Comida Kraft
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Jell-O Mousse

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  • Drain oranges and pineapple. Add 1 cup boiling water to Jell-O and stir till dissolved. Add cold water to brandy to make 1 cup liquid and stir into Jell-O. Chill till mixture is thick, but stirs smoothly. (I start checking after 20 minutes. DO NOT allow to reach mild set stage.)
  • Stir in about 2/3 of the Cool Whip, using a wire whisk to get it really smooth. Add the drained fruit.
  • Spoon into individual serving cups or parfait glasses for individual servings, or into a mold. Return to refrigerator and chill till set (about 2 hours). Before serving use remainder of Cool Whip to garnish.


Do NOT use a generic whipped topping -- the mixture will curdle, instead of being a mousse texture! Variations: Strawberry Jell-O, white wine (6 oz.), and frozen strawberries Peach Jell-O, brandy or peach liqueur (2 oz.), and frozen or canned peach slices Raspberry Jell-O, white wine or red wine (6 oz.) and frozen raspberries. Use 6 oz. of wine or 2 oz. of brandy or liqueur, plus enough cold water to make one cup. I usually use white wine, but if you prefer red or rose use that. This keeps really well and can be made as much as 3 days ahead without getting rubbery or tough, even uncovered. If I'm making a single mold I usually reserve some of the fruit and place it carefully in the bottom before spooning in the Jell-O mixture.

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