{Easy!} Creamy Fruit Mousse

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

Can I use sweetened whipped cream in place of Cool Whip in this recipe?

Yes, but I would probably use heavy cream, at least in the mousse itself, to help with stability.

Can I freeze this for later?

No, this mousse will separate if frozen and thawed!

Can I make this ahead of time?

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.