Hooked On Jello

This summer, I’ve developed a strong affinity to Jell-O. I went through that "Jell-O everyday phase" that I kind of get panicky when my stock of my favorite flavors is running low. Jell-O and Cool Whip are inseparable in our pantry because these two make my favorite summer treat possible. Who cannot love this light and refreshing dessert, snack or call it whatever with its fruity, tangy flavor mixed with whipped cream on a hot summer day? And as a special treat on weekends, I would make the mother of all Jell-O mousses IMO, the cathedral windows which is like the collage of all flavors with a creamy white background which is gelatin, sugar and heavy cream.
I've had numerous requests for the recipes of both the mousse and the cathedral windows so here they are.

Jello Mousse

3 cups boiling water
1 pk (6 oz) flavored Jell-O of your choice
light whipped cream
Jell-O molder or pyrex dish


In a bowl, pour boiling water and empty the jello package. Using a fork, stir continuously for three minutes until the Jell-O is completely dissolved. Add whipped cream into the Jell-O mix and whisk. Make sure the whipped cream is dissolved before the next addition. Repeat the process until you achieve the creaminess you want. Transfer to a pyrex dish or a Jell-O molder and put in the freezer for fifteen minutes then move it to the refrigerator to completely chill before serving. When it's ready to serve, you will see that the cream separates from the Jell-O which gives it the mousse effect:-)

Cathedral Windows Jello

1 96 gram package strawberry Jell-O
1 96 gram package lime Jell-O
1 96 gram package orange Jell-O
1 packet Knox ( 1 tablespoon) clear unflavored gelatin
1 cup water, divided
2 tablespoon refined sugar
1 cup heavy cream
3 tablespoons confectioners' sugar

1.Prepare each Jell-O flavor per package directions, except for the unflavored one (Knox). Pour prepared Jell-O flavors in separate pans and allow to set until firm. Cut into 1/2- inch cubes. Set aside
2.Soften unflavored gelatin in 1/4 cup of the water. Boil remaining 3/4 cup water with the 2 tablespoons sugar and add the softened Knox. Cool to warm temperature.
3.Whip cream with the 3 tablespoons confectioners' sugar. Slowly blend in the warm unflavored gelatin.
4.Fold the cubed flavored/colored gelatin into the cream mixture.
5.Pour into the desired mold and chill until set.
6.Invert in a serving platter and serve


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