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
My mom used to make these for us! I was recenty asking her if she remembered how she made those parfait things. 🙂 I’m really glad you posted this. I couldn’t decide what I was taking to her house where my family gets together for easter. Easy Peasy! Thanks~
If you live in a place where cool whip does not exist, Dream whip might work. It is a powder found near the Jello that whips up with milk and vanilla into a whipped topping. (I use it mixed with pudding for eclair filling)
You had me at Jell-O.
Really, I’m impressed. I love the last bit with the layering. I mean really, why not! I am such a sucker for layering of Jell-O. Nothing could be more beautiful. I really love you for posting this. It’s going to be so delicious!
just made this with peach and grape jellos, delicious, even without the topping! The texture is perfect! We have a similar jello mousse recipe in brazil, but it’s made with jello, coconut cream and table cream (creme de leite).
THAT sounds like Heaven!! I actually am not a jello lover, typically. I think it is so sweet. Not sure how that works since I am a sugar addict, lol, but I think the creme de leite & coconut cream sound very good in it. I made this recipe yesterday and it was a hit! ((I used key limes in the topping… hooly YUM))
I use this as a filling with a graham gracker crust then top with cool whip and fresh fruit after it sets….just love this!
I sure wish there was a way to include a picture when I print the recipe! It would help remind me of the recipe and how delicious that it looks!
If you’d like a photo with the recipe you could try this: cut and paste the recipe onto a word document or email, and do the same with the photo over the recipe. Then send it to yourself.
I just made these, and I used my own whipped cream (heavy cream + vanilla & powdered sugar to taste) and they are SO good!! 🙂
Have either of you two ever heard of Jello 1,2,3 or was it some kind of rural New York thing for the poor farmers? You took hot liquid jello and used an electric mixer to beat the liquid til it made 3layers of liquid 1 regular and a foamy and the third layer other kind of frothy.
Oh my goodness….Jello 1 2 3. was in my lunchbox every day. My mom made it for my brother and me. We LOVED it. It was a sad day in my house when they stopped making it. I think my mom stocked up on a year’s supply on the last shipment.
This looks yummy and so easy – the best of both worlds. What do you think about using the flavored cool whip? They usually have a strawberry one soon and a french vanilla. Do you think it would make any difference flavor wise, as in make it even better or would it not really make any difference?
Looks like I just found my Easter dinner dessert! And for this summer!