This weekend I inadvertently ended up making what could probably count as a pretty traditional american, easter dessert. 😂🍓 It definitely reminds me of desserts I’ve eaten with both my dad’s side of the family (jello cake comes to mind) and Mike’s family (his mom makes a really delicious jello dish that includes sour cream in one of the layers).
In an attempt to prevent myself from making more shortbread cookies, I got a couple boxes of sugar-free strawberry jello and a pound of strawberries in our most recent grocery order. But I thought it was still missing something, so I started googling to see if there was a way to make a more stabilized cool whip layer – I wanted to use lite cool whip because I figured it’d be a slightly less indulgent alternative to making a mousse out of heavy whipping cream hahah.
Here’s what I did:
- Make two 0.6oz boxes of strawberry jello, mixed in 1lb chopped strawberries, and let set in a baking dish.
- Whipped 1 tub of thawed cool whip with 1tsp of unflavored gelatin until medium peaks formed (I wasn’t able to get the stiff peaks like they achieved in this video, but I think that was because the lite cool whip lacked the fat needed to do so..)
- Spread the cool whip layer on and let chill
The end result might not be the prettiest, but it’s tasty, satisfying and refreshing! 🙂
