Layered Jello Mousse Cake Recipe

Layered Jello Mousse Cake RecipeClassic Jello Mousse reborn as an elegant Layered Jello Mousse Cake Recipe. This fruity and exceptionally easy jello cake recipe is way too good to pass up!

Easy Layered Jello Mousse Cake
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Can I tell you a secret? I love jello.

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 Recipe is so simple to make, my young son can prepare it himself.

Layered with simple 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, Layered Jello Mousse Cake Recipe is classically elegant and can be decorated anyway 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 Recipe 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.


Pretty Layered Jello Mousse Cake

Exciting news for those on a gluten free diet.

The Jello, Cool Whip, and Cream Cheese in this easy Layered Jello Mousse Cake Recipe are all gluten free. If you buy Gluten Free Graham Crackers, this Easter treat is all yours!

Easy Layered Jello Mousse Cake Recipe
4 from 1 vote

Layered Jello Mousse Cake Recipe

Prep Time
20 mins
Total Time
20 mins
Layered Jello Mousse Cake Recipe - Classic Jello Mousse reborn as an elegant Jello Cake Recipe. This easy jello cake recipe is way too delicious to pass up!
Servings: 12 Servings
Nutrition Facts
Layered Jello Mousse Cake Recipe
Amount Per Serving (8 g)
Calories 238 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 4g 20%
Cholesterol 23mg 8%
Sodium 292mg 12%
Potassium 96mg 3%
Total Carbohydrates 33g 11%
Dietary Fiber 1g 4%
Sugars 16g
Protein 4g 8%
Vitamin A 5.7%
Calcium 6.1%
Iron 6.8%
* Percent Daily Values are based on a 2000 calorie diet.


  • 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


  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.

Recipe Notes

NOTES: The nutritional facts are calculated with full-fat cream cheese and cool whip. However, low fat substitutions can easily be made.NOTES: The nutritional facts are calculated with full-fat cream cheese and cool whip. However, low fat substitutions can easily be made.

Easter Brunch Ideas:

Cherry Walnut Scones with Lemon Curd

Fruity Pillow Cookies

Wild Mushroom and Goat Cheese Frittata

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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67 comments on “Layered Jello Mousse Cake Recipe

  1. Sonnyposted April 9, 2018 at 10:54 am Reply

    I want to make this but I have a question: Instead of cool whip, could I whip up my own whip cream instead? I don’t care for cool whip!


    • Sommerposted April 10, 2018 at 9:49 pm Reply

      Hi Sonny,

      Yes, you can use real whipped cream. Just make sure it’s firmly whipped. :)

  2. Kimberly Baxterposted April 2, 2018 at 12:17 am Reply

    This looks incredible! I’ll have to try this one.

  3. Donnaposted August 1, 2017 at 1:55 pm Reply

    Sommer, I love all your recipes & I’ve passed them on….everywhere I go with one of your wonderful creations always ways wants to make them!!!

  4. gingerposted July 26, 2017 at 9:16 am Reply

    You’re Awesome!!! thanks so much for posting your recipes, I enjoy them!

  5. Pingback: Layered Jello Mousse Cake | Dessert Recipes & Ideas

  6. Pingback: Lemon Oreo Jello Mousse Cake | NeighborFood

  7. Isabelposted November 28, 2014 at 11:52 pm Reply

    My mixture is very runny, is that normal??

    • Sommerposted November 30, 2014 at 9:21 pm Reply

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

  8. kelliposted May 15, 2014 at 5:50 pm Reply

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

  9. mariaposted April 3, 2014 at 8:46 am Reply


    • Sommerposted April 3, 2014 at 12:49 pm Reply

      Yes, go with fresh whipped cream.

  10. Jaclynposted March 4, 2014 at 1:34 pm Reply

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

  11. sarahposted December 22, 2013 at 2:52 pm Reply

    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.