20 Refreshing Jello and Cool Whip Recipes with Fresh Fruit

Looking for a light, fruity dessert that’s as fun to make as it is to eat? These 20 refreshing Jell-O and Cool Whip recipes—packed with fresh fruit—are the perfect way to beat the heat or add a pop of color to any gathering. From no-bake delights to nostalgic favorites, there’s something here for every sweet tooth. Let’s dive into these easy, crowd-pleasing treats!

Strawberry Jello and Cool Whip Parfait

This dreamy, layered dessert is a nostalgic crowd-pleaser—light, fruity, and perfect for potlucks or weeknight treats.

Ingredients:

• 1 (3 oz) box strawberry Jell-O
• 1 cup boiling water
• 1 cup cold water
• 1 (8 oz) tub Cool Whip, thawed
• 1 cup fresh strawberries, diced
• 1/4 cup graham cracker crumbs

Instructions:

1. In a large bowl, whisk together the strawberry Jell-O and 1 cup boiling water until fully dissolved. Stir in 1 cup cold water, then refrigerate for 1.5–2 hours until slightly thickened (like runny pudding).
2. Gently fold the thawed Cool Whip into the Jell-O mixture until just combined—streaks are okay!
3. Layer half the mixture into 4 parfait glasses, then sprinkle with 1/2 cup diced strawberries and 2 tbsp graham cracker crumbs. Repeat layers with remaining ingredients.
4. Chill for at least 2 hours before serving. The top stays fluffy while the bottom layer sets into a creamy mousse texture.

Tip: For a boozy twist, swap 1/2 cup cold water with chilled strawberry vodka.

Blueberry Jello Cool Whip Pie

This no-bake Blueberry Jello Cool Whip Pie is a dreamy, creamy dessert that comes together in minutes—perfect for beating the summer heat!

• 1 (9-inch) graham cracker pie crust
• 1 (3 oz) box blueberry Jell-O
• 1 cup boiling water
• 1 cup cold water
• 1 (8 oz) tub Cool Whip, thawed
• 1 cup fresh or frozen blueberries (thawed if frozen)

1. In a large bowl, dissolve the blueberry Jell-O in 1 cup boiling water, stirring for 2 minutes until fully dissolved.
2. Stir in 1 cup cold water, then refrigerate for 30 minutes until slightly thickened (it should coat the back of a spoon).
3. Gently fold in the Cool Whip and blueberries until evenly combined.
4. Pour the mixture into the graham cracker crust and smooth the top. Chill for at least 4 hours, or until set.

The magic here? The Jell-O gives the pie a vibrant, fruity shimmer, while the Cool Whip keeps it light as a cloud. Serve chilled for the best texture!

Tip: For extra flair, top with additional blueberries or a drizzle of lemon curd before serving.

Raspberry Jello Cool Whip Salad

This retro-inspired dessert salad is a breeze to whip up and delivers a sweet-tart flavor with a fluffy, cloud-like texture—perfect for potlucks or a nostalgic treat!

Ingredients:

• 1 (3 oz) package raspberry Jell-O
• 1 cup boiling water
• 1 cup cold water
• 1 (8 oz) tub Cool Whip, thawed
• 1 cup mini marshmallows
• 1/2 cup crushed pineapple, drained
• 1/2 cup fresh raspberries (optional, for garnish)

Instructions:

1. In a large bowl, dissolve the raspberry Jell-O in 1 cup boiling water, stirring for 2 minutes until fully dissolved. Stir in 1 cup cold water.
2. Refrigerate the Jell-O for 1.5–2 hours, or until it’s slightly thickened (like runny syrup).
3. Gently fold in the thawed Cool Whip until smooth, then add the mini marshmallows and crushed pineapple.
4. Pour the mixture into a serving dish and chill for at least 4 hours, or until fully set.
5. Top with fresh raspberries just before serving, if using.

The magic here? The Jell-O stays creamy instead of firm, making every spoonful light and dreamy. It’s like a fruity mousse with playful pops of texture!

Tip: For a quicker set, spread the mixture into a 9×9-inch pan—it’ll chill in half the time.

Tropical Fruit Jello Cool Whip Dessert

This no-bake treat is like sunshine in a bowl—creamy, fruity, and perfect for beating the heat!

Ingredients:

• 1 (3 oz) box tropical-flavored Jello (like pineapple or mango)
• 1 cup boiling water
• 1 cup cold water
• 1 (8 oz) tub Cool Whip, thawed
• 1 (15 oz) can tropical fruit cocktail, drained
• 1/4 cup sweetened shredded coconut (optional)

Instructions:

1. In a large bowl, dissolve the Jello in 1 cup boiling water, stirring for 2 minutes until fully dissolved. Stir in 1 cup cold water.
2. Refrigerate the Jello for 1.5 hours, or until it’s slightly thickened (like egg whites).
3. Gently fold in the thawed Cool Whip until smooth, then fold in the drained fruit cocktail and shredded coconut (if using).
4. Pour into a serving dish and chill for at least 4 hours, or until set.

The magic here? The Jello stays fluffy yet sliceable, with juicy fruit pockets in every bite. Tip: For a fun twist, layer it with graham cracker crumbs in a trifle dish!

Orange Jello Cool Whip Creamsicle

This dreamy dessert combines the nostalgic flavor of a creamsicle with the fluffy lightness of Cool Whip—perfect for beating the summer heat!

Ingredients:

• 1 (3 oz) box orange Jell-O
• 1 cup boiling water
• 1 cup cold water
• 1 (8 oz) tub Cool Whip, thawed
• 1 tsp vanilla extract

Instructions:

1. In a large bowl, whisk together the orange Jell-O and 1 cup boiling water until completely dissolved, about 2 minutes.
2. Stir in 1 cup cold water, then refrigerate for 1 hour or until slightly thickened (it should coat the back of a spoon).
3. Gently fold in the thawed Cool Whip and 1 tsp vanilla extract until smooth and fully combined.
4. Pour into individual cups or a 9×9-inch dish and chill for at least 4 hours, or until firm.

The magic here? The Jell-O sets just enough to hold its shape but stays creamy—like a melt-in-your-mouth orange cloud!

Tip: For a fun twist, layer the mixture with vanilla pudding or graham cracker crumbs in parfait glasses.

Mixed Berry Jello Cool Whip Trifle

This dreamy trifle layers juicy berries, fluffy Cool Whip, and jiggly Jello for a dessert that’s as stunning as it is simple—no baking required!

Ingredients:

• 1 (3 oz) box strawberry Jello mix
• 1 cup boiling water
• 1 cup cold water
• 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
• 1 (8 oz) tub Cool Whip, thawed
• 1 (12 oz) store-bought pound cake, cut into 1-inch cubes

Instructions:

1. In a large bowl, dissolve the strawberry Jello mix in 1 cup boiling water, stirring for 2 minutes until fully dissolved. Stir in 1 cup cold water, then refrigerate for 1 hour or until slightly thickened (like runny syrup).
2. Gently fold 1 cup of the mixed berries into the Jello, then pour half into a trifle bowl or clear serving dish. Top with half the pound cake cubes, pressing lightly to soak up the Jello.
3. Spread half the Cool Whip over the cake layer, then repeat with remaining Jello mixture, cake, and Cool Whip. Scatter the last 1 cup of berries on top.
4. Chill for at least 2 hours before serving so the layers set.

The magic here? The Jello seeps into the cake, making every bite burst with berry flavor while the Cool Whip keeps it light. Perfect for potlucks—it’s a showstopper that secretly took 10 minutes to assemble!

Tip: For a shortcut, swap fresh berries with frozen (thawed and patted dry) in winter.

Peach Jello Cool Whip Delight

This no-bake dessert is a nostalgic crowd-pleaser—creamy, fruity, and perfect for potlucks or lazy summer afternoons.

Ingredients:

• 1 (3 oz) box peach Jell-O
• 1 cup boiling water
• 1 cup cold water
• 1 (8 oz) tub Cool Whip, thawed
• 1 (15 oz) can peach slices in syrup, drained and chopped
• 1/2 cup graham cracker crumbs

Instructions:

1. In a large bowl, dissolve the peach Jell-O in 1 cup boiling water, stirring for 2 minutes until fully dissolved. Stir in 1 cup cold water.
2. Refrigerate the Jell-O for 1 hour, or until slightly thickened (it should coat the back of a spoon).
3. Gently fold in the thawed Cool Whip and chopped peaches until evenly combined.
4. Sprinkle graham cracker crumbs evenly over the bottom of a 9×9-inch dish. Pour the Jell-O mixture on top.
5. Chill for at least 4 hours, or until fully set. Slice into squares to serve.

The magic here? The graham cracker layer soaks up just enough peach syrup to add a subtle crunch without getting soggy.

Tip: For a boozy twist, swap 1/4 cup of the cold water with peach schnapps!

Kiwi Jello Cool Whip Tart

This dreamy tart combines the tropical zing of kiwi with a fluffy Cool Whip topping—perfect for impressing guests or treating yourself on a warm day.

Ingredients:

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• 3 oz package lime Jell-O
• 1 cup boiling water
• 1 cup cold water
• 3 ripe kiwis, peeled and thinly sliced
• 8 oz Cool Whip, thawed

Instructions:

1. Prep the crust: Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined. Press firmly into a 9-inch tart pan. Chill for 15 minutes.
2. Make the Jell-O layer: Dissolve lime Jell-O in boiling water, then stir in cold water. Let cool slightly (about 10 minutes). Arrange kiwi slices over the crust, then slowly pour Jell-O over them. Refrigerate for 2 hours until set.
3. Top it off: Spread Cool Whip evenly over the chilled Jell-O layer. Return to the fridge for 30 minutes to firm up.

The magic here? The tart’s layers stay distinct—creamy Cool Whip, jiggly lime Jell-O, and juicy kiwi—for a dessert that’s as fun to slice as it is to eat.

Tip: For extra flair, garnish with additional kiwi slices or a sprinkle of lime zest before serving.

Pineapple Jello Cool Whip Fluff

This dreamy, tropical dessert is like sunshine in a bowl—light, fluffy, and bursting with pineapple flavor. Perfect for potlucks or a sweet treat after a summer BBQ!

Ingredients:

• 1 (3 oz) box pineapple Jell-O
• 1 cup boiling water
• 1 (20 oz) can crushed pineapple, undrained
• 1 (8 oz) tub Cool Whip, thawed
• 1 cup mini marshmallows
• 1/2 cup shredded sweetened coconut (optional)

Instructions:

1. In a large bowl, dissolve the pineapple Jell-O in 1 cup boiling water, stirring for 2 minutes until fully dissolved.
2. Stir in the undrained crushed pineapple (juice and all!), then refrigerate for 30 minutes until slightly thickened but not set.
3. Fold in the Cool Whip until smooth, then gently mix in the mini marshmallows and coconut (if using).
4. Chill for at least 2 hours or until firm. Serve scooped into bowls!

The magic here? The Jell-O stays creamy instead of rubbery, thanks to the Cool Whip—making it spoonably luscious. Tip: For a fun twist, layer it with graham cracker crumbs in a trifle dish!

Lemon Jello Cool Whip Mousse

This light and airy mousse is the perfect no-bake dessert for warm days—just four ingredients and 10 minutes of prep for a citrusy, creamy treat!

Ingredients:

• 1 (3 oz) box lemon Jell-O
• 1 cup boiling water
• 1 (8 oz) tub Cool Whip, thawed
• 1/2 cup cold water

Instructions:

1. In a large bowl, whisk together the lemon Jell-O and 1 cup boiling water until completely dissolved, about 2 minutes.
2. Stir in 1/2 cup cold water, then refrigerate for 20 minutes or until slightly thickened (it should coat the back of a spoon).
3. Gently fold in the thawed Cool Whip until fully combined and fluffy.
4. Divide into serving cups and chill for at least 2 hours before serving.

The magic here? The Jell-O sets just enough to give the mousse structure while keeping it cloud-light—no gelatin or eggs required!

Tip: For a fun twist, layer with crushed graham crackers or fresh berries before chilling.

Cherry Jello Cool Whip Cloud

This dreamy, no-bake dessert is like biting into a fluffy cherry cloud—perfect for potlucks or a sweet treat after dinner!

Ingredients:

• 1 (3 oz) box cherry Jell-O
• 1 cup boiling water
• 1 cup cold water
• 1 (8 oz) tub Cool Whip, thawed
• 1/2 tsp vanilla extract
• Optional: Fresh cherries or sprinkles for garnish

Instructions:

1. In a large bowl, dissolve the cherry Jell-O in 1 cup boiling water, stirring for 2 minutes until fully dissolved.
2. Stir in 1 cup cold water, then refrigerate for 1 hour or until the mixture is slightly thickened (it should coat the back of a spoon).
3. Fold in the Cool Whip and 1/2 tsp vanilla extract gently until fully combined—don’t overmix to keep it airy!
4. Chill for 3 hours or until set. Top with fresh cherries or sprinkles if desired.

The magic here? The Jell-O gives it a fruity punch, while the Cool Whip turns it into a melt-in-your-mouth mousse. Kids and adults alike will scoop it up!

Tip: For a fun twist, layer it with crushed graham crackers in glasses for a mini parfait.

Mango Jello Cool Whip Parfait

This dreamy, layered dessert is a tropical escape in a glass—perfect for potlucks or a sweet treat after dinner.

Ingredients:

• 1 (3 oz) box mango-flavored Jell-O
• 1 cup boiling water
• 1 cup cold water
• 1 (8 oz) tub Cool Whip, thawed
• 1 cup fresh mango, diced (or thawed frozen mango)
• 1/4 cup graham cracker crumbs (optional, for crunch)

Instructions:

1. In a large bowl, dissolve the mango Jell-O in 1 cup boiling water, stirring for 2 minutes until fully dissolved. Stir in 1 cup cold water, then refrigerate for 1.5 hours or until slightly thickened (like runny syrup).
2. Gently fold half of the Cool Whip into the Jell-O mixture until just combined—streaks are okay! Layer half of the Jell-O mixture into 4 serving glasses, then top with half of the diced mango and a sprinkle of graham cracker crumbs (if using).
3. Repeat layers with remaining Jell-O, Cool Whip, mango, and crumbs. Chill for at least 2 hours or until fully set.

The magic here? The Jell-O and Cool Whip create a creamy, cloud-like texture that’s lighter than traditional pudding parfaits.

Tip: For a boozy twist, swap 1/4 cup of the cold water with coconut rum!

Grape Jello Cool Whip Surprise

This retro dessert is a nostalgic crowd-pleaser—light, fruity, and impossibly fluffy with just four simple ingredients.

Ingredients:

• 1 (3 oz) box grape Jell-O
• 1 cup boiling water
• 1 cup cold water
• 1 (8 oz) tub Cool Whip, thawed

Instructions:

1. In a large bowl, dissolve the grape Jell-O in 1 cup boiling water, stirring for 2 minutes until fully dissolved.
2. Stir in 1 cup cold water, then refrigerate for 1 hour or until slightly thickened (it should coat the back of a spoon but not be fully set).
3. Gently fold in the thawed Cool Whip with a spatula until fully combined—no streaks should remain.
4. Pour into a serving dish or individual cups and chill for 3 hours or until firm.

The magic here? The Jell-O sets around the Cool Whip, creating a cloud-like texture that melts on your tongue. Perfect for potlucks or when you need a no-bake dessert in a pinch!

Tip: For a fun twist, swap grape Jell-O for strawberry or lime—the pastel colors look gorgeous layered in a trifle dish.

Watermelon Jello Cool Whip Slice

This Watermelon Jello Cool Whip Slice is the ultimate summer treat—light, fruity, and so refreshing, it practically melts in your mouth!

• 1 (3 oz) package watermelon-flavored Jell-O
• 1 cup boiling water
• 1/2 cup cold water
• 1 (8 oz) tub Cool Whip, thawed
• 1/2 cup mini chocolate chips (for “seeds”)

1. In a large bowl, dissolve the watermelon Jell-O in boiling water, stirring for 2 minutes until fully dissolved.
2. Stir in cold water, then refrigerate for 30 minutes until slightly thickened (it should coat the back of a spoon).
3. Gently fold in the Cool Whip until fully combined, then sprinkle in the mini chocolate chips and stir just to distribute.
4. Pour the mixture into a greased 8×8-inch baking dish and chill for at least 4 hours (or overnight) until firm.
5. Slice into squares and serve cold.

The magic here? The fluffy Cool Whip gives this Jell-O a creamy, mousse-like texture that feels indulgent but stays light—perfect for poolside snacking or backyard BBQs.

Tip: For extra fun, use a melon baller to scoop servings into hollowed-out watermelon halves!

Banana Jello Cool Whip Pudding

This creamy, dreamy dessert is like a tropical vacation in a bowl—perfect for potlucks or lazy summer afternoons.

Ingredients:

• 1 (3.4 oz) box banana cream instant pudding mix
• 2 cups cold whole milk
• 1 (8 oz) tub Cool Whip, thawed
• 1 (3 oz) box strawberry Jell-O
• 1 cup boiling water
• 1 cup ice cubes
• 1 ripe banana, thinly sliced
• 10 vanilla wafers, crushed

Instructions:

1. Whisk the banana cream pudding mix and cold milk in a large bowl for 2 minutes until thickened. Fold in half of the Cool Whip (4 oz).
2. In a separate bowl, dissolve strawberry Jell-O in boiling water. Add ice cubes and stir until melted (about 3 minutes). Refrigerate for 15 minutes until slightly thickened but not set.
3. Layer half the pudding mixture in a trifle dish or serving bowl. Top with banana slices, then pour half the Jell-O over them. Repeat layers.
4. Spread remaining Cool Whip on top and sprinkle with crushed vanilla wafers. Chill for at least 1 hour before serving.

The magic here? The Jell-O stays silky—not rubbery—creating ribbons of fruity contrast against the fluffy pudding.

Tip: For extra crunch, swap vanilla wafers with graham crackers or toasted coconut.

Apple Jello Cool Whip Cobbler

This playful twist on cobbler combines juicy apples, jiggly Jello, and fluffy Cool Whip for a dessert that’s as fun to make as it is to eat.

Ingredients:

• 4 cups peeled and sliced apples (about 4 medium)
• 1 (3 oz) box strawberry Jello mix
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1 cup water
• 1 (8 oz) tub Cool Whip, thawed
• 1 (15 oz) box yellow cake mix
• 1/2 cup unsalted butter, melted

Instructions:

1. Preheat oven to 350°F. Arrange apples evenly in a 9×13-inch baking dish.
2. Sprinkle 1/2 cup granulated sugar and 1 tsp cinnamon over the apples, tossing gently to coat.
3. In a small saucepan, bring 1 cup water to a boil. Remove from heat and whisk in the strawberry Jello mix until dissolved. Pour evenly over the apples.
4. Dollop the Cool Whip over the Jello layer, then sprinkle the dry yellow cake mix evenly on top. Drizzle with 1/2 cup melted butter.
5. Bake for 45 minutes until the top is golden and bubbly. Let cool 10 minutes before serving.

The magic here? The Jello seeps into the apples while baking, creating a glossy, fruity layer that pairs perfectly with the pillowy Cool Whip and buttery crumble.

Tip: For extra crunch, sprinkle chopped pecans over the cake mix before baking.

Blackberry Jello Cool Whip Pie

This dreamy no-bake pie is a nostalgic crowd-pleaser, with a juicy blackberry jello layer and fluffy Cool Whip topping that melts in your mouth.

Ingredients:

• 1 (9-inch) graham cracker pie crust (store-bought or homemade)
• 1 (3 oz) package blackberry Jello
• 1 cup boiling water
• 1 cup cold water
• 1 (8 oz) tub Cool Whip, thawed
• 1 cup fresh blackberries (for garnish)

Instructions:

1. In a large bowl, dissolve the blackberry Jello in 1 cup boiling water, stirring for 2 minutes until fully dissolved. Stir in 1 cup cold water.
2. Refrigerate the Jello mixture for 1 hour, stirring every 15 minutes, until slightly thickened (it should coat the back of a spoon but still be pourable).
3. Gently fold half of the Cool Whip (about 4 oz) into the thickened Jello until just combined. Pour into the graham cracker crust.
4. Refrigerate for 3 hours or until fully set. Spread the remaining Cool Whip over the top and garnish with fresh blackberries.

The magic here? The Jello-Cool Whip combo creates a silky, mousse-like filling that’s lighter than traditional gelatin pies.

Tip: For extra crunch, sprinkle crushed graham crackers on top with the blackberries!

Pomegranate Jello Cool Whip Bowl

This dreamy, fruity dessert is like a cloud of sweetness with a juicy pop of pomegranate—perfect for potlucks or a light treat after dinner.

Ingredients:

• 1 (3 oz) box raspberry Jell-O
• 1 cup boiling water
• 1 cup cold water
• 1 cup pomegranate arils (seeds), divided
• 1 (8 oz) tub Cool Whip, thawed
• 1/4 cup mini marshmallows (optional)

Instructions:

1. In a large bowl, whisk together the raspberry Jell-O and 1 cup boiling water until fully dissolved. Stir in 1 cup cold water.
2. Gently fold in 1/2 cup pomegranate arils and refrigerate for 2 hours, or until set but still slightly soft (like thick pudding).
3. Use a fork to fluff the Jell-O, breaking it into small chunks. Fold in the thawed Cool Whip until evenly combined.
4. Spoon into serving bowls and top with the remaining 1/2 cup pomegranate arils and mini marshmallows (if using). Chill for 30 minutes before serving.

The magic here? The Jell-O stays creamy instead of firm, making every spoonful lush and airy with bursts of tart fruit.

Tip: For extra crunch, sprinkle toasted slivered almonds on top right before serving.

Passion Fruit Jello Cool Whip Dream

This tropical-inspired dessert is a breeze to whip up, with a silky jello layer and fluffy Cool Whip topping that’ll make you feel like you’re on vacation.

Ingredients:

• 1 (3 oz) box passion fruit-flavored gelatin (like Jell-O)
• 1 cup boiling water
• 1 cup cold water
• 1 (8 oz) tub Cool Whip, thawed
• 1/4 cup sweetened shredded coconut (optional, for garnish)

Instructions:

1. In a large bowl, stir together the passion fruit gelatin and 1 cup boiling water until fully dissolved, about 2 minutes. Add 1 cup cold water and stir to combine.
2. Pour the mixture into a 9×9-inch baking dish or individual dessert cups. Refrigerate for 3–4 hours, or until fully set.
3. Once set, spread the 8 oz tub of Cool Whip evenly over the jello layer. Sprinkle with 1/4 cup sweetened shredded coconut (if using) for a tropical crunch.
4. Chill for another 30 minutes before serving.

The magic here? The tangy passion fruit jello cuts through the sweetness of the Cool Whip, creating a dreamy balance of flavors and textures.

Tip: For a fun twist, layer the jello and Cool Whip in clear glasses for a parfait-style presentation!

Apricot Jello Cool Whip Tart

This dreamy no-bake tart combines tangy apricot jello with fluffy Cool Whip for a dessert that’s as easy to make as it is refreshing.

Ingredients:

• 1 (9-inch) graham cracker pie crust
• 1 (3 oz) box apricot-flavored gelatin
• 1 cup boiling water
• 1/2 cup cold water
• 1 (8 oz) tub Cool Whip, thawed
• 1/4 cup crushed graham crackers (optional garnish)

Instructions:

1. In a large bowl, dissolve the apricot gelatin in 1 cup boiling water, stirring for 2 minutes until fully dissolved. Stir in 1/2 cup cold water.
2. Refrigerate the gelatin mixture for 45 minutes–1 hour, stirring occasionally, until slightly thickened (it should coat the back of a spoon).
3. Gently fold the thawed Cool Whip into the gelatin until smooth and no streaks remain. Pour into the graham cracker crust.
4. Chill for at least 4 hours or overnight until fully set. Sprinkle with crushed graham crackers before serving, if using.

The magic here? The gelatin sets just enough to hold its shape but stays luxuriously light—like a cloud of fruity mousse.

Tip: For a fun twist, swap the apricot gelatin for peach or orange!

Conclusion

These 20 refreshing Jello and Cool Whip recipes with fresh fruit are perfect for any occasion—light, colorful, and bursting with flavor! Whether you’re hosting a summer BBQ or just craving a sweet treat, there’s something here for everyone. Give them a try, then let us know which one was your favorite in the comments. Don’t forget to share the love by pinning this roundup for later!