Strawberry Jell-O

Strawberry Jell-O, light, fluffy and not bland like all other white jello-o's this is a must! Done in 20 minutes or less | LettheBakingBeginBlog.com

I was at a party couple of weeks ago and someone brought this amazing jell-o there. I quickly found out who made it and asked for the recipe, because I just needed to know how to make something this good. Party desserts can be feel very heavy, especially after a feast of a meal that everyone tend to make for Christmas, New Year and such, but this jello is something that no one will refuse.  Thank you Olena for sharing the recipe! 

In the recipe it says to add from 8 to 16 ounces of Cool Whip. You can decide for yourself whether to add 8 or 16. Adding 8 ounces will yield a more dense jello, while adding 16 will make it more fluffy. The one pictured has 12 oz, so it’s something in between the two.

This recipe can also be made in a cake ring, which will be removed right before serving.
You can also add fresh berries like blueberry or raspberry for additional flavor boost.

Strawberry Jell-O

Prep time:
Total time:
Recipe type: Dessert
Cuisine: Russian
Serves: 15x10 Glass Dish (2 inches tall)

Ingredients

  • 4 packs unflavored gelatin or 8 tsp unflavored gelatin
  • ½ cup water
  • 1½ whole milk
  • 1½ cups sugar
  • 16 oz. sour cream
  • 8-16 oz Cool Whip topping
  • 8 oz. Greek unflavored or Vanilla yogurt
  • 2 tsp vanilla extract

For the Strawberry Layer

  • 2-3 Tbsp powdered Strawberry Jell-O (or any other flavor)

Also

  • 15x10 2 inch deep glass dish

Instructions

  1. Whip sour cream, sugar, greek yogurt and cool whip together until well combined.
  2. Add gelatin to water and allow to bloom for 2-3 minutes. Heat over low heat to dissolve gelatin. Do not boil.
  3. Slowly add milk to the gelatin mixture while continuously whisking.
  4. In 3-4 additions, quickly fold in the Cool Whip mixture into the gelatin mixture.
  5. Pour half of the mixture into a glass Pyrex dish (15x10 inches) and even it out with a spoon as much as you can.
  6. Add powdered Strawberry Jell-O to the rest of the mixture and quickly whisk together to combine.
  7. Pour over the white jello in the Pyrex dish and even it out.
  8. Allow to set in the fridge for 2+ hours.

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Strawberry Jell-O, light, fluffy and not bland like all other white jello-o's this is a must! Done in 20 minutes or less | LettheBakingBeginBlog.com

 

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  • Victoria

    I found you through Pinterest and wow, your food looks amazing! I’m drooling over here, looking everything over and pinning tons of stuff:)

    · Reply
    • Thanks so much Victoria, appreciate your kind words!

      · Reply
  • kim craft

    I just made this dessert and can’t wait to eat it in a couple hours. I am previewing it to see if it is one of the desserts that I will serve fora Valentine’s dinner at our church!

    · Reply
    • Thanks Kim for using my recipe!

      · Reply
  • Rachel

    Just came across your recipe on Pinterest and want to make this today 🙂 Question, though… does it have to be Greek yogurt? Or will any other yogurt work for this? Thanks!

    · Reply
    • Hi Rachel!
      I used greek, but I think any non flavored yogurt should be fine 🙂

      · Reply
  • Valentina

    If I make this in a cake ring will it fill it up to the top? Also what do you think if I added a clear layer of fruit jello on the bottom? So like clear layer, whipped topping layer, and the fruit mousse layer?

    · Reply
    • I am not sure how big your cake is….
      I have not done it with the clear layer of jello on the bottom so I can not tell you if it will work or not, but I can’t see why it would not work.

      · Reply
  • Marina

    Hi there.. I made this recipe twice. First time came out great . Fluffy and smooth! I followed all the details. Second time around I also followed all details but for some reason the gelatin curdled up. The texture was like eating cottage cheese. Can you tell me what went wrong? I can’t figure it out. Thank you

    · Reply
    • When you say the gelatin curdled up, you mean when you added it it became all curdled, right? I think I had that happen once, and I think it is because the gelatin was drastically diffferent in temperature from the rest of the mixture, so when you mixed it in, it just hardened too fast.

      · Reply

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