Fluffy Raspberry Mousse

I can’t think of a more favorite summer dessert than this fluffy mousse, my grandma used to make it for me when I was a kid. It’s perfectly light and airy, couldn’t be easier, and if made with the right version of ingredients not all that bad for you.

 

Fluffy Raspberry Mousse

• 1 C near boiling water
• 3 oz package raspberry Jello (Or any flavor, really. I used sugar-free.)
• 8 oz cream cheese (I used fat free)
• 1 container Cool Whip (Again, I used fat free)

In a small bowl, combine near boiling water and Jello. Stir until dissolved, then set aside to slightly cool. In a medium bowl use a hand mixer to beat cream cheese until light and fluffy. Pour Jello water into cream cheese, carefully mix on low until there are no lumps. Allow mixture to cool to room temperature, then fold Cool Whip in. (This takes longer than any other step, they take a few minutes to incorporate together.) Cover with plastic wrap or lid and refrigerate for two hours, then serve.

Pro Tips:
1. Layer between graham crackers before refrigerating for a yummy icebox cake.
2. Add cottage cheese before refrigerating for some texture.
3. Chop up some corresponding fresh fruit to mix in.
4. Crush up some graham crackers and sprinkle on top when served.

15 Comments
  • adele

    April 23, 2012 at 11:06 am Reply

    Oh yum! I’m trying to be good right now, so attempting to resist yummy things like this!
    Happy Monday Hun xoxo
    http://www.intotheblonde.com/

  • The Hobby Lobbyist

    April 23, 2012 at 4:14 pm Reply

    This sounds amazing! I am going to try it with pudding mixes as well and see how the texture turns out.

  • Alice

    April 23, 2012 at 5:27 pm Reply

    Awww this sounds amazing but I’m pretty sure you can’t get cool whip in the UK :( xx

    http://alicesstylenotes.blogspot.co.uk/

  • Marta

    April 25, 2012 at 11:33 am Reply

    Hi! I reallyyy want to try this but I’m Portuguese, can you tell me whats the meaning of “1 C” ? and how much is an “oz”.
    thank you.
    love the blog!
    :)

    • Kelly

      April 25, 2012 at 2:05 pm Reply

      1 C is 1 cup and oz is the abbreviation for ounce. you can look up conversions for metrics. :)

  • Casey

    April 25, 2012 at 4:01 pm Reply

    This looks so delicious! Reminds me of “Jello 1-2-3”. Remember that? One question, though: did you use a 3 oz. or 6 oz. box of Jello?

  • Marta

    April 25, 2012 at 5:55 pm Reply

    Thank you so much! Just tried it, looks awesome! :D!

  • Stephanie

    April 25, 2012 at 11:00 pm Reply

    I definitely want to try this! How many does this serve? Can it be kept in the freezer or should it be stored in the fridge? Thanks!

  • Ashish

    April 30, 2012 at 1:42 am Reply

    This really looks yummy. And I wouldn’t even have to worry about too many calories with the fat free ingredients. Wonder if it will taste as good with Chocolate too…

  • Gem

    May 22, 2012 at 9:57 pm Reply

    I cannot wait to try to make this delicious looking Mousse!!

  • sarah

    May 2, 2013 at 12:55 pm Reply

    can this recipe be used with real whipped cream in stead of cool whip?

    • Kelly

      May 2, 2013 at 1:02 pm Reply

      I’ve never tried it that way. i’m not sure if the consistency would be the same, but you could try!

  • Mamie

    May 27, 2013 at 2:18 pm Reply

    How many servings does this make? I am planning on filling 50 shot glass sized chocolate cups and need to know if I should double or even triple the recipe

    • Kelly

      May 28, 2013 at 9:33 am Reply

      Mamie,

      I would say you could fill 10-15 shot glasses with this recipe as is (and depending on how high you fill each cup). By the way, brilliant idea!

      Best, Kelly

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