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Makes 10 servings, 1/2 cup (125 mL) each.
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During refrigeration, the jelly mixture will magically separate into two layers - a creamy layer and a clear jelly layer.
Is the Cool Whip still frozen? No need to worry. Just follow the recipe as directed, substituting the still-frozen Cool Whip for the thawed Cool Whip. Just be sure to stir the jelly mixture until the Cool Whip is completely melted as directed before pouring into the prepared mold.
Experience a different flavoured dessert each time just by changing the flavour of the jelly used.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.