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Layered Jello Mousse Cake

Classic Jello Mousse reborn as an elegant Jello Cake Recipe. This fruity and exceptionally easy mousse recipe is way too good to pass up!

Easy Layered Jello Mousse Cake

Can I tell you a secret? I love jello.

I know we grownups are supposed to have matured past this brightly-colored jiggly treat, but I openly admit, I have not.

Simple Layered Jello Mousse Cake

Whatever happened to those Jello Salads and the Jello Fluff our grandmothers used to make? Weren’t they the highlight of any church potluck? Say what you will, but they were always the first thing to disappear from the table.

I hope I’m never too sophisticated not to find a thrill in this classic treat.

Layered Jello Mousse Cake

This easy Layered Jello Mousse Cake is so simple to make, my 7 year old can prepare it himself.

Layered with jello mousse and graham crackers, this treat is light, fluffy, and full of fruity essence. The easy mousse recipe is made of jello, cream cheese and whipped topping. Once assembled, the jello mousse sets and softens the graham crackers layers, creating a 6 layered dessert that looks like a cake when cut.

Making Layered Jello Mousse Cake

Plus, it is classically elegant and can be decorated any way you like. I made three flavors this week, raspberry, lemon and apricot, then decorated the tops with fresh and dried fruit to match the flavor. (The lemon was my favorite.)

This Layered Jello Mousse Cake can be made several days ahead and is the perfect surprise to bring to your Easter brunch. My kids thought it was the coolest thing ever. YAY for JELLO!

Pretty Layered Jello Mousse Cake

Exciting news for those on a gluten free diet. The Jello, Cool Whip and Cream Cheese in this easy mousse recipe are all gluten free. If you buy Gluten Free Graham Crackers, this Easter treat is all yours!

Layered Jello Mousse Cake

Yield: 12 servings

Prep Time: 20 minutes + 2 hours chill time

Ingredients:

  • 3 ounce box Jello, any flavor
  • 1 cup hot water
  • 8 ounces cream cheese
  • 8 ounce tub cool whip, thawed
  • 24 whole graham crackers (could be gluten free!)
  • Fresh or dried fruit for garnish

Directions:

  1. Place scalding hot water in a bowl, add the jello packet and whisk until the jello dissolves. In a separate larger bowl, beat the cream cheese with an electric mixer until light and fluffy. Scrape the bowl, then slowly add the warm jello mixture into the cream cheese and beat until there are no clumps.
  2. Allow the jello mixture to cool to room temperature, then fold in the cool whip.
  3. Line a 8 X 11 inch pan with foil. Place 6 whole graham crackers at the bottom of the pan, creating a flat, tight layer. Spoon 1/3 of the jello mousse over the graham crackers and smooth. Repeat with remaining crackers and jello mousse until you have three layers of cracker and three layers of mousse in the jello cake recipe.
  4. Place in the fridge to cool for at least two hours, to set the mousse and soften the graham crackers. Lift the jello cake out of the pan with the edges of the foil. Trim the messy edges and cut into 12 pieces. Garnish and serve.

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

Easter Brunch Ideas:

Cherry Walnut Scones with Lemon Curd

Fruity Pillow Cookies

Wild Mushroom and Goat Cheese Frittata

Breakfast Salad with Cinnamon Toast Croutons

Asparagus and Leek Quiche ~ A Little Zaftig

Green Bean and Toast almond Quinoa ~ Family Fresh Cooking

Sugar Snap Pea and Fennel Salad ~ Gourmande In The Kitchen

Skillet Turnip Greens ~ Add A Pinch

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62 Responses to “Layered Jello Mousse Cake”

  1. Katrina @ Warm Vanilla Sugarposted April 2, 2012 at 5:30 am

    This is such a fun cake! Looks delicious!

    Reply

  2. Belinda @zomppaposted April 2, 2012 at 5:43 am

    Gorgeous!! Feel like I stepped into some fancy patisserie!

    Reply

  3. Kirsten@ My Kitchen in the Rockiesposted April 2, 2012 at 6:49 am

    My son is the jello lover in our our house. I am sure not only he would like those treats.
    Great pictures!

    Reply

  4. Courtney @ Bake. Eat. Repeat.posted April 2, 2012 at 8:06 am

    What a lovely idea! And so simple…just what’s needed to get through the busyness of Easter morning!

    Reply

  5. MIss @ Miss in the Kitchenposted April 2, 2012 at 7:48 am

    I love Jello too! I just made a strawberry pie with Jello. I will have to give your little treats a try, the boys will love them.

    Reply

  6. Jennie @themessybakerblogposted April 2, 2012 at 8:56 am

    Wow, these look amazing- seriously, picture perfect. They sound good, too. Thanks for sharing.

    Reply

  7. Tricia @ Saving room for dessertposted April 2, 2012 at 9:35 am

    Very lovely! Love the candied fruit topping – so pretty!

    Reply

  8. bake your dayposted April 2, 2012 at 11:57 am

    this is perfect, Sommer! So versatile and so great for this time of year!

    Reply

  9. Marlyposted April 2, 2012 at 12:23 pm

    Wow, Sommer, this looks so good! And I have some vegan jello so this would be fun to make a vegan version. What a nice summer dessert!

    Reply

  10. Barbara | Creative Culinaryposted April 2, 2012 at 1:33 pm

    I’m in the minority I guess…I’ve never liked jello or jelly but this is different. Mousse I do like and besides, you’ve made it look gorgeous.

    But what I really love? I just candied some blood oranges a couple of weeks ago; now that I LOVE!! I want to candy every citrus in sight; who knew how fabulous they are!

    Reply

  11. Lyndaposted April 2, 2012 at 2:15 pm

    These are so pretty! I have to admit that I hated jello when I was a kid. I was almost 30 before I tried it again and then only if it was prepared certain ways. I can tell theat I’d love this jello mousse.

    Reply

  12. Kiri W.posted April 2, 2012 at 2:35 pm

    Oooh, now that looks delicious, elegant and super easy :) I love everything about it!

    Reply

  13. Asiyaposted April 2, 2012 at 3:53 pm

    I love Jello….This looks so good…can’t wait to give it a try!

    Reply

  14. Francesposted April 2, 2012 at 3:54 pm

    Your never too sophisticated for a delicious treat. Good is good and this does make a nice Easter brunch treat. I love the pastel colors and they way you layered it to give it an elegant presentation. Looks lovely and delicious perfect for any occasion.

    Reply

  15. Janet@FCTCposted April 2, 2012 at 3:58 pm

    Oh, to heck with the idea of maturing past it. I’m 47 and I STILL love jello in any form :-D And this form looks oh so good!

    Reply

  16. Jennifer @ Peanut Butter and Peppersposted April 2, 2012 at 4:09 pm

    I love this recipe! Looks so good and it’s so easy! I have a box of jello that I haven’t used yet and this would be perfect! thanks for the great recipe!!

    Reply

  17. Ambikaposted April 2, 2012 at 4:57 pm

    Looks wonderfully light and delicious!

    Reply

  18. the wicked noodleposted April 2, 2012 at 5:20 pm

    I’m floored that you made jello look so sophisticated! GORGEOUS photos!

    Reply

  19. Aldy @ Al Dente Gourmetposted April 2, 2012 at 6:28 pm

    That looks amazing,Sommer! Beautiful clicks :)

    HUGS <3

    Reply

  20. Stephanie @ Eat. Drink. Love.posted April 2, 2012 at 8:57 pm

    These are so pretty and perfect for spring/summer desserts!

    Reply

  21. Kiran @ KiranTarun.composted April 2, 2012 at 9:33 pm

    It looks so pretty and delicious!! I could never cut a perfect slice of mousse. Ever.

    Reply

  22. Priya Sreeramposted April 3, 2012 at 12:53 am

    looks decadent; simple but elegant ! yum

    Reply

  23. Choc Chip Uruposted April 3, 2012 at 1:08 am

    This cake seems so complex and beautiful – absolutely delicious for sure :D

    Cheers
    Choc Chip Uru

    Reply

  24. cooking rookieposted April 3, 2012 at 1:52 am

    What a beautiful cake. I can’t believe it’s so simple!

    Reply

  25. Medejaposted April 3, 2012 at 3:50 am

    So colorful and cute! It’s an interesting way to make such festive dessert! :)

    Reply

  26. Carolynposted April 3, 2012 at 5:57 am

    Absolutely lovely, Sommer. And easy too, you can’t argue with that!

    Reply

  27. Erin @ Dinners, Dishes, and Dessertsposted April 3, 2012 at 8:04 am

    I haven’t had jello in way too long! These layer mousse looks gorgeous and sounds wonderful!

    Reply

  28. Amy @ Gastronome Tartposted April 3, 2012 at 10:51 am

    These look absolutely beautiful and are perfect for Spring!

    Reply

  29. Aileenposted April 3, 2012 at 12:54 pm

    No doubt these are the first to disappear from the table :-) You have captured the goodness in the pictures

    Reply

  30. Abbyposted April 3, 2012 at 12:57 pm

    You have made a classic like Jello look so sophisticated! Simply beautiful!

    Reply

  31. Ilkeposted April 3, 2012 at 4:39 pm

    You can not even tell it is jello. Who needs to grow up anyway ? :)

    Reply

  32. vianneyposted April 3, 2012 at 5:37 pm

    love love green jello, my makes this jello, fruit salad for thanksgiving every year. heaven. love the spring colors!!

    Reply

  33. Wendy from Suburban Misfitposted April 3, 2012 at 10:07 pm

    Sommer – You never cease to amaze me with your brilliant photos and delicious recipes! I’m awarding you with The Versatile Blogger Award. No need to respond if you don’t want to, just wanted to let you know I think you rock! (And not just because we’re Udi’s buddies). http://www.suburbanmisfit.com/2012/04/03/the-versatile-blogger-award-better-late-than-never/

    Reply

  34. naomiposted April 5, 2012 at 11:55 am

    These are awesome! I love the no-bake anything. Great recipe, Sommer!

    Reply

  35. Lizposted April 8, 2012 at 6:54 pm

    Wow! Gorgeous…and easy! Who could ask for more…oh, yeah…I expect yummy, too, but of this I have no doubt :)

    Reply

  36. Amandaposted April 9, 2012 at 9:41 am

    This looks fantastic!

    Reply

  37. Cheese with Noodlesposted April 15, 2012 at 12:55 am

    Last week I made just the mousse part. Came across this recipe tonight and I love the addition of graham crackers! I will definitely have to try it! Good advice to use a foil lined pan so you can trim the edges before serving :)

    Reply

  38. Michelleposted April 15, 2012 at 12:02 pm

    Summer,

    These look amazing and I can’t wait to try them! I would like to invite you to share this, and any other posts you would like to, on my link party at http://www.michellestastycreations.blogspot.com. Have a great week.

    Michelle

    Reply

    • Michelle — April 15th, 2012 @ 12:04 pm

      Sommer *
      Sorry about the oops on spelling your name :)

      Michelle

      Reply

  39. Elisaposted April 17, 2012 at 5:45 am

    We don’t have Cool Whip in Switzerland. What can I replace it with?

    Reply

  40. Elisaposted April 17, 2012 at 5:46 am

    Also, I should mention, it looks lovely! I would like to prepare this for a baby shower I am hosting :-)

    Reply

  41. Joan Hayes@chocolate and moreposted April 20, 2012 at 11:47 am

    Love, love, love it!!!! I can’t wait to make this come summer with my kids, the possibilities are endless! Had to pin!

    Reply

  42. Kelsterposted May 31, 2012 at 10:18 pm

    I’d love to do this and was wondering how high this layered dessert was. I want to make sure I use the right size pan.

    Reply

    • Sommer — June 1st, 2012 @ 6:42 am

      Hi Kelster, It ends up being around 2 1/2 to 3 inches high. Hope that helps!!

      Reply

      • Kelster — June 1st, 2012 @ 7:28 am

        It does. Thanks a lot!

  43. Vicki Treadwellposted June 12, 2012 at 3:40 pm

    My sister in law still makes those wonderful jello fluffs for get togethers I LOVE THEM!!!

    Reply

  44. Preetiposted July 5, 2012 at 7:56 am

    Hi Sommer,
    Thanks for such a great recipe. I made it for our July 4th gathering and it was a hit with all ages. Love your website and will be trying a lot more of your wonderful dishes.
    Preeti

    Reply

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  46. Simposted April 7, 2013 at 12:23 pm

    Just made this amazing dessert.its so easy n yummmm.!! I ve been looking for a recipe which used cream cheese n jello since ages ,…n lo! I found it here,, ( well i did tried others too but none as divine as this one.)thank u so much for posting this wonderful recipe !

    Reply

  47. diposted May 13, 2013 at 2:57 pm

    Can you use anything besides cool whip? Heavy Cream? whipped and sweeten?

    Reply

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  49. Amyposted July 18, 2013 at 1:40 am

    I just made this but when I mixed the jello in the cream cheese is was so watery and when I folded the whipped cream in (instead of cool whip), the texture was not as in the picture!! Someone tell me where did I go wrong please??? :(

    Reply

  50. sarahposted December 22, 2013 at 2:42 pm

    I stumbled upon this post when looking for lemon mousse cake that was gluten free to make for a friend who is new to the whole “gluten free deal” and needed a special treat. I made the gluten free graham crackers and followed your instructions.

    She absolutely adored it and said she didn’t share much of it with her family. She was eating two servings at a time. Thank you for making my friends day!

    I’ll make this again. It is definitely a keeper for Easter time.

    Reply

  51. sarahposted December 22, 2013 at 2:52 pm

    Oh, and for the others asking if they can use heavy whipping cream, you can. I used 1 cup (8 oz) of it and whipped it stiff with a teaspoon of sugar and a few drops of vanilla. It didn’t turn out watery but nice a mousse-y.

    I also learned how to candy lemons to put on top like in your pictures, those were also delicious and I learned something new!

    Thanks again.

    Reply

  52. Jaclynposted March 4, 2014 at 1:34 pm

    These look so pretty! I’ve had these pinned forever I need to try this!

    Reply

  53. mariaposted April 3, 2014 at 8:46 am

    HI WE DON’T HAVE COOL WHIP WHAT ELSE CAN I USE OR IS IT FRESH CREAM?

    Reply

    • Sommer — April 3rd, 2014 @ 12:49 pm

      Yes, go with fresh whipped cream.

      Reply

  54. kelliposted May 15, 2014 at 5:50 pm

    How do you cut your cake so neatly?? The pieces look perfect!

    Reply

  55. Isabelposted November 28, 2014 at 11:52 pm

    My mixture is very runny, is that normal??

    Reply

    • Sommer — November 30th, 2014 @ 9:21 pm

      Hi Isabel! Yes, it should be almost like a thick creamy coffee that you pour over the cake.

      Reply

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