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
OK, so I love the little serving glasses (both varieties). Where did you find them? I think anything served in those would feel “special”!
Aren’t those fun Alicia? My kids LOVE anything I put in them! I got those ones at Pier One. They have all sorts of adorable mini-dishes. The mini trifles and mini glass mugs are to DIE for!
Sara, I have the same glasses that you used (or exact replicas)! Alicia, look for Libbey’s Just Desserts or Just Cocktails glasses from their Just Tasting line. You can find them at Bed, Bath and Beyond as well as Smith’s Marketplace. I love the mini flare glasses and am always looking for something to put in them. I got my little trifle dishes from Walmart, of all places, for only $2 each!
Love the layered one! These will be so fun to make and eat.
This looks like heaven on earth!
In place of the cream cheese we’ve always made these with two small containers of flavored yogurt. Its a good way to sneak a little ‘healthy’ into a yummy treat. When making this treat your immagination is the only obstacle, you really can’t mess this up. It is wonderful ~ I have used whipping cream in these while we were abroad and cool whip was hard to come by, but the texture changes no matter how stiff the cream. Stick with cool whip is you can~
I really like hoe this looks!
Question: If I used real whipping cream and froze them from a fun summer time treat (popsicle) do you think that would work?
I’ve never tried it, but I don’t see why not. If you experiment, let us know how they turn out!
I wondered the same thing! I guess I’ll just have to try it. 🙂
I think in the printable version you forgot to put to fold in the remaining cool whip?? Maybe? Or maybe I am reading it totally wrong! This looks great and we will be having it this weekend! Could you sub real whipped cream?
Oh thanks, nice catch! I only make this recipe with Cool Whip, so you’d have to experiment with any substitutions.
This is PERFECT! My mother in law keeps on giving me jello, and I never use it, but I would definitely make this! You ladies are awesome!
Yum! We make this a lot in the summer with a few changes, we sub yogurt for the cream cheese – and let the blender mix the hot water and jello – one less step 🙂 I might have to try this with cream cheese though – yum! I recently made this with blackberry jello and cherry yogurt. My niece couldn’t get enough of it.
I put it all in the blender sometimes too, but because of the square shape of my pitcher, I sometimes end up with little globs of undissolved gelatin in the corners so I stir it first!
Holy cow! I can’t believe how fun and easy these are! They are beautiful, too. My family would be thrilled if I made them. It gives me some great ideas for our Easter-weekend-family-get-together.