This is one of the least photogenic desserts I have encountered. It’s also extremely delicious. My sister Erica served it for Thanksgiving this year, and I could hardly keep my fingers out of it.
My hand was smacked many times.
But nothing could stop me! My days of feeling hoity-toity about Jello dessert are over, man.
Here are the traces of this supremely elite dessert on my emptied Thanksgiving plate.
Hint: it’s the red splotchy stuff at approximately 11 o’clock, wedged between the gravy (brownish stuff) and the mashed sweet potatoes (orangeish stuff).
It’s so complicated to make that Erica had to go to culinary school just to learn the building blocks. It involves things like mixing Jello powder into water. Mixing Jello liquid into Cool Whip. Pouring a bag of frozen fruit into the Jello. These are all very delicate operations that you need specialized utensils for, such as a spoon. And a bowl or two. Have I scared you off yet?
Since I don’t have step by step photos, I have instead chosen to insert some choice shots of the three of us sisters devouring this dessert like hyenas. We descended on it with spoons, with passion, and with raging appetites. Viewer discretion is cautioned. Or viewer caution is discretioned. Cautionary discretion is viewed. Whatever.
As usual, the printable Word document link is at the bottom. Enjoy, all ye peoples!
Ingredients
(Serves 8)
2 packages black raspberry Jello
2 packages strawberry Jello (or other berry Jello)
1-8 oz container Cool Whip
1 bag frozen mixed berries
Prepare the strawberry Jello following the package instructions. Once the liquid is cool, reserve 2-3 TBS of the liquid.
Mix the frozen berries into the strawberry Jello, and pour the mixture into a Jello mould or Bundt pan.
Chill the strawberry Jello in the refrigerator for about 45 minutes to an hour.
I love how my husband is donning an apron in the background. He’s getting ready to clean up our Jello mess, a mess so huge that it will require All Hands on Deck.
Stir the 2-3 reserved TBS of Jello liquid into 1 container of Cool Whip and chill. It will become pink and delicious.
Prepare the black raspberry Jello according to the package instructions. Erica uses ice cold water to temper it. Pour it into the mould or Bundt pan on top of the chilled strawberry Jello and chill the whole shebang for several hours or overnight.
When ready to serve, fill your sink with some hot water and put the bottom of the Bundt pan in the water for a couple seconds (literally 2 seconds, without submerging). Turn it upside down on a platter, and the Jello should come out easily. Top with pink Cool Whip delight.
Soon, your lovely platter will look something like this:
It’s inevitable, so just accept it.
Click here for printable version: Berries in a Cloud Jello Dessert
Nice one Jenna. I fondly remember jello/cool whip refrigerator pies.
that does look yummy, but complicated, I think I’ll just live vicariously through your photos 🙂
You guys are hysterical. Your holiday dinners must be awesome in every way. I’d love to be a fly on the wall.
Jell-O makes so many things in life better. Now, what if you infused this with alcohol and made it one HUGE berries in a cloud jello SHOT dessert. Think about it.
Oh my gosh. I LOVE the idea of spiking this dessert. Erica, let’s hop right on it baby!
Delightful! Thank you for sharing the recipe. Blessings…
Joanne, I like your thinking. Though maybe you’d better not invite us over when you make it. Jello Eating Pandemonium can only become more violent if there’s something evilly delicious like a teensy bit of blackberry vodka spiking the dessert.
I would also like to add, for the record, that
a) My face doesn’t usually look quite as frighteningly terrible when I eat Jello as it does in some of these photos. The berries must have gone to my head.
b) There were some very attractive men that also contributed to Operation Jello Demolition with serving spoons, to shovel it in faster. *ahem*
c) This dessert is bound to improve your ninja abilities to steal food from other peoples’ utensils while they are looking away. Or while they are looking. Speed is key.
So there you go, Record.
a) Your face is not frightening in any pictures.
b) The men definitely provoked us into this debacle.
c) Smacking spoonfuls of Jell-O out of the other person’s grip is essential to your ultimate success.
d) We must spike this dessert as soon as possible. Stat.
That sound fantastic. I never think of making Jello desserts, but you just change my mind.
Believe me, I never thought of it either until Erica made this little treat–in fact, I’ve never (to this day) actually made a Jell-O dessert. But now I can’t wait.
*gulp* Jenna…I’m a little nervous to try this…buuuuuuut I with your bountiful knowledge guiding me, I know I won’t fail!!
But seriously. Jello + Whipped Cream + Holiday Season= Happy Amy
Ok–you had me at the first picture–and I don’t even really like Jello and I really don’t cook. . .but I do like cool whip! Yum.
Nice to meet you Jenna! We can complain about Chicago Weather together!
♥ Katybeth
Goodness, I may lose my hoity toity attitude towards jello (which we call jelly here) too.
I may actually attempt this! It seems simple enough….
and OH how jealous your photos made me….all you ladies enjoying this dessert.
The 3 of you are gorgeous together, by the way 🙂
I love to read your blog. Even when you have jello and cool whip on your post. 🙂
Hey Jenna , the black raspberry Jello has apparently been discontinued. What should I do here help me. Should I search on line for some black raspberry gelatin or replace it with plain raspberry ,would it taste the same delicious as when you made it?
Plain raspberry would work just fine! Hope you enjoy. =)