Jello And Cool Whip Cups Food

JELL-O MAGIC MOUSSE

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved.
• Whisk in COOL WHIP until blended. (Gelatin mixture will be thin.)
• Pour into 10 glasses or dessert dishes, 1-1/2-qt. bowl or 6-cup mold sprayed with cooking spray.
• Refrigerate 8 hours or until firm. If using mold, unmold dessert onto serving plate just before serving.

FRUITY JELLO-COOL WHIP

Steps:

• Boil 3 cups of water.
• Empty all four boxes of Jello into large bowl and mix in boiling water.
• Stir until completely dissolved, then pour in the remaining 2 cups of cold water.
• Stir in all of the ice until you see the jello start to set and get thick.
• (Take any remaining ice out with a slotted spoon.).
• Quickly add one tub of coolwhip and whip into jello by hand, once mixed in add the other tub as well. Mix until completely smooth.
• Put in the fridge to set for about 10-15 minutes.(Until alomost set).
• Drain whatever kind of canned, or fresh fruit you have and just stir it around until it is all through the jello mixture. (It should be set enough not to sink to the bottom).
• Put back in the fridge for 1 hour and serve!

JELLO AND COOL WHIP FROSTING

Steps:

• Make jello as directed on package except using 3/4 cup boiling water instead of 1 cup so the jello is a little thicker.
• After jello is set, beat with mixer until there are small pieces. Add cool whip and beat until completely mixed. Spread on angel food cake. Keep refrigerated until time to serve.

COOL WHIP JELLO

Steps:

• Combine Cool Whip and Jello together until Cool Whip is softened.
• Add cottage cheese and stir.
• Put in fridge--the longer the more like Jello.

JELLO AND COOL WHIP EASY CHOCOLATE TRIFLE

Steps:

• Pour 2 1/2 cups milk into large bowl.
• Add 2 pkgs jello instant chocolate pudding.
• Beat with whire whisk until well blended.
• Mix in 1 tub cool whip topping, thawed.
• Layer brownie cubes, pudding and cool whip mixture, raspberries or strawberries and additional cool whip in large glass bowl as desired.
• Refrigerate 1 hour or until ready to serve.
• Makes 16 servings.

JELLO WHIP FROSTING

Steps:

• Stir 1 package of jelly powder in 1/2 cup boiling water for 2 min., until dissolved.
• Add enough cold water to 1/2 cup ice cubes to make up 3/4 cup. Stir into jelly powder until ice is completely melted.
• Whisk in 1 1/2 cups Cool Whip Topping with a wire whisk.
• Refrigerate approximately 1 hour, or until it is no longer liquid (more like a mousse consistency).
• Break up the mixture a little bit with a spatula.
• Gently fold in remaining 1/2 cup of Cool Whip, blending until desired consistency is reached.
• Frost cakes or cupcakes using a knife, spatula or piping bag - whatever you use for normally frosting cakes!

BLACK CHERRY COOL 'N CREAMY CUPS

Steps:

• Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted.
• Add whipped topping; stir with wire whisk until well blended. Spoon evenly into 8 dessert cups.
• Refrigerate at least 4 hours or overnight.