Layered Jello Mousse Cake Recipe
Classic 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!
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.
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.
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.
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.
YAY for JELLO!
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!
Layered Jello Mousse Cake Recipe
Ingredients
- 3 ounces Jello, any flavor (1 box)
- 1 cup hot water
- 8 ounces cream cheese
- 8 ounces Cool Whip, thawed
- 24 whole graham crackers (could be gluten-free!)
- Fresh fruit or dried fruit for garnish
Instructions
- 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.
- Allow the jello mixture to cool to room temperature, then fold in the cool whip.
- Line a 8x11-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.
- 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.
Notes
Nutrition
Easter Brunch Ideas:
Cherry Walnut Scones with Lemon Curd
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
How do you cut your cake so neatly?? The pieces look perfect!
HI WE DON’T HAVE COOL WHIP WHAT ELSE CAN I USE OR IS IT FRESH CREAM?
Yes, go with fresh whipped cream.
These look so pretty! I’ve had these pinned forever I need to try this!
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.
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.
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??? :(
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Can you use anything besides cool whip? Heavy Cream? whipped and sweeten?
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 !
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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
My sister in law still makes those wonderful jello fluffs for get togethers I LOVE THEM!!!
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.
Hi Kelster, It ends up being around 2 1/2 to 3 inches high. Hope that helps!!
It does. Thanks a lot!
Love, love, love it!!!! I can’t wait to make this come summer with my kids, the possibilities are endless! Had to pin!
Also, I should mention, it looks lovely! I would like to prepare this for a baby shower I am hosting :-)
We don’t have Cool Whip in Switzerland. What can I replace it with?
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
Sommer *
Sorry about the oops on spelling your name :)
Michelle
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 :)