Cranberry Cool Whip Jello Dessert

Cranberry cool whip jello recipe

The Spruce Eats / Nita West

Prep: 2 hrs
Cook: 0 mins
Refrigerate: 5 hrs
Total: 7 hrs
Servings: 12 to 14 servings
Nutrition Facts (per serving)
110 Calories
4g Fat
17g Carbs
2g Protein
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Nutrition Facts
Servings: 12 to 14
Amount per serving
Calories 110
% Daily Value*
Total Fat 4g 5%
Saturated Fat 3g 15%
Cholesterol 7mg 2%
Sodium 38mg 2%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 3%
Protein 2g
Calcium 73mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is one of those Cool Whip Jello recipes that makes a great addition to any holiday or potluck gathering. Make this Jello recipe for Thanksgiving, Easter, and Christmas. Garnish with whipped cream.


  • 9 ounces raspberry Jello
  • 4 cups water (boiling)
  • 1 (11 1/2-ounce) container frozen cranberry juice concentrate
  • 1 (9-ounce) container frozen whipped topping (such as Cool Whip, thawed)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for cranberry cool whip jello
    The Spruce Eats / Nita West
  2. Dissolve Jello in boiling water. Add frozen cranberry juice concentrate. Stir until cranberry juice is dissolved.

    Mix Jello
    The Spruce Eats / Nita West
  3. Refrigerate 1 to 2 hours, until mixture is thickened, but not set.

    The Spruce Eats / Nita West
  4. With an electric mixer, beat in Cool Whip until well-combined. Transfer to a glass bowl.

    Beat in cool whip
    The Spruce Eats / Nita West
  5. Refrigerate for 4 to 24 hours, until set.

    Put in glass
    The Spruce Eats / Nita West
  6. Garnish with whipped cream, if desired, and serve.

    Garnish with whipped cream
    The Spruce Eats / Nita West