19 Delicious Jello Pudding Recipes with Cool Whip Amazing

Brimming with creamy textures and sweet flavors, our collection of 19 Delicious Jello Pudding Recipes with Cool Whip is a treasure trove for anyone looking to whip up some quick, delightful desserts. Whether you’re craving something fruity, chocolatey, or downright decadent, these recipes promise to satisfy your sweet tooth with minimal effort. Dive in and discover your next favorite treat that’s sure to impress at any gathering or cozy night in!

Chocolate Jello Pudding with Cool Whip and Sprinkles

Zesty and zero fuss, this Chocolate Jello Pudding with Cool Whip and Sprinkles is your next go-to dessert. It’s creamy, dreamy, and ready in a flash—perfect for when you need a sweet fix stat.

Ingredients

• 1 box (3.9 oz) chocolate instant Jello pudding mix—because who has time to wait for the cook-and-serve kind?
• 2 cups cold whole milk—trust me, the richness makes a difference.
• 1 tub (8 oz) Cool Whip—thawed in the fridge overnight for that perfect fluffy texture.
• A generous handful of rainbow sprinkles—because joy is in the details.

Instructions

1. Grab a medium mixing bowl and pour in the chocolate Jello pudding mix.
2. Add the cold milk to the bowl. Pro tip: Use a whisk here to avoid any lumps and get that smooth pudding base.
3. Whisk vigorously for 2 minutes straight—no cheating! The mixture should start to thicken noticeably.
4. Let the pudding sit for 5 minutes to set further. This is the perfect time to clean up or, let’s be real, sneak a spoonful.
5. Fold in half of the Cool Whip gently with a spatula. This keeps the pudding light and airy.
6. Divide the mixture into serving dishes. Get creative with mason jars or wine glasses for that Instagram-worthy look.
7. Top each serving with a dollop of the remaining Cool Whip. More is more here.
8. Finish with a sprinkle explosion. Go heavy—this is where the magic happens.

Just like that, you’ve got a dessert that’s silky, sweet, and speckled with happiness. Serve it chilled for that refreshing bite, or layer it with crushed cookies for an extra crunch.

Vanilla Jello Pudding with Cool Whip and Fresh Berries

Bold flavors meet creamy dreams in this no-fuss dessert that’s as easy as it is delicious. Perfect for those last-minute cravings or when you need a sweet fix, stat.

Ingredients

• 1 box (3.4 oz) vanilla instant pudding mix – because instant means more time for eating.
• 2 cups cold whole milk – skim just won’t give you that creamy dreaminess.
• 1 tub (8 oz) Cool Whip, thawed – yes, thawed, unless you’re into arm workouts.
• 1 cup fresh mixed berries (strawberries, blueberries, raspberries) – the fresher, the better; they’re the pop of color and flavor.

Instructions

1. Grab a medium mixing bowl and whisk together the vanilla pudding mix and cold milk for 2 minutes until it starts to thicken. Pro tip: A hand mixer on low can save you some elbow grease.
2. Fold in the thawed Cool Whip gently until fully combined. This keeps the mixture light and fluffy—no one likes a deflated dessert.
3. Divide the pudding mixture evenly among 4 serving dishes. Glass cups show off those layers best.
4. Top each serving with a generous handful of fresh berries. More berries? Always yes.
5. Chill in the fridge for at least 30 minutes before serving. This step is non-negotiable for that perfect set.

Zesty berries cut through the creamy vanilla pudding like a dream, making each spoonful a perfect balance. Serve it in mason jars for a picnic-ready treat or layer it in a trifle for show-stopping dessert vibes.

Strawberry Jello Pudding with Cool Whip and Banana Slices

Dive into this no-bake delight that’s as fun to make as it is to eat—perfect for those lazy summer days when you crave something sweet without the fuss.

Ingredients

• 1 box (3 oz) strawberry Jello—go for the name brand, it’s worth it.
• 1 cup boiling water—just off the kettle for the best dissolve.
• 1/2 cup cold water—ice-cold to set the Jello faster.
• 1 cup Cool Whip—thawed, because nobody likes a frosty bite.
• 1 large banana—sliced thin, for that perfect bite every time.

Instructions

1. Grab a medium bowl and whisk together the strawberry Jello and boiling water until fully dissolved—no granules left behind!
2. Stir in the cold water to cool down the mixture, making it ready for the next step.
3. Fold in the Cool Whip gently—keep it fluffy for that cloud-like texture.
4. Layer the banana slices at the bottom of your serving dish for a fruity surprise in every spoonful.
5. Pour the Jello mixture over the bananas, ensuring an even distribution.
6. Chill in the fridge for at least 2 hours—patience is key for the perfect set.

Velvety smooth with pops of banana freshness, this pudding is a dream. Serve it in clear glasses to show off those gorgeous layers or top with fresh strawberries for an extra splash of color.

Lemon Jello Pudding with Cool Whip and Graham Cracker Crust

Unleash the ultimate summer dessert that’s as easy as it is addictive. This Lemon Jello Pudding with Cool Whip and Graham Cracker Crust is your next fridge staple—cool, creamy, and with just the right amount of zing.

Ingredients

• 1 box (3 oz) lemon Jello—go for the name brand, the flavor pops more.
• 1 cup boiling water—just off the kettle works best.
• 1/2 cup cold water—ice-cold to set the Jello faster.
• 1 tub (8 oz) Cool Whip—thawed in the fridge overnight, trust me.
• 1 1/2 cups graham cracker crumbs—about 10 full sheets, crushed fine but leave some texture.
• 1/3 cup melted butter—salted for that sweet-salty kick.
• 1/4 cup sugar—because the crust needs a little love too.

Instructions

1. Preheat your oven to 350°F—this crust bakes quick, so have everything ready.
2. Mix graham cracker crumbs, melted butter, and sugar in a bowl until it feels like wet sand. Tip: Press some crumbs between your fingers; if it holds, it’s perfect.
3. Press the mixture into a 9-inch pie dish, going up the sides. Bake for 8 minutes—just until golden. Let it cool completely.
4. Dissolve Jello in boiling water, stirring for 2 full minutes—no shortcuts here for that smooth texture.
5. Stir in cold water, then refrigerate for 20 minutes—it should be syrupy but not set.
6. Fold in Cool Whip gently until no streaks remain. Tip: Use a spatula and fold from the bottom up to keep it fluffy.
7. Pour into the cooled crust and chill for at least 4 hours—overnight is golden for the best set.

Dreamy doesn’t even start to cover it—the crust is buttery with a crunch, while the filling is cloud-like with a tangy lemon punch. Serve it straight from the fridge with a sprinkle of zest or a side of fresh berries for that Instagram-worthy finish.

Banana Cream Jello Pudding with Cool Whip and Nilla Wafers

Get ready to dive into a dessert that’s creamy, crunchy, and downright dreamy. This Banana Cream Jello Pudding is your next obsession, layering cool whip, ripe bananas, and Nilla wafers for a bite that’s pure bliss.

Ingredients

• 1 box (3.4 oz) banana cream instant pudding mix – because instant means more time for seconds.
• 2 cups cold whole milk – the colder, the creamier the pudding sets.
• 1 tub (8 oz) Cool Whip, thawed – go for the extra creamy version if you can find it.
• 3 ripe bananas, sliced – spotted ones are sweeter, perfect here.
• 1 box (11 oz) Nilla Wafers – the classic vanilla crunch we all love.

Instructions

1. In a large bowl, whisk together the pudding mix and cold milk for 2 minutes until it starts to thicken. Tip: A hand mixer on low can make this step even easier.
2. Fold in the thawed Cool Whip until fully combined. This keeps the pudding light and airy.
3. In a serving dish, layer Nilla wafers, banana slices, and pudding mixture. Repeat until all ingredients are used, ending with pudding on top. Tip: For a prettier presentation, stand some wafers vertically against the dish’s side before adding the next layer.
4. Cover and refrigerate for at least 4 hours, or overnight. The wafers will soften slightly, creating the perfect texture.

After chilling, the layers meld into a creamy, dreamy dessert with a hint of banana and vanilla. Serve it in clear glasses to show off those beautiful layers or scoop it straight from the dish for a more rustic vibe.

Butterscotch Jello Pudding with Cool Whip and Pecans

Viral desserts don’t get easier or more decadent than this. Whip up a dreamy butterscotch jello pudding, crown it with fluffy Cool Whip, and crunch it up with toasted pecans—no baking, no fuss.

Ingredients

• 1 box (3.4 oz) butterscotch instant pudding mix (Jell-O brand hits the sweet spot)
• 2 cups cold whole milk (the richer, the creamier)
• 1 tub (8 oz) Cool Whip, thawed (keep it chilled until the last minute)
• 1/2 cup pecans, roughly chopped (toast them for a deeper flavor)

Instructions

1. In a large bowl, whisk together the butterscotch pudding mix and cold milk for 2 minutes until smooth and slightly thickened. Tip: Use a hand mixer for extra fluffiness.
2. Let the pudding set in the fridge for 5 minutes—no peeking! This quick chill helps it firm up just right.
3. Gently fold in half of the Cool Whip into the pudding until just combined. Tip: Keep some swirls for a marbled effect.
4. Divide the mixture into 4 serving glasses. Top each with a dollop of the remaining Cool Whip.
5. Sprinkle the toasted pecans over the top for that essential crunch. Tip: A pinch of sea salt on the pecans elevates the sweetness.

Dig into layers of creamy, buttery pudding with a cloud-like Cool Whip finish and a nutty crunch. Serve it in mason jars for a picnic-ready twist or layer it in a trifle for a showstopper dessert.

Pistachio Jello Pudding with Cool Whip and Cherry Topping

Just when you thought jello couldn’t get any better, we’re leveling it up with pistachio pudding, fluffy Cool Whip, and a cherry on top. This no-bake dessert is your next obsession—creamy, crunchy, and downright dreamy.

Ingredients

• 1 box (3.4 oz) pistachio instant pudding mix – the secret to that vibrant green and nutty flavor.
• 2 cups cold whole milk – trust me, whole milk makes it extra creamy.
• 1 tub (8 oz) Cool Whip, thawed – for that light, airy texture we all love.
• 1 can (21 oz) cherry pie filling – go for the one with extra cherries, it’s worth it.
• 1/2 cup crushed pistachios – because more pistachios mean more crunch.

Instructions

1. In a large bowl, whisk together the pistachio pudding mix and cold milk for 2 minutes until smooth. Pro tip: Use a hand mixer for an even smoother consistency.
2. Fold in the thawed Cool Whip gently until fully combined. Be careful not to overmix to keep it fluffy.
3. Pour the mixture into serving dishes and refrigerate for at least 1 hour to set. The wait is the hardest part!
4. Top each serving with a generous spoonful of cherry pie filling and a sprinkle of crushed pistachios right before serving. The contrast of colors is Instagram-worthy.

Velvety smooth pudding meets the crunch of pistachios and the sweet tang of cherries in every bite. Serve it in clear glasses to show off those layers, or go big with a trifle for your next potluck.

Coconut Cream Jello Pudding with Cool Whip and Toasted Coconut

Absolutely no one can resist this dreamy, creamy dessert that’s a breeze to whip up. A perfect blend of tropical coconut and fluffy Cool Whip, topped with a crunchy toasted coconut finish—it’s a textural dream.

Ingredients

• 1 can (13.5 oz) coconut cream (I swear by the full-fat version for that luxe texture)
• 1 packet (0.25 oz) unflavored gelatin (a little goes a long way to set things perfectly)
• 1/2 cup cold water (for blooming the gelatin—trust me, it’s a game-changer)
• 1/4 cup granulated sugar (adjust if you like it less sweet, but this is the sweet spot)
• 1 tsp vanilla extract (the good stuff makes all the difference)
• 1 cup Cool Whip, thawed (keep it chilled until the last moment for peak fluffiness)
• 1/2 cup shredded coconut, toasted (toasting it yourself brings out a nutty depth you’ll love)

Instructions

1. In a small bowl, sprinkle the gelatin over cold water. Let it sit for 5 minutes until it blooms—it should look like applesauce.
2. Warm the coconut cream and sugar in a saucepan over medium heat, stirring until the sugar dissolves—about 3 minutes. Don’t let it boil.
3. Remove from heat. Stir in the bloomed gelatin and vanilla until fully dissolved. Tip: Strain the mixture if you see any lumps for a silky smooth pudding.
4. Pour into a large bowl and refrigerate for 30 minutes, until it’s just starting to set but still stirrable.
5. Gently fold in the Cool Whip until no white streaks remain. Tip: Use a spatula and fold from the bottom up to keep it airy.
6. Divide the mixture among serving glasses. Chill for at least 2 hours, until firm. Tip: Cover with plastic wrap touching the surface to prevent a skin from forming.
7. Before serving, sprinkle toasted coconut on top for that irresistible crunch.

Unbelievably creamy with a hint of tropical sweetness, this pudding is a showstopper. Serve it in clear glasses to showcase the layers, or top with fresh berries for a pop of color.

Mocha Jello Pudding with Cool Whip and Chocolate Shavings

Zesty and bold, this mocha jello pudding is your next dessert obsession. Layer it with cool whip and chocolate shavings for a treat that’s as Instagrammable as it is delicious.

Ingredients

• 1 cup strong brewed coffee (I use a dark roast for depth)
• 1/2 cup sugar (adjust if you like it less sweet)
• 1 tbsp unflavored gelatin (the secret to that perfect jiggle)
• 1/2 cup cold water (for blooming the gelatin)
• 1/2 cup whole milk (room temp blends smoother)
• 1 tsp vanilla extract (pure is my go-to for flavor)
• 1 cup Cool Whip (thawed, for that fluffy top layer)
• 1/4 cup chocolate shavings (I prefer dark chocolate for contrast)

Instructions

1. Bloom the gelatin by sprinkling it over the cold water in a small bowl. Let it sit for 5 minutes until spongy.
2. Heat the coffee and sugar in a saucepan over medium heat until the sugar dissolves, about 3 minutes. Stir constantly to prevent burning.
3. Remove from heat and whisk in the bloomed gelatin until fully dissolved. Tip: Ensure no lumps remain for a smooth pudding.
4. Stir in the milk and vanilla extract. Mix well to combine all ingredients evenly.
5. Pour the mixture into serving glasses. Chill in the refrigerator for at least 4 hours, or until set. Tip: Cover with plastic wrap to prevent a skin from forming.
6. Once set, top each glass with a generous dollop of Cool Whip. Tip: Use a piping bag for a fancy swirl effect.
7. Sprinkle chocolate shavings over the Cool Whip for the final touch.

Velvety smooth with a rich mocha flavor, this pudding is a dream. Serve it in clear glasses to show off the layers, or add a sprinkle of sea salt on top for an extra flavor kick.

Peanut Butter Jello Pudding with Cool Whip and Chocolate Drizzle

Ever crave something sweet, creamy, and downright nostalgic? This Peanut Butter Jello Pudding is your dream come true—layers of smooth peanut butter pudding, fluffy Cool Whip, and a rich chocolate drizzle.

Ingredients

• 1 cup creamy peanut butter (I swear by Jif for that perfect smoothness)
• 1 box (3.4 oz) instant vanilla pudding mix (because who has time to cook pudding?)
• 2 cups cold whole milk (the richer, the better)
• 1 tub (8 oz) Cool Whip, thawed (keep it in the fridge until you’re ready)
• 1/2 cup semi-sweet chocolate chips (Ghirardelli melts like a dream)
• 1 tbsp coconut oil (this makes the drizzle silky)

Instructions

1. In a large bowl, whisk together the peanut butter, pudding mix, and milk until smooth and thickened, about 2 minutes. Tip: Use a hand mixer for extra fluffiness.
2. Fold in half of the Cool Whip gently to keep the mixture light. Tip: Reserve the rest for topping.
3. Divide the pudding mixture evenly among 4 serving glasses. Chill for at least 30 minutes to set. Tip: This is the perfect time to clean up or prep the drizzle.
4. In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second bursts, stirring until smooth. Tip: Don’t overheat—chocolate burns easily.
5. Drizzle the melted chocolate over the chilled pudding layers. Top with the remaining Cool Whip and an extra drizzle of chocolate.

Outrageously creamy with a punch of peanut butter, this dessert is a textural dream. Serve it in clear glasses to show off those layers, or add crushed peanuts for a crunchy contrast.

Orange Jello Pudding with Cool Whip and Mandarin Oranges

Zesty and refreshing, this Orange Jello Pudding is your next go-to dessert. Layer it with Cool Whip and mandarin oranges for a creamy, citrusy bite that’s downright addictive.

Ingredients

• 1 box (3 oz) orange Jello—go for the sugar-free version if you’re watching your intake.
• 1 cup boiling water—just off the kettle works best.
• 1/2 cup cold water—ice-cold to set the Jello faster.
• 1 cup Cool Whip—thawed in the fridge overnight for the fluffiest texture.
• 1 can (11 oz) mandarin oranges in light syrup—drained well to avoid a soggy pudding.

Instructions

1. Dissolve the orange Jello in boiling water in a large bowl, stirring for 2 minutes until completely clear.
2. Stir in cold water to cool the mixture down—this prevents the Cool Whip from melting later.
3. Chill in the fridge for 1 hour, or until the Jello is slightly thickened but not fully set—it should coat the back of a spoon.
4. Fold in Cool Whip gently with a spatula until no white streaks remain—overmixing deflates the fluffiness.
5. Layer the bottom of serving cups with mandarin oranges, then spoon the Jello mixture on top.
6. Chill for at least 4 hours, or overnight, until fully set—patience is key for the perfect texture.

Whip this up for a dessert that’s silky, light, and bursting with orange flavor. Serve in clear glasses to show off those vibrant layers, or top with extra mandarin slices for a fancy touch.

Raspberry Jello Pudding with Cool Whip and White Chocolate Chips

Kick off your dessert game with this no-bake, creamy dreamy Raspberry Jello Pudding. It’s a foolproof crowd-pleaser that blends tart raspberries with sweet white chocolate chips, all floating on a cloud of Cool Whip.

Ingredients

• 1 box (3 oz) raspberry Jello – the star that brings the vibrant color and tangy flavor.
• 1 cup boiling water – just off the kettle to dissolve the Jello perfectly.
• 1/2 cup cold water – to cool things down before the magic happens.
• 1 tub (8 oz) Cool Whip – thawed, because nobody likes a frosty surprise.
• 1/2 cup white chocolate chips – I like the mini ones for better distribution.
• 1 tsp vanilla extract – a dash of vanilla makes everything better.

Instructions

1. In a large bowl, dissolve the raspberry Jello in boiling water, stirring for 2 minutes until completely clear.
2. Stir in cold water, then refrigerate for 20 minutes until slightly thickened but not set.
3. Fold in the Cool Whip gently until fully incorporated – this keeps the mixture light and airy.
4. Sprinkle white chocolate chips and vanilla extract into the mixture, giving it a quick stir to distribute evenly.
5. Pour into serving dishes and chill for at least 4 hours, or until firm to the touch.

Perfect for those who love a dessert that’s both refreshing and indulgent. The pudding sets with a silky texture, while the white chocolate chips add a delightful crunch. Serve in clear glasses to show off those gorgeous layers or top with fresh raspberries for an extra pop of color.

Cheesecake Jello Pudding with Cool Whip and Strawberry Glaze

Slice into summer with this no-bake delight that’s as easy as it is eye-catching. Perfect for potlucks or lazy Sundays, this cheesecake jello pudding is a crowd-pleaser with minimal effort.

Ingredients

• 1 box (3.4 oz) cheesecake-flavored instant pudding mix – trust me, the flavor is worth it.
• 2 cups cold whole milk – skim just won’t give you that creamy dreaminess.
• 1 tub (8 oz) Cool Whip, thawed – because homemade whipped cream is a weekend project.
• 1 cup strawberry glaze – go for the thick, syrupy kind for maximum drizzle.
• Fresh strawberries, sliced – for that Instagram-worthy garnish.

Instructions

1. In a large bowl, whisk together the pudding mix and cold milk for 2 minutes until thickened. Pro tip: A hand mixer on low speeds up the process without splashes.
2. Gently fold in the thawed Cool Whip with a spatula until fully combined. This keeps the mixture light and fluffy.
3. Pour the mixture into individual serving glasses or a large dish. Chill in the fridge for at least 1 hour to set. Patience is key here.
4. Before serving, drizzle generously with strawberry glaze and top with fresh strawberry slices. The glaze adds a sweet tang that balances the creamy pudding.

Here’s the scoop: the texture is luxuriously smooth with a playful jiggle, while the strawberry glaze cuts through the richness. Try layering it with crushed graham crackers for a deconstructed cheesecake vibe.

Tiramisu Jello Pudding with Cool Whip and Cocoa Powder

Whip up this dreamy Tiramisu Jello Pudding when you’re craving something sweet but effortless. It’s a no-bake wonder that layers coffee-kissed jello, fluffy Cool Whip, and a dusting of cocoa powder for that classic tiramisu vibe.

Ingredients

• 1 box (3 oz) of coffee-flavored Jello—go for the boldest coffee flavor you can find.
• 1 cup of boiling water—just off the kettle works best.
• 1 cup of cold water—ice-cold to set the Jello faster.
• 2 cups of Cool Whip—thawed overnight in the fridge for peak fluffiness.
• 2 tbsp of cocoa powder—Dutch-processed for a richer taste.

Instructions

1. Dissolve the coffee Jello in boiling water, stirring for 2 full minutes until no granules remain.
2. Stir in the cold water, then pour the mixture into a 9×9 inch dish. Chill for 1 hour until set but still slightly sticky—this helps the Cool Whip layer adhere.
3. Gently spread the Cool Whip over the set Jello layer. Use a spatula dipped in warm water for smoother edges.
4. Dust the top evenly with cocoa powder. A fine mesh strainer gives you that professional, clump-free sprinkle.
5. Chill for another 2 hours until firm. The wait is tough, but it’s worth it for clean slices.

Velvety layers of coffee and cream melt together in every spoonful. Try serving in espresso cups for a cute, individual twist that’ll wow at brunch.

Pumpkin Spice Jello Pudding with Cool Whip and Cinnamon

Now, let’s dive into a dessert that screams autumn vibes with every spoonful. This Pumpkin Spice Jello Pudding is your go-to for a quick, creamy treat that pairs perfectly with a dollop of Cool Whip and a sprinkle of cinnamon.

Ingredients

• 1 box (3.4 oz) Pumpkin Spice Jello Pudding Mix – because who has time to make it from scratch?
• 2 cups cold whole milk – trust me, the richness makes a difference.
• 1 tub (8 oz) Cool Whip – thawed, because nobody likes icy toppings.
• 1 tsp ground cinnamon – for that extra kick of warmth.

Instructions

1. Grab a medium mixing bowl and whisk together the Pumpkin Spice Jello Pudding Mix and cold whole milk for 2 minutes. Pro tip: Use a hand mixer for a smoother texture.
2. Let the mixture sit in the fridge for 5 minutes to thicken. Watch the clock—this step is crucial for the perfect consistency.
3. Fold in half of the Cool Whip gently until fully combined. This keeps the pudding light and airy.
4. Divide the pudding into serving dishes and chill for another 10 minutes. Patience is key here.
5. Top each serving with the remaining Cool Whip and a generous sprinkle of ground cinnamon right before serving. The contrast of cool and spicy is everything.

Bold flavors and creamy textures make this dessert a fall favorite. Serve it in mini mason jars for a cute, Instagram-worthy presentation or enjoy it straight from the bowl—no judgment here.

Key Lime Jello Pudding with Cool Whip and Lime Zest

Perfect for those sweltering summer days, this Key Lime Jello Pudding is a breeze to whip up and packs a tangy punch that’ll have you coming back for seconds.

Ingredients

• 1 box (3 oz) lime Jello – the key to that vibrant color and zesty flavor.
• 1 cup boiling water – just off the kettle for the best dissolve.
• 1 cup cold water – I like mine icy to speed up setting.
• 1 tub (8 oz) Cool Whip – thawed, because nobody likes lumpy whip.
• Zest of 1 lime – for that fresh, aromatic finish.

Instructions

1. In a large bowl, dissolve the lime Jello in boiling water, stirring for a full 2 minutes to ensure no granules remain.
2. Stir in the cold water, then refrigerate for about 20 minutes until the mixture is slightly thickened but not set.
3. Fold in the Cool Whip gently until fully incorporated, creating a light, fluffy texture.
4. Pour the mixture into serving dishes and refrigerate for at least 2 hours, or until firmly set.
5. Sprinkle lime zest over the top just before serving for an extra zing.

With its creamy texture and bold lime flavor, this pudding is a showstopper. Serve it in mason jars for a picnic-ready treat or layer it with graham crackers for a deconstructed pie vibe.

Blueberry Jello Pudding with Cool Whip and Lemon Curd

Make your taste buds dance with this no-bake, creamy dreamy dessert that’s as easy as it is Insta-worthy. Mix, layer, chill—boom, you’re done.

Ingredients

• 1 box (3 oz) blueberry Jello mix – the star of the show, obviously.
• 1 cup boiling water – just off the kettle for maximum dissolve.
• 1 cup cold water – straight from the fridge to set things right.
• 1 tub (8 oz) Cool Whip – thawed, because nobody likes icy toppings.
• 1/2 cup lemon curd – homemade or store-bought, no judgment here.
• Fresh blueberries – a handful for garnish, because we eat with our eyes first.

Instructions

1. Dissolve the blueberry Jello mix in boiling water in a large bowl, stirring for 2 full minutes until no granules remain.
2. Stir in cold water, then refrigerate for 1 hour until slightly thickened but not set.
3. Fold in half of the Cool Whip gently until fully incorporated – keep it fluffy!
4. Pour the mixture into serving glasses, filling halfway. Chill for 30 minutes to set the first layer.
5. Spread a thin layer of lemon curd over the set Jello – smooth it like butter.
6. Top with the remaining Cool Whip, then garnish with fresh blueberries.
7. Chill for at least 2 hours before serving – patience is key for perfect layers.

Velvety smooth Jello meets tangy lemon curd and pillowy Cool Whip in every bite. Serve in clear glasses to show off those gorgeous layers, or go rogue and layer in a trifle bowl for a crowd-pleaser.

Caramel Jello Pudding with Cool Whip and Sea Salt

Zesty and sweet, this dessert is your next obsession. Layer creamy Cool Whip with salty caramel jello pudding for a bite that’s pure magic.

Ingredients

• 1 box (3.4 oz) caramel jello pudding mix – the secret to that rich, velvety base.
• 2 cups whole milk – cold, for the pudding to set just right.
• 1 tub (8 oz) Cool Whip – thawed, because nobody likes icy toppings.
• 1 tsp sea salt – flaky, for that gourmet finish.

Instructions

1. Whisk the caramel jello pudding mix with 2 cups of cold milk in a medium bowl for 2 minutes until smooth. Tip: A balloon whisk works best to avoid lumps.
2. Let the pudding sit for 5 minutes to thicken. Watch it transform from liquid to lush.
3. Fold in half of the Cool Whip gently with a spatula to keep the mixture light and airy.
4. Pour the pudding into serving glasses, filling them halfway. Tip: Clear glasses show off those beautiful layers.
5. Chill in the fridge for 1 hour to set. Patience is key for the perfect texture.
6. Top each glass with the remaining Cool Whip and a pinch of sea salt just before serving. Tip: The salt elevates the caramel like you wouldn’t believe.

Kick back and dig into layers of creamy, salty-sweet bliss. Serve with a side of fresh berries or drizzle with extra caramel for that Instagram-worthy finish.

Mint Chocolate Jello Pudding with Cool Whip and Andes Mints

Just when you thought desserts couldn’t get any cooler, this Mint Chocolate Jello Pudding swoops in. It’s a creamy, dreamy twist on classic flavors, with a texture that’s both silky and satisfying.

Ingredients

• 1 box (3 oz) chocolate Jello pudding mix – because instant is a lifesaver.
• 2 cups whole milk – skim just won’t cut it for that lush texture.
• 1 tub (8 oz) Cool Whip – thawed, because frozen Cool Whip is a no-go.
• 1/2 cup Andes Mints – chopped, for that minty crunch we all crave.

Instructions

1. Grab a medium bowl and whisk together the chocolate Jello pudding mix and whole milk until smooth. Tip: Whisk for a full 2 minutes to avoid lumps.
2. Let the pudding set in the fridge for 5 minutes, then give it a quick stir. This little pause helps it thicken perfectly.
3. Fold in the thawed Cool Whip gently until fully combined. Tip: Use a spatula and fold in a figure-eight motion to keep it airy.
4. Sprinkle the chopped Andes Mints on top, reserving a few for garnish. Tip: For extra minty flavor, press some mints into the sides of your serving dish before adding the pudding.
5. Chill the pudding for at least 1 hour before serving. This wait is tough but so worth it.

Out of the fridge, this pudding is a cool, creamy dream with pops of minty chocolate. Serve it in fancy glasses for a dinner party or straight from the bowl when no one’s looking.

Conclusion

Luscious and easy to make, these 19 Jello Pudding recipes with Cool Whip are sure to delight your taste buds and simplify your dessert planning. Whether you’re a seasoned home cook or just starting out, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!

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