20 Delicious Jello Recipes with Cool Whip Ideas

Looking for a fun, fuss-free dessert that’s always a crowd-pleaser? Jello and Cool Whip are a match made in creamy, jiggly heaven—perfect for potlucks, parties, or just treating yourself! From fluffy parfaits to dreamy layered treats, we’ve rounded up 20 irresistible recipes that’ll bring back nostalgia and spark new cravings. Get ready to wiggle your way to dessert bliss—let’s dive in!

Strawberry Jello Cool Whip Delight

This creamy, dreamy dessert is a nostalgic crowd-pleaser—perfect for potlucks or a sweet treat after dinner.

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 (9 oz) prepared graham cracker crust

Instructions:

1. In a large bowl, dissolve the strawberry 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 mixture for 1.5–2 hours, stirring occasionally, until slightly thickened (like egg whites).
3. Gently fold in the thawed Cool Whip and 1 cup diced strawberries until evenly combined.
4. Pour the mixture into the graham cracker crust and smooth the top. Chill for at least 4 hours or overnight until set.

The magic here? The Jell-O and Cool Whip create a fluffy, mousse-like texture that melts in your mouth. Serve chilled for the best bite!

Tip: Swap the strawberries for raspberries and use a chocolate crust for a fun twist.

Layered Lime Jello Cool Whip Dessert

This Layered Lime Jello Cool Whip Dessert is a retro-inspired treat that’s as refreshing as it is easy—perfect for potlucks or a sunny afternoon pick-me-up.

• 2 (3 oz) packages lime Jell-O
• 2 cups boiling water
• 1 cup cold water
• 1 (8 oz) tub Cool Whip, thawed
• 1 (14 oz) can sweetened condensed milk
• 1/4 cup fresh lime juice
• 1 1/2 cups graham cracker crumbs
• 6 tbsp melted butter
• 2 tbsp granulated sugar

1. Prep the crust: In a bowl, mix 1 1/2 cups graham cracker crumbs, 6 tbsp melted butter, and 2 tbsp sugar. Press firmly into a 9×13-inch dish and chill for 15 minutes.
2. Make the Jell-O layer: Dissolve 2 packages lime Jell-O in 2 cups boiling water, then stir in 1 cup cold water. Pour half over the crust and refrigerate for 1 hour (reserve the rest).
3. Whip the creamy layer: Blend 1 can sweetened condensed milk, 1/4 cup lime juice, and 1 tub Cool Whip until smooth. Spread over set Jell-O.
4. Top it off: Gently pour the remaining Jell-O over the creamy layer. Chill for 4 hours or until fully set.

The magic here? The contrast between the tangy lime layers and the velvety cream—it’s like sunshine in every bite!

Tip: For clean slices, dip your knife in warm water before cutting.

Orange Jello Cool Whip Parfait

This dreamy, citrusy parfait is like sunshine in a glass—light, refreshing, and impossibly easy to whip up for a last-minute dessert.

Ingredients:

• 1 (3 oz) box orange Jell-O
• 1 cup boiling water
• 1 cup cold water
• 1 (8 oz) tub Cool Whip, thawed
• 1 (11 oz) can mandarin oranges, drained (reserve 4 segments for garnish)

Instructions:

1. In a large bowl, dissolve the orange 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, stirring every 20 minutes, until it reaches a syrupy consistency (like unbeaten egg whites).
3. Gently fold the thawed Cool Whip into the partially set Jell-O until just combined—some streaks are fine!
4. Layer the mixture with mandarin oranges in 4 glasses: Start with a spoonful of Jell-O mixture, add a few oranges, and repeat. Top with reserved segments.
5. Chill for at least 30 minutes before serving.

The magic here? The Jell-O stays creamy yet airy, almost like a mousse, thanks to that careful partial-set fold-in. Perfect for potlucks when you want something fuss-free but secretly impressive.

Tip: For a boozy twist, swap 1/4 cup of the cold water with orange liqueur (like Cointreau).

Raspberry Jello Cool Whip Pie

This no-bake pie is a nostalgic crowd-pleaser—creamy, fruity, and perfect for beating the summer heat with minimal effort.

Ingredients:

• 1 (9-inch) graham cracker pie crust
• 1 (3 oz) package raspberry Jell-O
• 1 cup boiling water
• 1/2 cup cold water
• 1 (8 oz) tub Cool Whip, thawed
• 1 cup fresh raspberries (plus extra 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 1/2 cup cold water.
2. Refrigerate the Jell-O mixture for 30–45 minutes, until slightly thickened (it should coat the back of a spoon but still be pourable).
3. Gently fold in the Cool Whip and 1 cup fresh raspberries until just combined. Pour into the graham cracker crust and smooth the top.
4. Chill for at least 4 hours, or until fully set. Garnish with extra raspberries before serving.

The magic here? The Jell-O sets just enough to hold its shape while keeping the filling light as a cloud—no heavy custards or fussy steps.

Tip: For a fun twist, swap raspberry Jell-O for strawberry or cherry, and match the fruit garnish to the flavor!

Blueberry Jello Cool Whip Salad

This retro-inspired dessert salad is a creamy, fruity delight that’s perfect for potlucks or a sweet side at summer BBQs—no baking required!

Ingredients:

• 1 (3 oz) package blueberry Jell-O
• 1 cup boiling water
• 1 cup cold water
• 1 (21 oz) can blueberry pie filling
• 1 (8 oz) tub Cool Whip, thawed
• 1/2 cup mini marshmallows (optional)

Instructions:

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 1 hour or until the Jell-O is slightly thickened (it should cling to a spoon but still be pourable).
3. Gently fold in the blueberry pie filling and thawed Cool Whip until just combined (some streaks are okay!). If using, sprinkle mini marshmallows on top.
4. Chill for at least 2 hours or until fully set. Serve scooped into bowls.

The magic here? The Jell-O stays silky (not rubbery) thanks to the Cool Whip, and the pie filling adds juicy bursts of berry flavor in every bite.

Tip: For a fluffier texture, fold in an extra 1/2 cup of Cool Whip right before serving.

Cherry Jello Cool Whip Cake

This retro dessert is a breeze to make and delivers a fluffy, fruity bite that’s perfect for potlucks or lazy summer afternoons.

Ingredients:

• 1 box (3 oz) cherry Jell-O
• 1 cup boiling water
• 1 cup cold water
• 1 box (16 oz) angel food cake mix, prepared and cooled
• 1 tub (8 oz) Cool Whip, thawed
• 1 can (21 oz) cherry pie filling, chilled

Instructions:

1. In a large bowl, dissolve the cherry Jell-O in 1 cup boiling water, stirring for 2 minutes until fully dissolved. Stir in 1 cup cold water and refrigerate for 30 minutes until slightly thickened (like runny syrup).
2. Tear the angel food cake into 1-inch chunks and gently fold them into the Jell-O until coated. Let sit for 10 minutes to soak.
3. Fold in the Cool Whip until just combined—streaks of pink are fine! Spread evenly in a 9×13-inch dish.
4. Top with the cherry pie filling, spreading it gently to cover. Chill for at least 2 hours (or overnight) until set.

The magic here? The cake soaks up the Jell-O for a cloud-like texture, while the pie filling adds a jammy punch.

Tip: For a fun twist, swap cherry Jell-O for strawberry and use strawberry pie filling instead!

Lemon Jello Cool Whip Mousse

This dreamy, citrusy mousse is like sunshine in a bowl—light as air and perfect for brightening up any potluck or weeknight dessert.

Ingredients:

• 1 (3 oz) box lemon Jell-O
• 1 cup boiling water
• 1 cup cold water
• 1 (8 oz) tub Cool Whip, thawed
• 1/2 cup sweetened condensed milk
• 1 tsp lemon zest (optional, for garnish)

Instructions:

1. In a large bowl, whisk together the lemon Jell-O and 1 cup boiling water until completely dissolved (about 2 minutes). Stir in 1 cup cold water, then refrigerate for 30 minutes until slightly thickened but not fully set.
2. Gently fold in the thawed Cool Whip and 1/2 cup sweetened condensed milk until smooth and fluffy. Avoid overmixing to keep it airy.
3. Divide into serving glasses and chill for at least 2 hours, or until firm. Garnish with 1 tsp lemon zest just before serving.

The magic here? The Jell-O gives structure while the Cool Whip keeps it cloud-like—no heavy cream or fussy whipping required!

Tip: For a fun twist, layer with crushed graham crackers or berries for a mini “lemon pie” vibe.

Pineapple Jello Cool Whip Fluff

This dreamy, tropical dessert is like sunshine in a bowl—light, fluffy, and packed with juicy 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, for topping)

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 fully set.
3. Gently fold in the thawed Cool Whip and mini marshmallows until evenly combined.
4. Chill for at least 2 hours or until firm. Sprinkle with shredded coconut just before serving, if using.

The magic here? The Jell-O stays creamy instead of rubbery, thanks to the Cool Whip—giving it a cloud-like texture that melts on your tongue.

Tip: For extra crunch, swap the coconut for chopped toasted pecans or a graham cracker sprinkle!

Mixed Berry Jello Cool Whip Trifle

This dreamy trifle layers tart berries, fluffy Cool Whip, and jiggly Jello for a dessert that’s as stunning as it is simple to make.

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 (9 oz) store-bought pound cake, cut into 1-inch cubes

Instructions:

1. In a large bowl, whisk together the strawberry Jello mix and boiling water until fully dissolved. Stir in cold water, then refrigerate for 1 hour or until slightly thickened (like thin pudding).
2. Gently fold 1 cup of the mixed berries into the Jello mixture. Reserve the remaining berries for topping.
3. In a trifle dish or clear bowl, layer half the pound cake cubes, half the Jello-berry mixture, and half the Cool Whip. Repeat layers once more.
4. Top with reserved berries, then chill for at least 2 hours before serving.

The magic here? The Jello seeps into the cake, making every bite juicy and bursting with berry flavor—no soggy layers in sight!

Tip: For a shortcut, swap the fresh berries for frozen (thawed and drained) in a pinch.

Peach Jello Cool Whip Cheesecake

This no-bake cheesecake is a dreamy, fruity twist on the classic—light, fluffy, and bursting with peachy flavor.

Ingredients:

• 1 (9-inch) graham cracker crust
• 1 (3 oz) box peach Jell-O
• 1 cup boiling water
• 1 (8 oz) package cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 (8 oz) tub Cool Whip, thawed
• 1 (15 oz) can sliced peaches in syrup, drained and chopped

Instructions:

1. In a large bowl, dissolve the peach Jell-O in boiling water, stirring for 2 minutes until fully dissolved. Let cool to room temperature.
2. In another bowl, beat the cream cheese, sugar, and vanilla extract with a hand mixer until smooth and creamy.
3. Fold the Cool Whip into the cream cheese mixture until just combined, then gently stir in the chopped peaches.
4. Pour the mixture into the graham cracker crust and smooth the top. Refrigerate for at least 4 hours (or overnight) until set.

The Jell-O gives this cheesecake a refreshing, almost mousse-like texture, while the juicy peaches add little bursts of sweetness in every bite.

Tip: For extra peach flavor, swap the vanilla extract with 1/2 tsp almond extract—it’s a game-changer!

Watermelon Jello Cool Whip Slice

This playful, no-bake dessert is like summer in a slice—creamy, fruity, and perfect for beating the heat.

Ingredients:

• 1 (3 oz) package watermelon-flavored Jell-O
• 1 cup boiling water
• 1 cup cold water
• 1 (8 oz) tub Cool Whip, thawed
• 1 cup mini marshmallows
• 1/2 cup seedless watermelon, finely diced

Instructions:

1. In a large bowl, whisk together the watermelon Jell-O and 1 cup boiling water until fully dissolved. Stir in 1 cup cold water, then refrigerate for 30 minutes until slightly thickened (like runny syrup).
2. Gently fold in the thawed Cool Whip until smooth, then stir in 1 cup mini marshmallows and 1/2 cup diced watermelon.
3. Pour the mixture into a greased 9×9-inch baking dish and chill for at least 4 hours, or until firm.
4. Slice into squares and serve cold. For clean cuts, dip your knife in warm water between slices.

The marshmallows add a fun chewiness, while the real watermelon bits give a juicy surprise in every bite—no one will guess it starts with a boxed mix!

Tip: Swap the watermelon Jell-O for strawberry or cherry flavor if you prefer a deeper pink hue.

Grape Jello Cool Whip Squares

These dreamy, no-bake squares are like a bite of nostalgia—creamy, fruity, and perfect for potlucks or lazy summer days.

Ingredients:

• 1 (3 oz) package grape Jell-O
• 1 cup boiling water
• 1 cup cold water
• 1 (8 oz) tub Cool Whip, thawed
• 1 cup mini marshmallows
• 1 (6 oz) prepared graham cracker crust

Instructions:

1. In a large bowl, dissolve the grape 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 mixture for 1 hour, or until slightly thickened (it should coat the back of a spoon but still be pourable).
3. Gently fold in the thawed Cool Whip and 1 cup mini marshmallows until just combined—don’t overmix to keep it fluffy.
4. Pour the mixture into the graham cracker crust and smooth the top. Chill for at least 4 hours, or until fully set.

The magic here? The marshmallows stay pillowy-soft against the silky Jell-O filling, making every bite a fun textural surprise.

Tip: For a quicker set, spread the mixture into a 9×9-inch pan lined with graham crackers instead of using a crust.

Mango Jello Cool Whip Dream

This tropical-inspired dessert is like sunshine in a bowl—creamy, fruity, and impossibly refreshing on a warm day.

Ingredients:

• 1 (3 oz) package mango-flavored Jell-O
• 1 cup boiling water
• 1 cup cold water
• 1 (8 oz) tub Cool Whip, thawed
• 1 cup diced fresh mango (about 1 medium mango)
• 1/4 cup sweetened shredded coconut (optional, for topping)

Instructions:

1. In a large bowl, whisk together the mango Jell-O and 1 cup boiling water 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 pudding).
3. Gently fold in the thawed Cool Whip and diced mango until just combined—don’t overmix to keep it fluffy.
4. Pour into individual serving cups or a 9×9-inch dish. Chill for at least 4 hours (or overnight) until fully set.
5. Sprinkle with shredded coconut before serving, if using.

The magic here? The Jell-O stays silky-soft (no rubbery texture!) thanks to the Cool Whip, while the juicy mango bits add a pop of freshness.

Tip: For extra decadence, swap the cold water with chilled coconut milk.

Kiwi Jello Cool Whip Tart

This dreamy tart combines the bright tang of kiwi with a fluffy Cool Whip filling—perfect for a no-bake summer treat that’s as easy as it is refreshing.

Ingredients:

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

Instructions:

1. Make the crust: In a bowl, mix 1 ½ cups graham cracker crumbs, 6 tbsp melted butter, and ¼ cup sugar until combined. Press firmly into a 9-inch tart pan. Chill for 15 minutes.
2. Prepare the Jell-O: Dissolve 1 box lime Jell-O in 1 cup boiling water, stirring until fully dissolved. Add 1 cup cold water, then refrigerate for 20 minutes (it should thicken slightly but not set).
3. Layer the tart: Arrange kiwi slices over the chilled crust. Gently fold Cool Whip into the slightly thickened Jell-O until smooth, then pour over the kiwis.
4. Chill: Refrigerate for at least 4 hours, or until fully set. Slice and serve cold.

The magic here? The Jell-O-Cool Whip duo creates a cloud-like texture that melts on your tongue, while the kiwi adds a pop of freshness.

Tip: For extra flair, top with additional kiwi slices just before serving.

Pomegranate Jello Cool Whip Parfait

This Pomegranate Jello Cool Whip Parfait is a dreamy, layered dessert that’s as pretty as it is refreshing—perfect for potlucks or a fancy weeknight treat!

• 1 (3 oz) box raspberry or cherry Jell-O
• 1 cup boiling water
• 1 cup cold pomegranate juice (not sparkling)
• 1 cup Cool Whip, thawed
• 1/4 cup pomegranate arils, for garnish
• 4 clear glasses or dessert bowls

1. In a heatproof bowl, whisk together the Jell-O and 1 cup boiling water until fully dissolved, about 2 minutes. Stir in 1 cup cold pomegranate juice.
2. Divide the mixture evenly among 4 glasses and refrigerate until set (about 2 hours, or overnight for firmer texture).
3. Once chilled, top each glass with a generous dollop of Cool Whip (about 1/4 cup per serving) and sprinkle with pomegranate arils.

The magic here? The tart pomegranate juice cuts through the sweetness of the Jell-O and Cool Whip, creating a balanced bite that’s light yet indulgent.

Tip: For extra flair, layer the Jell-O and Cool Whip in alternating stripes before adding the arils!

Coconut Jello Cool Whip Pudding

This dreamy, tropical-inspired dessert is like a fluffy cloud of coconut bliss—perfect for potlucks or a light treat after a summer BBQ.

Ingredients:

• 1 (3.4 oz) box instant coconut cream pudding mix
• 1 cup cold whole milk
• 1 (8 oz) tub Cool Whip, thawed
• 1/2 cup sweetened shredded coconut, toasted
• 1/4 cup crushed graham crackers (for topping)

Instructions:

1. In a large bowl, whisk together the coconut cream pudding mix and cold whole milk for 2 minutes until thickened.
2. Gently fold in the thawed Cool Whip until fully combined, creating a light, airy texture.
3. Sprinkle the toasted shredded coconut and crushed graham crackers over the top for crunch.
4. Chill for at least 1 hour before serving to let the flavors meld.

The magic here? The pudding stays luxuriously creamy while the toasted coconut adds a nutty contrast—no baking required!

Tip: For extra flair, layer the pudding with fresh mango chunks in parfait glasses.

Banana Jello Cool Whip Pie

This Banana Jello Cool Whip Pie is a dreamy, no-bake dessert that’s as easy to make as it is refreshing—perfect for potlucks or lazy summer afternoons.

• 1 (9-inch) graham cracker pie crust
• 1 (3.4 oz) box banana cream instant pudding mix
• 1 ½ cups cold whole milk
• 1 (8 oz) tub Cool Whip, thawed
• 2 ripe bananas, sliced
• 1 (3 oz) box strawberry Jell-O
• 1 cup boiling water
• ½ cup cold water

1. In a large bowl, whisk together the banana cream pudding mix and 1 ½ cups cold milk until thickened, about 2 minutes. Fold in half of the Cool Whip (about 4 oz) until smooth.
2. Spread the pudding mixture into the graham cracker crust. Arrange the sliced bananas evenly over the top.
3. In a separate bowl, dissolve the strawberry Jell-O in 1 cup boiling water, stirring for 2 minutes. Add ½ cup cold water, then refrigerate for 20 minutes until slightly thickened but not set.
4. Gently pour the Jell-O over the banana layer. Refrigerate the pie for at least 4 hours (or overnight) until fully set.
5. Before serving, spread the remaining Cool Whip over the top. Slice and enjoy!

The magic here is the layered textures—creamy pudding, fruity Jell-O, and fluffy Cool Whip all in one bite. Tip: For extra crunch, sprinkle crushed graham crackers on top just before serving.

Apricot Jello Cool Whip Delight

This retro-inspired dessert is a breeze to whip up, with a dreamy balance of fruity jello and fluffy Cool Whip that’ll have everyone asking for seconds.

Ingredients:

• 1 (3 oz) box apricot-flavored Jell-O
• 1 cup boiling water
• 1 cup cold water
• 1 (8 oz) tub Cool Whip, thawed
• 1/2 cup crushed graham crackers (for topping)

Instructions:

1. In a large bowl, dissolve the apricot 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. Gently fold in the thawed Cool Whip until fully combined and no streaks remain.
4. Pour the mixture into a serving dish or individual cups and chill for at least 4 hours, or until set.
5. Just before serving, sprinkle with crushed graham crackers for a buttery crunch.

The magic here? The Jell-O stays silky-smooth (not rubbery!) thanks to the Cool Whip, making each spoonful melt-in-your-mouth light.

Tip: For a fun twist, layer the dessert with fresh diced peaches or swap the graham crackers for toasted coconut.

Blackberry Jello Cool Whip Salad

This retro-inspired dessert salad is a breeze to throw together, with a sweet-tart blackberry jello base and a fluffy Cool Whip topping that’ll have everyone asking for seconds.

Ingredients:

• 1 (6 oz) package blackberry Jell-O
• 2 cups boiling water
• 1 (20 oz) can crushed pineapple, undrained
• 1 (8 oz) tub Cool Whip, thawed
• 1/2 cup chopped pecans (optional)

Instructions:

1. In a large bowl, dissolve the blackberry Jell-O in 2 cups boiling water, stirring for 2 minutes until fully dissolved.
2. Stir in the crushed pineapple (with juice) until combined. Refrigerate for 1 hour or until slightly thickened but not fully set (it should coat the back of a spoon).
3. Gently fold in the thawed Cool Whip until evenly incorporated, then sprinkle with chopped pecans if using.
4. Chill for at least 4 hours or overnight until fully set. Serve scooped into bowls.

The pineapple adds a juicy brightness to the rich blackberry flavor, while the Cool Whip keeps it light as a cloud—perfect for potlucks or a nostalgic weeknight treat.

Tip: For a creamier texture, swap half the water with cold vanilla yogurt before adding the Cool Whip.

Passion Fruit Jello Cool Whip Mousse

This dreamy tropical mousse is like sunshine in a bowl—light, tangy, and just sweet enough to feel like a treat without weighing you down.

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 condensed milk
• Fresh passion fruit pulp or seeds (optional, for garnish)

Instructions:

1. In a large bowl, whisk together the passion fruit gelatin and 1 cup boiling water until completely dissolved, about 2 minutes. Stir in 1 cup cold water, then refrigerate for 30 minutes until slightly thickened (it should coat the back of a spoon).
2. Gently fold in the thawed Cool Whip and 1/4 cup sweetened condensed milk until smooth and fluffy—no streaks should remain.
3. Divide the mixture among 4 serving glasses and chill for at least 2 hours, or until set. Top with fresh passion fruit pulp or seeds if using.

The magic here? The gelatin gives structure while the Cool Whip keeps it airy, creating a mousse that’s somehow rich and refreshing at once.

Tip: For extra tropical vibes, layer the mousse with crushed graham crackers or coconut flakes before chilling!

Conclusion

With 20 delightful Jello and Cool Whip recipes, there’s something here for every occasion—whether you’re craving a sweet treat or a showstopping dessert. We hope you find a new favorite to whip up! Don’t forget to leave a comment sharing which recipe you loved most and pin this roundup for later. Happy cooking (and chilling)!