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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 32 |
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I'm a big fan of using Jello Instant Pudding and Cool Whip as a frosting for cupcakes, so I assumed there must be a typically-used fruity Instant Jello equivalent. Long story short, there was not. I put this together using some of the bits and pieces of recipes I could find, and some spur-of-the-moment thinking when I thought it was going to go all wrong. My first attempt was using raspberry flavour on chocolate cupcakes, but experiment with different flavours and see what you like best! Ingredients:
1 (85 g) package jelly powder (any flavour) |
2 cups cool whip topping |
1/2 cup ice cube |
1/2 cup boiling water |
1/2 cup cold water (approximately) |
Directions:
1. Stir 1 package of jelly powder in 1/2 cup boiling water for 2 min., until dissolved.
2. Add enough cold water to 1/2 cup ice cubes to make up 3/4 cup. Stir into jelly powder until ice is completely melted.
3. Whisk in 1 1/2 cups Cool Whip Topping with a wire whisk.
4. Refrigerate approximately 1 hour, or until it is no longer liquid (more like a mousse consistency).
5. Break up the mixture a little bit with a spatula.
6. Gently fold in remaining 1/2 cup of Cool Whip, blending until desired consistency is reached.
7. Frost cakes or cupcakes using a knife, spatula or piping bag - whatever you use for normally frosting cakes!
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