A classic and versatile no-bake dessert, this Jello Mousse (or “Jello Whip”) can be served in a mold or as a light and fluffy pie.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 package | Jello, any flavor |
| 3/4 cup | Boiled Water or Fruit Juice |
| 1 can | Evaporated Milk, well-chilled |
| 3/4 cup | Sugar |
| 1 can | Crushed Pineapple, drained |
| Optional | Graham Cracker Crust |
| Optional | Additional Fruit |
Instructions
- In a bowl, dissolve the Jello powder in the boiled liquid. Let it cool and thicken slightly.
- In a separate, chilled mixing bowl, beat the cold evaporated milk until thick and fluffy.
- Gradually add the sugar while continuing to beat.
- Beat the cooled Jello mixture into the whipped milk mixture.
- Fold in the drained crushed pineapple and any other desired fruit.
- Pour into a serving bowl, mold, or a prepared graham cracker crust.
- Refrigerate for several hours until firm.
Note
The original recipe specifies “Milnot,” a brand of evaporated milk. The author notes this is a “very versatile” dessert. For a layered version, you can prepare two batches using different colors of Jello and layer them in a springform pan, with or without a crust.
