My mother-in-law told me about this super easy Jell-O & Cool Whip dessert she and her roommates used to make all the time in college. They called it “Splut”.
Splut?
She says it was the sound it made when it hit something or someone. Apparently it’s good ammo in a food fight.
But I couldn’t bring myself to call it splut so we’ll just stick with Creamy Jell-O. All you need is a package of Jell-O gelatin and an 8 ounce container of Cool Whip. You can use any flavor of gelatin or sugar free Jell-O if you’d like (it still sets up great!).
Our favorites have been Raspberry, Strawberry, and most recently Peach Jell-O. It’s like eating peaches and cream.
You know I live for simple recipes and this one is perfect for spring and summer, and I couldn’t be more excited about both.
Yesterday we hit a high of 65 degrees here. I cracked the windows in our house and let in the fresh spring air–and it got me all giddy inside. I am so ready for warm weather, but mostly ready for March, April, and May to fly by so I can meet this baby boy in June;)
And next time we make this, I think we’ll toss in some fresh fruit!
Easy Creamy Jell-O Dessert
Ingredients
1 (4 oz) package Jell-O gelatin (any flavor, sugar free works great too)
1 (8 ounce) container Cool Whip, thawed
Instructions
{Follow the speed-set method instructions on the back of the box}
Dissolve gelatin mix in 1 1/2 cups boiling water.
Add ice to 1 cup cold water to make 2 1/2 cups.
Stir ice water into gelatin and continue to stir until slightly thickened. (starts to gets gel-y)
Remove any un-melted ice and stir in Cool Whip. Mix until evenly combined.
Pour into desired pan, bowl or ramekins. Refrigerate for 30-90 minutes or until firm.
Sheri Denney
mmmm, I also think this would be great poured over a graham cracker crust!
I love simple recipes too. This looks really easy and yummy! Thanks for sharing.
I have made this before using Lime Jell-O and putting it in a piecrust so it’s like a fake Key Lime Pie.
Yummy yummy for my tummy!
We used to have this for our birthdays when our grandparents came. We thought it was amazing. My mom probably loved us thinking that, because after she did all the work cooking a meal and a cake and cleaning the house, there was at least one thing that was easy. We always used one of the red Jell-Os and called it, cleverly, “Pink Jell-O.”
I am going to try this today but a bit confused. It sounds like by the amount of water, you used 2 boxes of jello. If so, did you only use 8 oz of Cool Whip or should I double that?
I am making this today but a bit confused. From the amount of water you say, it sounds like you used 2 boxes of jello. So should I also double the amount of Cool Whip?
You don’t need to double it, follow the directions on the back of the box for the quick set method! Stir in the cool whip once the hello starts to gel up!
Did you use a small or large box of Jello?
Did you use a small or large box of Jello?
Use a large box. That’s how I make it.
What the heck I was so board with the story, I gave up. It’s a recipe! Get to the point!
Dear “Anonymous”–you can always just scroll to the bottom and get the recipe:)
“board”? Did you mean “bored”, perhaps?:
this is good with mandarine oranges in mixed in to .. yummy. made it alot this summer in my bundt pan. looks pretty flipped out onto a plate !
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I think this sounds wonderful! I’m going to try two small boxes and mix two flavors. Maybe pineapple and orange… lemon and lime… strawberry and orange. The possibilities are endless. 🙂
Sounds yummy! Have you ever tried freezing it for a frozen treat?
You can find this on top of the jello boxes!
Your instructions suck! What size box of jello? If I am to follow the quick set method- why are your instructions different than the quick set method?
I just double checked and my instructions aren’t different? Hopefully you were able to figure it out….thanks for your kind words 🙂
Unbelievably rude. The things we wouldn’t say to a person’s face, we think nothing of saying to them online.
Manners, Laura.
Hello..Just follow the directions on the back of whatever size box u have for the speed set method and once u remove the unmelted ice whisk in as much cool whip as u want to. It doesn’t have to be perfectly measured. Nobody tosses out jello!
It’s not that difficult. Peace.
So I followed the recipe and after I wisked the ingredients together I poured into a jello mold and I put it in the refrigerator… But it’s been 2 hours now and the jello sank and the cool whip stayed on the top… It’s not jello it’s more liquid? What did I do wrong??
The jello must be almost set to hold the whipped cream/cool whip. My mother used to make this with whipped condensed milk.
I had the same problem the first time. I tried it again, hopefully it sets up this time
I used to make this in the 60s with whipped cream; never Cool Whip (edible oil product). Delish!
I love this, but both times I’ve made it, it has turned out with a layer of jello on the bottom and the nice, smooth cool-whip texture on top, almost like it separates. What am I doing wrong?
Nothing wrong…..just different 😀
Many years ago there was a Jello 1-2-3 mix you could buy. It separated into layers. It’s no longer available. I think the layers are a nicer dessert.
Oh my goodness!!I’ve got to make this now. I used to love Jello 1-2-3 so much when I was a kid and I made it all of the time. Thank you so much for letting us know that it is simular to it!!!!!!!!!
Hello, I make a similar recipe using greek yoghurt instead of cool whip (which we don’t have in our country, is it something like creme fraiche?) Anyway with yoghurt it has a tangy flavour , especially if you use jelly with pineapple, cherry, or lemon flavour
That sounds like it would be good with lime and pour into a graham cracker crust topped with whipped cream!!!!
What size pan is best for this? 9×13 work?
yes a 9X13 works!!
can I substitute the cool whip by normal whipped cream?
You can try, just make sure it’s really chilled. The cool whip is somewhat firmer than normal whipped cream.
I make this but mine always separate into layers. Jello on the bottoms then the cream. Any ideas as to why?
Hi chris! I’m sorry I’m not sure why it’s doing this! hopefully it still tastes good?!
I will make this for senoirs, they love light desserts. Thank you.
Thanks Dotty!
So I have made this and I used a big box of jello but I will admit I was a little confused because boxes of jello come in 3 and 6 Oz not 4.
Yes and it says 1 1/2 c water seems way too much for 4 oz jello HELP
Mine did not set up as well, after 24 hours in the fridge, still not set up!! Maybe you need to clarify your oz of jello? I don’t think these directions are correct, I followed it to a T and it’s not right
Okay, this recipe calls for 1 box jello, it should say 2 given the amount of water.
Oh great! simple & elegant!
Hi! Being old…I remember when we first started making this. It was an original Jell-O recipe and was called: Whipped Jell-O. It was made with whipped cream instead of Cool Whip. Later recipes started using Cool Whip. Adding fresh fruit was a really popular version. It is nice to see this recipe again and be reminded of simpler times. Thanks!
I make something similar with jello and pudding. Just make jello, any flavor, chill until it starts to set. Then make box of instant vanilla pudding, using mixer on low, mix the 2 together until smooth and well blended. Its sort of like junket rennet custard.
There used to be a, I think, Jello product thatTT you mixed up and it uniquely separated as it set up. If that happened for you, you got more for your money! LOL.
It was something like Jello 1 2 3 I think. It was yummy!
What do you do if you don’t have ice ?
My mother used to make a great Jello salad/dessert dish. One large box of Jello divided into thirds. One third made like regular Jello and on the bottom of a large bowl or mold. It was allowed to set in the refrigerator until completely set. The second third was again made like regular Jello but mixed with a small can of cocktail fruit (drained of course). This was then poured on top of the previous Jello and allowed to set. The the last third of the Jello was dry and mixed with the KoolWhip and placed on top. Yum
We called it Jello Whip.
Fifty-plus years ago Jello-O made a product called “Whip and Chill”. It came as a powder, you added cold milk, whipped it with a beater, then put it in the fridge to set. It came out very much like a mousse. I remember the strawberry was the best. I was sad when they discontinued that product.
Me too! Thanks! I was racking my brain to remember the name😊
So true!
Yum! Remember 1-2-3? Kinda reminds me of it.
The separation problem is because you are not letting the Jell-O to set up enough before adding the whipped cream/cool whip. The cream/cool whip is fat/oil which floats on water and when Jell-O isn’t set, it is basically colored water. The Jell-O needs to be lumpy, like cottage cheese, when stirred, before you add cream/cool whip.
Stirring Jell-O especially with an electric mixer warms it enough to melt it also. Chilling the beaters and putting the bow in a larger bowl that has a little ice water in it will help keep your treat from separating.
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My Mother used to make this only, she mixed crushed pineapple and cream cheese in with the cool whip and poured it into her tupperware jello mold. She used orange jello, or strawberry, I just bought 2 boxes of peach, guess what I am making! 😋