Raspberry Cool Whip Jello Recipe

Cool Whip Jello Mold Recipe
Raspberry Cool Whip Jello Mold. Stephanie Gallagher
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: 1 jello mold (serves 8-10)
Ratings (8)

By Stephanie Gallagher

Updated 06/05/18

This Cool Whip Jello mold makes a great dessert or sweet side dish for a holiday or potluck. Use a pretty clear glass dish with high sides for this recipe.

What You'll Need

  • 1 package (3 oz.) raspberry Jello
  • 2/3 cup boiling water
  • 1/2 cup cold water
  • 2 tablespoon. sugar
  • 1 8-ounce package low-fat cream cheese, softened
  • 1/4 cup skim milk
  • 2 9-ounce containers low-fat Cool Whip, thawed
  • Fresh or frozen raspberries for garnish

How to Make It

  1. Place Jello in a large bowl. Add boiling water and stir until dissolved. Stir in cold water.
  2. Cover bowl with plastic wrap and refrigerate for a half hour.
  3. Meanwhile, beat sugar and cream cheese with an electric mixer until smooth and fluffy. Beat in milk. Stir in one container of Cool ​Whip.
  4. Remove Jello mixture from refrigerator and stir in the remaining container of the Cool Whip until completely smooth.
  1. In a glass bowl with tall sides, pour half of the raspberry Jello mixture. Top with the cream cheese-Cool Whip mixture. Top with the remaining raspberry Jello mixture.
  2. Refrigerate until set, about an hour. Garnish with raspberries.
Nutritional Guidelines (per serving)
Calories 227
Total Fat 17 g
Saturated Fat 12 g
Unsaturated Fat 3 g
Cholesterol 25 mg
Sodium 112 mg
Carbohydrates 17 g
Dietary Fiber 0 g
Protein 3 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)