Calories: 237 kcal
2 packages (3 ounces EACH) strawberry jell-o + boiling and cold water called for
1 pint (about 2 cups) strawberries, hulled and sliced
Jell-o Mousse Layer
2 and 1/2 cups COLD Sprite, separated
1 package (3 ounces) strawberry jell-o
4 ounces full-fat cream cheese, softened
1 container (8 ounces) Cool Whip, completely thawed
Optional: additional whipped topping or fresh whipped cream to top
Optional: fresh mint and strawberries for garnish
Prepare a regular sized muffin tin: use 9 small balls, or wad up balls of foil (or paper) and place in the muffin tin. Place 9 clear plastic cups on top of the balls at an angle (see video at top of this page!) The small balls help to keep the cup at an angle.
Next prepare the strawberry jell-o (both packets) according to package directions (not for quick set, but for regular set). Fill up the cups evenly with the strawberry jell-o (be careful as you pour and ensure the cups stay at an angle).
Hull and slice the strawberries and then place a few slices of strawberries into each jell-o cup. Carefully transfer the muffin tin into the fridge and allow the strawberry jell-o to completely set up.
When the jell-o layer is nearly set up, you can begin on the mousse.
Place 1 and 1/2 cups Sprite in a microwave safe bowl or cup and microwave just until the mixture comes to a boil. Whisk the packet of strawberry jell-o into the Sprite.
Transfer the mixture to a high powdered blender and add in the cream cheese. Blend until completely smooth. And in remaining 1 cup of (COLD) Sprite and blend again until smooth.
Add in the completely thawed Cool Whip and blend just until smooth. (You can leave out about 1/2 cup for optional garnish at the end if desired).
Pour this mixture evenly over the jell-o layers (you shouldn’t use as much of this mousse as you did of the jell-o or it tends to be overpowering).
Place in the fridge and allow to set completely.
If desired, garnish with fresh whipped cream (or 1/2 cup extra cool whip) and garnish with fresh mint and a small strawberry.
*The yield of this recipe depends on the cups you use. The ingredients I listed pretty much perfectly filled up 9 of the cups I used (having a more generous base jell-o layer). Total time does not include the required chilling time which is up to 4 hours. I haven’t tried this recipe with low-fat, sugar-free products. They could be fine, but also could end up being too watery or not set up properly.
Calories: 237 kcal