showcase its layers, or top with fresh cherries for an extra pop of color.

Orange Jello and Cool Whip Cake

Remember those lazy summer afternoons when the only thing that could cool you down was a chilled, wobbly dessert? That’s exactly what this Orange Jello and Cool Whip Cake brings to mind—a no-bake, refreshing treat that’s as fun to make as it is to eat.

Ingredients

• 1 box (3 oz) orange Jello
• 1 cup boiling water
• 1 cup cold water
• 1 tub (8 oz) Cool Whip, thawed
• 1 pre-made angel food cake, torn into bite-sized pieces

Instructions

1. In a large bowl, dissolve the orange Jello in 1 cup of boiling water, stirring until completely dissolved.
2. Add 1 cup of cold water to the dissolved Jello and stir to combine. Let it cool to room temperature, about 10 minutes, to prevent the Cool Whip from melting when mixed in.
3. Gently fold the thawed Cool Whip into the cooled Jello mixture until fully incorporated. This step requires a light hand to keep the mixture airy.
4. Layer the bottom of a 9×13 inch dish with half of the torn angel food cake pieces.
5. Pour half of the Jello and Cool Whip mixture over the cake layer, ensuring it seeps into the crevices for maximum flavor.
6. Repeat the layers with the remaining cake pieces and Jello mixture.
7. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until set. Overnight chilling yields the best texture.

Light as a cloud with a vibrant orange flavor, this cake is a dreamy dessert that’s perfect for potlucks or a sweet end to a family dinner. Try garnishing with fresh orange slices or a sprinkle of zest for an extra pop of color and flavor.

Lime Jello and Cool Whip Squares

Yesterday, I stumbled upon a recipe that brought back a flood of childhood memories—Lime Jello and Cool Whip Squares. It’s the kind of dessert that’s both refreshing and indulgent, perfect for those summer gatherings or when you’re craving something sweet yet tangy.

Ingredients

• 1 box (3 oz) lime Jello
• 1 cup boiling water
• 1 cup cold water
• 1 tub (8 oz) Cool Whip, thawed
• 1/2 cup crushed graham crackers

Instructions

1. In a large bowl, dissolve the lime Jello in 1 cup of boiling water, stirring until completely dissolved.
2. Add 1 cup of cold water to the dissolved Jello, stirring to combine. Tip: For a quicker set, you can use ice cubes as part of the cold water measurement.
3. Refrigerate the Jello mixture for about 1 hour, or until it’s thickened but not fully set. It should have the consistency of egg whites.
4. Gently fold the thawed Cool Whip into the thickened Jello until fully incorporated. Tip: Ensure the Cool Whip is fully thawed to avoid lumps in your mixture.
5. Pour the mixture into an 8×8 inch baking dish and sprinkle the top evenly with crushed graham crackers.
6. Refrigerate for at least 4 hours, or until fully set. Tip: For cleaner cuts, dip your knife in warm water before slicing the squares.

So, these Lime Jello and Cool Whip Squares are a delightful mix of creamy and tangy, with a satisfying crunch from the graham crackers. Serve them chilled on a hot day, or layer them in glasses for an elegant dessert presentation.

Pineapple Jello and Cool Whip Delight

Summer is the perfect time to whip up something light, refreshing, and oh-so-easy, and that’s exactly what this Pineapple Jello and Cool Whip Delight is all about. I remember the first time I made this for a family BBQ; it was such a hit that it’s now my go-to dessert when I need something fuss-free but guaranteed to impress.

Ingredients

• 1 box (3 oz) pineapple Jello
• 1 cup boiling water
• 1 cup cold water
• 1 cup crushed pineapple, drained
• 1 tub (8 oz) Cool Whip, thawed
• 1/2 cup mini marshmallows

Instructions

1. In a large bowl, dissolve the pineapple Jello in 1 cup of boiling water, stirring for at least 2 minutes to ensure it’s fully dissolved.
2. Add 1 cup of cold water to the Jello mixture and stir to combine. Tip: For a quicker set, you can use ice cubes as part of the cold water measurement.
3. Refrigerate the Jello mixture for about 1 hour, or until it’s slightly thickened but not fully set. This is the perfect consistency for mixing in other ingredients without them sinking to the bottom.
4. Gently fold in the drained crushed pineapple, Cool Whip, and mini marshmallows until well combined. Tip: Folding instead of stirring keeps the mixture light and fluffy.
5. Pour the mixture into a serving dish and refrigerate for at least 4 hours, or until fully set. Tip: For an extra touch, garnish with a few pineapple chunks or a sprinkle of coconut before serving.

Cool and creamy with just the right amount of sweetness, this dessert is like a tropical vacation in every bite. Serve it in individual glasses for a fancy touch or straight from the dish for a more casual vibe.

Mixed Berry Jello and Cool Whip Trifle

Perfect for those sweltering summer days when you crave something sweet yet refreshing, this Mixed Berry Jello and Cool Whip Trifle has become my go-to dessert. I remember the first time I made it for a family picnic, and it was such a hit that now, it’s requested at every gathering.

Ingredients

• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 1 box (3 oz) berry blue Jello
• 1 cup boiling water
• 1 cup cold water
• 2 cups Cool Whip
• 1 prepared angel food cake (store-bought or homemade), cut into 1-inch cubes

Instructions

1. In a large bowl, dissolve the berry blue Jello in 1 cup of boiling water, stirring until completely dissolved.
2. Add 1 cup of cold water to the dissolved Jello, stirring to combine. Tip: For a quicker set, place the bowl in the refrigerator for about 20 minutes until it’s slightly thickened but not fully set.
3. Gently fold in the mixed berries into the slightly thickened Jello, ensuring they’re evenly distributed.
4. In a trifle bowl or large glass dish, layer half of the angel food cake cubes at the bottom.
5. Pour half of the Jello and berry mixture over the cake layer, spreading evenly.
6. Add a layer of 1 cup of Cool Whip over the Jello layer, smoothing it out with a spatula.
7. Repeat the layers with the remaining cake cubes, Jello mixture, and Cool Whip. Tip: For a decorative finish, reserve a few berries to garnish the top.
8. Chill the trifle in the refrigerator for at least 2 hours before serving. Tip: This dessert tastes even better if made the night before, allowing the flavors to meld together.

Now, this trifle is a dream with its layers of fluffy cake, vibrant Jello, and creamy Cool Whip. The berries add a fresh burst of flavor in every bite, making it as delightful to eat as it is to look at. Serve it in individual glasses for a personalized touch at your next dinner party.

Lemon Jello and Cool Whip Mousse

How many times have I found myself craving something sweet yet refreshing, especially during those warm summer evenings? That’s when I remembered my grandma’s Lemon Jello and Cool Whip Mousse, a dessert that’s as light as a cloud with a tangy twist that wakes up your taste buds.

Ingredients

• 1 box (3 oz) lemon Jello
• 1 cup boiling water
• 1/2 cup cold water
• 1 cup Cool Whip, thawed

Instructions

1. In a large bowl, dissolve the lemon Jello in 1 cup of boiling water, stirring until completely dissolved, about 2 minutes.
2. Add 1/2 cup cold water to the Jello mixture and stir to combine. Tip: For an extra refreshing mousse, use ice-cold water.
3. Refrigerate the Jello mixture until it’s slightly thickened, about 1 hour. Tip: You’ll know it’s ready when it’s the consistency of egg whites.
4. Gently fold in 1 cup of thawed Cool Whip into the slightly thickened Jello until fully incorporated. Tip: Folding instead of stirring keeps the mousse light and airy.
5. Pour the mixture into serving dishes and refrigerate for at least 2 hours, or until set.

Now, this mousse sets into the most delightful texture—smooth, creamy, with just the right amount of jiggle. The lemon flavor is bright and not too sweet, making it perfect for topping with fresh berries or a sprinkle of zest for an elegant finish.

Grape Jello and Cool Whip Cups

Back when I was a kid, my grandma used to whip up the simplest yet most delightful desserts, and these Grape Jello and Cool Whip Cups remind me so much of those carefree summer days. They’re not just a treat; they’re a breeze to make, perfect for when you’re craving something sweet but don’t want to spend hours in the kitchen.

Ingredients

• 1 box (3 oz) grape Jello
• 1 cup boiling water
• 1 cup cold water
• 1 cup Cool Whip, thawed
• 4 clear plastic cups

Instructions

1. In a large bowl, dissolve the grape Jello in 1 cup of boiling water, stirring for about 2 minutes until completely dissolved.
2. Add 1 cup of cold water to the dissolved Jello, stirring to combine. Tip: For a quicker set, you can use ice cubes as part of the cold water measurement, just make sure to account for the volume they’ll add.
3. Divide the Jello mixture evenly among the 4 clear plastic cups. Refrigerate for about 4 hours, or until fully set. Tip: To test if the Jello is set, gently tilt the cup; it should hold its shape without liquid running.
4. Once set, top each cup with a generous dollop of Cool Whip. Tip: For an extra touch of elegance, use a piping bag to swirl the Cool Whip on top.

How these cups turn out is nothing short of magical—the smooth, creamy Cool Whip perfectly complements the firm, fruity Jello beneath. Serve them at your next gathering for a dessert that’s as fun to look at as it is to eat, or enjoy one as a midday pick-me-up that’ll transport you straight back to childhood.

Apple Jello and Cool Whip Tart

This summer, I found myself craving something sweet yet refreshing, and that’s when I stumbled upon the idea of combining the crispness of apples with the creamy lightness of Cool Whip in a tart. It’s become my go-to dessert for those unbearably hot days when you want something delicious without spending hours in the kitchen.

Ingredients

• 1 cup apple jello mix
• 1 1/2 cups boiling water
• 1/2 cup cold water
• 1 1/2 cups Cool Whip
• 1 pre-made graham cracker crust

Instructions

1. In a large bowl, dissolve the apple jello mix in boiling water, stirring for 2 minutes until completely dissolved.
2. Add cold water to the jello mixture and stir to combine. Tip: For a quicker set, place the bowl in the refrigerator for about 10 minutes until it’s slightly thickened but not fully set.
3. Gently fold in the Cool Whip until the mixture is smooth and uniform in color. Tip: Avoid overmixing to keep the texture light and airy.
4. Pour the mixture into the pre-made graham cracker crust, smoothing the top with a spatula.
5. Refrigerate the tart for at least 4 hours, or until fully set. Tip: For a firmer set, you can leave it overnight.

Biting into this tart, you’ll first notice the smooth, creamy texture that gives way to the vibrant apple flavor. It’s perfect served chilled with a sprinkle of cinnamon on top for an extra kick.

Banana Jello and Cool Whip Pudding

Last summer, I stumbled upon the most delightful dessert at a potluck, and I’ve been obsessed with recreating it ever since. This Banana Jello and Cool Whip Pudding is not only a breeze to make but also brings back those nostalgic flavors we all love.

Ingredients

• 1 box (3 oz) banana cream instant pudding mix
• 2 cups cold milk
• 1 box (3 oz) banana flavored gelatin
• 1 cup boiling water
• 1 cup cold water
• 1 tub (8 oz) Cool Whip, thawed
• 1 banana, sliced

Instructions

1. In a large bowl, whisk together the banana cream instant pudding mix and 2 cups of cold milk until smooth. Let it set in the refrigerator for 5 minutes.
2. In another bowl, dissolve the banana flavored gelatin in 1 cup of boiling water, stirring until completely dissolved. Add 1 cup of cold water to the gelatin mixture and stir well.
3. Pour the gelatin mixture over the set pudding in the large bowl. Do not stir. Refrigerate for 1 hour or until the gelatin is partially set.
4. Gently fold the thawed Cool Whip into the pudding and gelatin mixture until well combined. Tip: For a lighter texture, fold the Cool Whip in using a figure-eight motion.
5. Layer the banana slices on top of the mixture. Refrigerate for another 2 hours or until fully set. Tip: Cover the bowl with plastic wrap to prevent a skin from forming on the surface.
6. Before serving, give the dessert a quick stir to distribute the banana slices evenly. Tip: For an extra touch, garnish with a sprinkle of crushed vanilla wafers or a drizzle of caramel sauce.

Great for any occasion, this dessert is wonderfully creamy with a playful jiggle from the gelatin. The banana slices add a fresh contrast to the sweet, fluffy pudding, making it a hit among both kids and adults. Try serving it in individual glasses for a fancy twist!

Kiwi Jello and Cool Whip Surprise

Last summer, I stumbled upon the most refreshing dessert at a backyard BBQ, and I knew I had to recreate it at home. This Kiwi Jello and Cool Whip Surprise is not only a breeze to make but also a hit among kids and adults alike, perfect for those sweltering summer days.

Ingredients

• 2 cups boiling water
• 1 package (3 oz) lime Jello
• 1 cup cold water
• 2 kiwis, peeled and diced
• 1 cup Cool Whip, thawed

Instructions

1. In a large bowl, pour 2 cups of boiling water over the lime Jello, stirring until completely dissolved.
2. Add 1 cup of cold water to the Jello mixture, stirring to combine. Tip: For a quicker set, place the bowl in the refrigerator for about 10 minutes before adding the next ingredients.
3. Gently fold in the diced kiwis into the Jello mixture. Tip: Ensure the kiwis are evenly distributed for a uniform texture in every bite.
4. Pour the mixture into a serving dish or individual cups, and refrigerate for at least 4 hours, or until fully set.
5. Once set, spread 1 cup of thawed Cool Whip evenly over the top of the Jello. Tip: For a decorative touch, use a piping bag to apply the Cool Whip.

Now, this dessert is a delightful contrast of textures—the smooth Cool Whip against the firm yet jiggly Jello, with bursts of tangy kiwi. Serve it in clear glasses to showcase the vibrant layers, or top with extra kiwi slices for an Instagram-worthy finish.

Mango Jello and Cool Whip Dream

Nothing says summer quite like the sweet, tropical flavor of mango paired with the light, airy texture of Cool Whip. I stumbled upon this delightful combination during a lazy afternoon when I was craving something sweet but not too heavy. It’s since become my go-to dessert for those scorching summer days when turning on the oven feels like a crime against comfort.

Ingredients

• 1 cup mango puree
• 1 packet (0.25 oz) unflavored gelatin
• 1/4 cup cold water
• 1/4 cup boiling water
• 1/2 cup sugar
• 1 cup Cool Whip, thawed

Instructions

1. In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
2. Add the boiling water to the bloomed gelatin and stir until completely dissolved, about 2 minutes.
3. Mix in the sugar and mango puree until well combined. Tip: For a smoother texture, strain the mango puree before adding it to the mixture.
4. Refrigerate the mixture for 30 minutes, or until it begins to thicken slightly. Tip: Stirring every 10 minutes will prevent a skin from forming on the surface.
5. Gently fold in the Cool Whip until fully incorporated. Tip: Use a spatula and fold in a figure-eight motion to keep the mixture light and airy.
6. Pour the mixture into serving dishes and refrigerate for at least 4 hours, or until set.

Refreshingly light with a creamy texture, this Mango Jello and Cool Whip Dream is a tropical escape in every bite. Serve it in clear glasses to showcase its vibrant layers, or top with fresh mango slices for an extra touch of elegance.

Watermelon Jello and Cool Whip Slice

Believe it or not, the first time I tried making Watermelon Jello and Cool Whip Slice was during a scorching summer BBQ at my friend’s place. The heat was unbearable, and we needed something refreshing yet easy to whip up. This dish was the hero of the day, and since then, it’s been my go-to summer dessert.

Ingredients

• 1 package (3 oz) watermelon flavored gelatin
• 1 cup boiling water
• 1/2 cup cold water
• 1 cup Cool Whip, thawed
• 1/2 cup mini chocolate chips

Instructions

1. In a large bowl, dissolve the watermelon flavored gelatin in 1 cup of boiling water, stirring for about 2 minutes until completely dissolved.
2. Stir in 1/2 cup of cold water into the gelatin mixture.
3. Refrigerate the mixture for about 1 hour, or until it’s slightly thickened but not set.
4. Gently fold in 1 cup of thawed Cool Whip into the slightly thickened gelatin until well combined. Tip: For a smoother texture, ensure the Cool Whip is fully thawed before mixing.
5. Sprinkle 1/2 cup of mini chocolate chips evenly over the bottom of a 9×9 inch baking dish.
6. Pour the gelatin and Cool Whip mixture over the chocolate chips in the baking dish.
7. Refrigerate for at least 4 hours, or until fully set. Tip: Cover the dish with plastic wrap to prevent any fridge odors from seeping in.
8. Once set, cut into slices and serve. Tip: For an extra refreshing touch, serve chilled with a sprinkle of additional mini chocolate chips on top.

Velvety smooth with a hint of watermelon sweetness, this slice is a crowd-pleaser. The mini chocolate chips add a delightful crunch, making it a perfect balance of textures. Try serving it on a hot day with a drizzle of chocolate syrup for an extra indulgent treat.

Blackberry Jello and Cool Whip Cheesecake

Craving something sweet, creamy, and a little tangy? I stumbled upon this Blackberry Jello and Cool Whip Cheesecake recipe during one of my late-night Pinterest scrolling sessions, and let me tell you, it’s as delightful as it sounds. Perfect for those who love a no-bake dessert that’s both easy to make and a showstopper at any gathering.

Ingredients

• 1 cup graham cracker crumbs
• 1/4 cup melted butter
• 1 package (3 oz) blackberry Jello
• 1 cup boiling water
• 1/2 cup cold water
• 1 package (8 oz) cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 container (8 oz) Cool Whip, thawed

Instructions

1. In a medium bowl, mix graham cracker crumbs and melted butter until well combined. Press firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 10 minutes to set.
2. Dissolve blackberry Jello in boiling water, stirring until completely dissolved. Add cold water and stir. Set aside to cool slightly, about 5 minutes.
3. In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
4. Gently fold in the Cool Whip into the cream cheese mixture until fully incorporated. Tip: Fold slowly to keep the mixture light and airy.
5. Pour the slightly cooled Jello over the cream cheese mixture and fold gently to create a marbled effect. Tip: Do not overmix to maintain distinct layers of flavor.
6. Pour the mixture over the prepared crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or until set.

Finally, this cheesecake is a dream with its creamy texture and the perfect balance of sweet and tangy flavors from the blackberry Jello. Serve it chilled with fresh blackberries on top for an extra pop of color and flavor.

Apricot Jello and Cool Whip Fantasy

Remember those lazy summer afternoons when the sun seemed to stretch time itself? That’s exactly when I first stumbled upon the magic of combining apricot jello with cool whip, creating a dessert that’s as whimsical as it is delicious. It’s become my go-to for potlucks and family gatherings, always sparking conversations and requests for the recipe.

Ingredients

• 1 box (3 oz) apricot jello
• 1 cup boiling water
• 1 cup cold water
• 1 tub (8 oz) Cool Whip, thawed
• 1/2 cup crushed pineapple, drained

Instructions

1. In a large bowl, dissolve the apricot jello in 1 cup of boiling water, stirring for about 2 minutes until completely dissolved.
2. Add 1 cup of cold water to the dissolved jello, stirring to combine. Tip: For a quicker set, use ice cubes as part of the cold water measure, just ensure it’s 1 cup total liquid.
3. Refrigerate the jello mixture for about 1 hour, or until it’s thickened but not fully set. Tip: You’ll know it’s ready when it has the consistency of egg whites.
4. Gently fold in the thawed Cool Whip and drained crushed pineapple into the partially set jello until well combined. Tip: For a lighter texture, fold in a figure-eight motion to keep the mixture airy.
5. Pour the mixture into a serving dish and refrigerate for at least 4 hours, or until fully set.

Great for those who adore a dessert that’s both fluffy and fruity, this Apricot Jello and Cool Whip Fantasy is a dreamy escape in every bite. Serve it in individual glasses for a fancy touch or as a large, shareable centerpiece that’s as vibrant as your summer table.

Pomegranate Jello and Cool Whip Bliss

Yesterday, I stumbled upon the most refreshing dessert that’s perfect for those sweltering summer days—imagine the tangy burst of pomegranate paired with the creamy lightness of Cool Whip. It’s a match made in heaven, and I couldn’t wait to share this simple yet delightful recipe with you.

Ingredients

• 1 cup pomegranate juice
• 1 packet (0.25 oz) unflavored gelatin
• 1/4 cup granulated sugar
• 1 cup Cool Whip, thawed
• 1/2 cup cold water

Instructions

1. In a small bowl, sprinkle the gelatin over 1/2 cup cold water. Let it sit for 5 minutes to bloom.
2. Heat the pomegranate juice and sugar in a small saucepan over medium heat until the sugar dissolves, about 3 minutes. Do not boil.
3. Remove the saucepan from heat and stir in the bloomed gelatin until completely dissolved.
4. Pour the mixture into a 9×9 inch baking dish and refrigerate for at least 4 hours, or until set.
5. Once set, cut the jello into cubes and gently fold in the Cool Whip until evenly combined.
6. Serve immediately or chill for up to 2 hours before serving for a firmer texture.

Now, this Pomegranate Jello and Cool Whip Bliss is not just a treat for the taste buds but also a feast for the eyes with its vibrant pink hue and fluffy texture. Try layering it in clear glasses with fresh pomegranate seeds for an elegant presentation that’s sure to impress.

Fig Jello and Cool Whip Wonder

Perfect for those sweltering summer days when you crave something sweet but not heavy, this Fig Jello and Cool Whip Wonder is a breeze to whip up. I stumbled upon this recipe during a lazy afternoon when my fridge was nearly empty, save for a pack of figs and some Cool Whip—talk about a happy accident!

Ingredients

• 1 cup fig preserves
• 1 package (3 oz) raspberry gelatin
• 1 cup boiling water
• 1/2 cup cold water
• 1 cup Cool Whip, thawed

Instructions

1. In a large bowl, dissolve the raspberry gelatin in 1 cup of boiling water, stirring for 2 minutes until completely dissolved.
2. Stir in 1/2 cup of cold water into the gelatin mixture to cool it down.
3. Gently fold in the fig preserves until evenly distributed throughout the gelatin. Tip: For a smoother texture, you can blend the fig preserves before adding.
4. Pour the mixture into a 9×9 inch dish and refrigerate for at least 4 hours, or until fully set. Tip: Cover the dish with plastic wrap to prevent any fridge odors from seeping in.
5. Once set, cut the gelatin into squares and serve each piece with a dollop of Cool Whip on top. Tip: For an extra touch, garnish with fresh fig slices or mint leaves.

Just like that, you’ve got a dessert that’s as delightful to look at as it is to eat—the creamy Cool Whip perfectly complements the tangy sweetness of the fig gelatin. Try layering it in clear glasses for a fancy parfait effect at your next dinner party!

Conclusion

We hope this roundup of 20 Delicious Jello and Cool Whip Recipes with Fresh Fruit inspires your next sweet creation! Perfect for any occasion, these treats are sure to delight. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!