I have always had a strong emotional connection to food, in the way that it ties family, traditions, and memories together. Due to some serious health challenges, my Mom didn’t remember a lot of things later in her life so my siblings and I began to really cling to the food-centered traditions and memories she created when we were growing up, and this Creamy Fruit Mousse is one of them.
What’s funny is just like that ‘huge’ hill you used to bike down when you were a kid, that in reality is nothing more than a slight incline, so many of our food traditions were SO fancy and special and exciting as children, and now that I’m an adult, I’m surprised at how simple many of our favorites are. This fruity mousse, for example (which in my family will forever and always be called “Peach-Jello-Fluff” no matter what flavor we’re making it). When I dug up the recipe, and then texted my sister just to make sure I had it right, I was stunned at how easy it was. The funny thing is that my Mom would make this in a worn-out tupperware container for an after-school snack, yet the very same recipe would fill little individual crystal bowls and be topped with a pillowy cloud of Cool Whip and adorn our Christmas and Easter tables with the fancy China and gold-plated flatware.
This is one of those great recipes that can go from quick and casual, to special and fancy. It’s such a great little treat to whip up when you’re short on time and ingredients, but want something fun and homemade. It was a family favorite when I was a little girl, and now it’s a family favorite for my three boys. It literally takes minutes to make and my kids think it’s soooo special, just like I did.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Fruit flavored gelatin mix – You can use any flavor of Jell-0 in this recipe. Honestly, I’ve never made it with a flavor I didn’t like. Lemon seems so fresh and springy, and since it was dumping snow at my house on the first day of spring, I’m desperately channeling “fresh-and-springy!” You can also use a small box, or a large box of Jell-o, regular, or sugar free. I’m going to write this recipe out using a small box, but obviously, just double everything for a large box.
- Water
- Cream cheese – Regular or low fat (Neufchatel), avoid fat-free.
- Cool whip
- Powdered sugar
- Vanilla extract
- Small orange – Optional. You can use the zest and juice in the topping.
How to Make Creamy Fruit Mousse
- Start by dissolving Jell-o in one cup of boiling water. Just give it a quick stir, it only takes a few seconds.
- Pour the mixture into a blender and add 4 ounces of cream cheese. The hot Jell-o will melt that cream cheese super fast and it will soon be a lovely pastel color. When that’s blended, add a half cup of very cold water and pulse to combine.
- Next up is half of an 8-ounce container of light, creamy Cool Whip. Place it right in the blender and blend until the mixture is smooth- just a few seconds!
- We’re already about done- what was that, like 2 1/2 minutes?? You can now pour the mixture into one large serving bowl, or into individual containers. You know I always pick individual serving dishes! At this point, just pop it in the fridge to chill.
- After it’s chilled, it’s time for topping. The quickest and easiest route is just to use a dollop of the remaining Cool Whip and you can even sprinkle on some citrus zest if you’re feeling fancy.
The mousse sets up like gelatin, but softer and creamier. Combined with the fluffy topping, it’s a little cup of heaven (that only took you about 5 minutes of prep time!)
Storing and Other Tips
- Store finished mousse, tightly covered, in the refrigerator and enjoy within 2-3 days for best results.
- If you’re not going to serve this right away, I recommend making the topping fresh, right before serving. This will keep it light and fluffy. It’s still delicious after refrigeration, but will firm up quite a bit.
- Feeling fancy? Layer different flavors of fruit mousse! Just pop each layer in the fridge for a few minutes to firm up before adding the next layer.
Frequently Asked Questions
Yes, but I would probably use heavy cream, at least in the mousse itself, to help with stability.
No, this mousse will separate if frozen and thawed!
Yes! Make the mousse up to 24 hours in advance. I recommend whipping up the topping fresh, right before serving. It’s still delicious later, but will firm up in the fridge.
Easy Creamy Fruit Mousse
Equipment
Ingredients
- 1 small 3 oz box fruit flavored gelatin, regular or sugar free
- 1 cup boiling water
- 8 ounces cream cheese divided
- ½ cup cold water
- 8 ounce container Cool Whip divided
- ½ cup powdered sugar
- ¼ teaspoon vanilla extract
- 1 small orange
Instructions
- Dissolve gelatin in boiling water. Place in blender and add 4 ounces (half of the package) cream cheese. Process until smooth. Add cold water and pulse blender to stir. Add half of the container of Cool Whip (about a heaping cup) to the blender and process just until combined and mixture is free of lumps.
- Pour mixture into one serving bowl, or several smaller individual sized dishes. Refrigerate until firm, 3-4 hours. Either top with remaining Cool Whip or continue on with topping recipe.
- To make topping, beat remaining 4 ounces cream cheese with powdered sugar, vanilla, about 1 teaspoon orange zest (more if desired) and one teaspoon of the orange juice. Blend until creamy and smooth, and fold in remaining 4 ounces Cool Whip. Add more orange juice if needed for consistency. Dollop, pipe, or spread topping over chilled mousse just before serving. If you refrigerate the mousse with the topping on, it will harden, so it’s best to whip it up just before serving. Makes about 6, 1/2 cup servings.
Notes
- Store finished mousse, tightly covered, in the refrigerator and enjoy within 2-3 days for best results.
- If you’re not going to serve this right away, I recommend making the topping fresh, right before serving. This will keep it light and fluffy. It’s still delicious after refrigeration, but will firm up quite a bit.
- Feeling fancy? Layer different flavors of fruit mousse! Just pop each layer in the fridge for a few minutes to firm up before adding the next layer.
Questions & Reviews
One question: In the paragraph where you are explaining how to make the special topping, it says “After that’s beaten until it’s smooth and creamy, fold in the remaining ” Remaining what? 🙂 (my guess is the remaining cool whip) This looks like so much fun. I love fun jello recipes. Thanks!
Yep, Cool Whip 🙂 The words are all there on all of my devices so I’m not sure why you can’t see it!
They just look like Easter!
These look beautiful! I need to find some cute cups like that!
I don’t eat Cool Whip but I will definitely try it with whipped cream and see if it works!
I have food memories with my mother too! Which is ironic, because she didn’t really cook much. But I remember her tater tot casserole (crazy easy) and cheeseburger meatloaf (again…ridiculously easy) were big treats when we were growing up!
As for this beauty, never heard of it before, but I can already see serving it up as dessert for my Mother’s Day Lunch this year in a big torte bowl. I need to find a big torte bowl!
ahhhh, Tater Tot Casserole was on of my Mom’s specialties too!
Looks like a fun recipe!
I love this!! My mom made something similar, but she didn’t beat it smooth, so it was more speckled looking. So pretty for easter!!
Oh my goodness, what a fabulous recipe! So festive, pretty and fun. And delicious too, of course! Thanks for this great recipe.
I cannot wait to make these for my littles and see their eyes light up with delight, too!
I would love to make these but live in Australia and we don’t have cool whip here!! Do you have any other suggestions??? They look so good;)
Charlotte, Cool Whip is a brand of non-dairy whipped topping. In the states, it’s found in the freezer section of the grocery store. If you live in a country that doesn’t carry Cool Whip (how sad! ;)) You *might* be able to sub fresh sweetened whipped cream, but honestly, Cool Whip works better- and is much easier, so you’d just have to experiment to see if it worked.