Jello And Cool Whip Easy Strawberry Trifle Recipes

Steps:

• Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm.
• Cut gelatin into 1/2-inch cubes. Place in 3-1/2-qt. serving bowl. Cover with layers of cake cubes, half of the whipped topping and the strawberries. Top with remaining whipped topping.
• Refrigerate at least 1 hour before serving. Store leftovers in refrigerator.

Steps:

• Mix cream cheese, sweetened condensed milk, and whipped topping together in a bowl until smooth.
• Sprinkle a layer of angel food cake cubes in a large glass bowl; top with a layer of strawberries. Spread a cream cheese mixture layer atop strawberries. Repeat layers with remaining ingredients. Chill in refrigerator for 30 minutes to 1 hour before serving.

Steps:

• Boil one cup water on stove top, and mix into bowl with jello powder in mixing bowl. Add in one cup cold water and stir. Chill jello, preferably in a shallow pan, for about 45 minutes or until it is completely cool, just starting to set. Pour the jello into a large mixing bowl. Mix the jello up vigorously, for about one minute. Using an electric mixer is great for this step. But watch out it splashes. This breaks up any jello bits that have started to set, and adds air to the mix. Then fold in the Cool Whip and then strawberries. Mix completely, but be gentle and don't deflate the mix by stirring too aggressively. If you want to add in mini marshmallows, do it now. Add them in about 1/2 cup at a time to make sure you don't overdo it. Transfer to a 9×13 pan for serving, or into individual dishes if you prefer. You can top with whipped cream and sliced strawberries if you prefer. If you want to dress up this dish, spread a spoonful of strawberry jam in the bottom of a glass dessert dish or shallow glass. Then add the salad mix. After the dish has chilled, dollop with some fresh whipped cream and a slice of strawberry.

Steps:

• Stir 1 1/2 cups boiling water into jello until completely dissolved. Stir in 1 1/2 cup cold water, pour into 13x9 pan. Refrigerate 3 hours or until firm. Cut into cubes. Layer cubes and then pound cake cubes, 1/2 tub cool whip and 2 cups sliced strawberries. Top with remaining cool whip. Refrigerate 1 hour or until ready to serve.

Steps:

• Combine water, sugar, and cornstarch together in a saucepan; cook, stirring constantly, over medium-high heat until mixture is boiling and thickened, 5 to 10 minutes. Remove saucepan from stove and stir gelatin mix into sugar mixture until dissolved. Set strawberry glaze aside to cool.
• Layer half the strawberries in the bottom of a trifle or glass bowl. Drizzle half the strawberry glaze over strawberry layer until evenly coated. Spread half the whipped topping over strawberry layer; top with pound cake. Layer the remaining strawberries, strawberry glaze, and whipped topping, respectively, over pound cake.

Steps:

• Prepare and bake cake mix according to package directions; cool completely. In a large bowl, dissolve gelatin and 3/4 cup sugar in boiling water. Mash half of the strawberries; add to gelatin mixture. Refrigerate until slightly thickened, about 1 hour. Slice remaining strawberries; stir into the gelatin., Cut cake into 1-in. cubes. Place half in a 3-qt. trifle or glass bowl. Top with half of the gelatin mixture. Repeat. Cover and refrigerate until set, about 4 hours. In a bowl, beat cream until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Spoon over gelatin.

Steps:

• Pour 2 1/2 cups milk into large bowl.
• Add 2 pkgs jello instant chocolate pudding.
• Beat with whire whisk until well blended.
• Mix in 1 tub cool whip topping, thawed.
• Layer brownie cubes, pudding and cool whip mixture, raspberries or strawberries and additional cool whip in large glass bowl as desired.
• Refrigerate 1 hour or until ready to serve.
• Makes 16 servings.

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP.
• Place half the cake pieces in large serving bowl; top with layers of half each of the pudding mixture and strawberries. Repeat all layers.
• Top with remaining COOL WHIP.
• Refrigerate 1 hour.

Steps:

• Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.

Steps:

• Hull and slice strawberries and put into a large bowl. Add strawberry glaze and set aside to get sweet. (You could use cherry filling, pineapple with preserves or whatever you like).
• Make pudding according to directions. (You could use white chocolate, cheesecake or chocolate pudding). Set in refrigerator until ready to use.
• Bake cake according to directions for a 13 x 9 cake. (You could use pound cake, angel food cake or even chocolate cake)
• When cake is cool, cut into cubes.
• Using a punch bowl, or any large glass bowl, layer 1/3 of the cake. Spread 1/3 of strawberry glaze over cake. Add 1/3 of the pudding. Top with 1/3 of cool whip.
• Repeat layers ending with cool whip.
• Cover and refrigerate for about 3 hours.
• I make it with strawberries, yellow cake mix and cheesecake pudding.
• Try strawberries, pound cake and white chocolate or cherries, chocolate cake with cheesecake pudding -- or whatever -- try one and let me know! Just have fun!