strawberry jello with cool whip recipe
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Strawberry
The garden strawberry (or simply strawberry; Fragaria × ananassa)[1] is a widely grown hybrid species of the genus Fragaria, collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. It is consumed in large quantities, either fresh or in such prepared foods as jam, juice, pies, ice cream, milkshakes, and chocolates. Artificial strawberry flavorings and aromas are also widely used in products such as candy, soap, lip gloss, perfume, and many others.
The garden strawberry was first bred in Brittany, France, in the 1750s via a cross of Fragaria virginiana from eastern North America and Fragaria chiloensis, which was brought from Chile by Amédée-François Frézier in 1714.[2] Cultivars of Fragaria × ananassa have replaced, in commercial production, the woodland strawberry (Fragaria vesca), which was the first strawberry species cultivated in the early 17th century.[3]
The strawberry is not, from a botanical point of view, a berry. Technically, it is an aggregate accessory fruit, meaning that the fleshy part is derived not from the plant’s ovaries but from the receptacle that holds the ovaries.[4] Each apparent “seed” (achene) on the outside of the fruit is actually one of the ovaries of the flower, with a seed inside it.[4]
In 2019, world production of strawberries was 9 million tonnes, led by China with 40% of the total.
easy strawberry jello salad with cool whip
This strawberry jello salad with cool whip offers a fresh take on jello salad is a go-to side dish all spring and summer long! It’s delicious, easy to make, and will please everyone at the dinner table. Our family loves this salad, and with three ingredients, it’s a simple dish we can make for dinner or dessert all the time.
how long do i chill the jello?
From start to finish, the salad requires about ten minutes of effort, but you should plan ahead because it requires two trips to the fridge to chill and set. For the first step, you make the jello according to the instructions on the box, then chill for about 45-60 minutes, or until the jello just barely begins to set. You’ll know it’s ready when it’s not runny and is completely chilled.
should i use fresh or frozen berries?
This recipe calls for fresh berries, diced into small pieces so they suspend nicely in the solution and aren’t too big to eat. Frozen berries will work in a pinch, but they’ll be chunkier and add a little more water as they thaw in the salad. The upside to frozen berries is they will chill the salad faster.
fancy dessert or family friendly side?
This is a fun dessert dish, and is perfect for a ladies’ lunch, book group, or other event where a refreshing, light dessert will hit the spot. For this, I whip it up according to the recipe, and add a little strawberry jam (here’s a good no pectin, low sugar recipe), or a big dollop of fresh whipped cream, or both! Some sliced whole berries on top takes it to the next level.
ingredients
- one 6 oz box regular (not sugar free) strawberry jello, prepared according to instructions below
- one 8 oz container of Cool Whip
- 2 cups or 1 pound fresh strawberries, diced or sliced how you prefer
- optional add-ins include whipped cream for topping, strawberry jam at the bottom, or mini marshmallows to mix in
instructions
Boil one cup water on stove top, and mix into bowl with jello powder in mixing bowl.
Add in one cup cold water and stir.
Chill jello, preferably in a shallow pan, for about 45 minutes or until it is completely cool, just starting to set.
Pour the jello into a large mixing bowl.
Mix the jello up vigorously, for about one minute.
Using an electric mixer is great for this step. But watch out it splashes.
This breaks up any jello bits that have started to set, and adds air to the mix.
Then fold in the Cool Whip and then strawberries. Mix completely, but be gentle and don’t deflate the mix by stirring too aggressively.
If you want to add in mini marshmallows, do it now.
Add them in about 1/2 cup at a time to make sure you don’t overdo it.
Transfer to a 9×13 pan for serving, or into individual dishes if you prefer.
You can top with whipped cream and sliced strawberries if you prefer.
If you want to dress up this dish, spread a spoonful of strawberry jam in the bottom of a glass dessert dish or shallow glass.
Then add the salad mix. After the dish has chilled, dollop with some fresh whipped cream and a slice of strawberry.
Tips for Success
- Make sure you are using the regular large 6-ounce box of Jello. The sugar free variety comes in different sizes.
- Use a long casserole dish to help the Jello set faster. If you’re using a large bowl, it takes longer to set.
- Use plain frozen strawberries, not strawberries in syrup or sugar.
- Fresh strawberries are fine, but slice them and refrigerate until ready to use so they’re not too warm.
- You can also freeze fresh sliced strawberries instead of buying frozen ones.
- Using an electric mixer helps whip the Jello up before adding the whipped topping.
- Thaw the Cool Whip in the fridge before adding it to the Jello.
Strawberry Jello Fruit Salad
INGREDIENTS
- 1 6-ounce package Strawberry Jello not sugar free
- 2 cups hot water
- 1 ¾ cups cold water
- 1 8-ounce package whipped topping like Cool Whip, thawed
- 1 pound frozen strawberries, sliced or fresh
INSTRUCTIONS
- In a large casserole dish, mix the Jello with hot water and cold water until completely dissolved
- Refrigerate for about 45 minutes to 1 hour, or until Jello starts to thicken. It will still be runny
- Use a whisk or electric mixer to mix Jello until foamy and thick.
- Stir in whipped topping, then gently add strawberries, and refrigerate for 2 hours or until firm and ready to serve.
NOTES
Make sure you are using the large 6-ounce size of regular Jello — not sugar free, which comes in different sizes.
Use frozen berries without sauce or sugar in this recipe, or save money, and make your own frozen strawberries by slicing fresh strawberries, transferring to a large zip-top freezer bag and placing in freezer until frozen!
There is no cooking involved in this recipe, but there are refrigeration times, so it takes about 3 to 4 hours for it to be ready to eat.
Fresh strawberries can be used, but keep them refrigerated until ready to use
Strawberry Whip
Ingredients
Directions
-
Combine gelatin with 2 cups boiling water; mix well. When dissolved, add 2 cups cold water, mix and refrigerate.
-
Before gelatin is completely firm, stir in strawberries and thawed whipped topping. Refrigerate until completely chilled.
Nutrition Facts
WHY IS THIS CALLED “JELLO FLUFF SALAD”?
The texture of this salad is light and fluffy!
Some people even add in marshmallows, which adds even more to the fluffiness of this dish.
What makes the salad so fluffy is the mixture of the Jello mix with the pudding mix – it makes everything so smooth.
Add in the fluffy Cool-Whip and it makes the perfect combination of smooth fruity flavor with fluffy whipped topping.
HOW FAR IN ADVANCE CAN I MAKE THIS JELLO FLUFF SALAD?
To be honest, I wouldn’t recommend making it more than 1 day in advance.
I find that the juice from the strawberries will make the salad runny.
For best results, make this salad the same day that you plan on eating it.
Can you make this fluff salad with sugar-free jello and pudding?
I have not made this salad using sugar-free jello or pudding, but in everything that I have read about sugar-free jello, it should still work out great for this recipe!
If you try it with sugar-free jello, leave a comment below and let us know how it worked.
Can you make this salad with fresh whipped cream?
I have never tried making this recipe without cool-whip – the cool whip is needed to get that fluffy texture.
If you use fresh whipped cream, I am afraid that you will not get the same fluffy consistency and this recipe will not turn out the way that it’s supposed to.
If you are looking for a homemade Cool-Whip alternative, check out this recipe for Stabilized Whipped Cream – it has a more similar fluffiness to Cool-Whip.
Notes
- Using bananas is optional in this recipe (it’s great with or without them), but if you do use them, add them right before eating. They tend to turn brown and get mushy if you add them too early.
- You can also add pineapple tidbits for another delicious twist.
- In a hurry? You can put the jello/pudding mixture into the freezer to set up and it will be ready to mix in about an hour.
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