Whipped Jello Cake
Submitted by eeschoe
Fluffy whipped Jello cake with raspberry gelatin, crushed pineapple, and Cool Whip layered over angel food cake. A retro no-bake dessert that’s light, fruity, and church-potluck approved.
YIELD
1 cakePREP
15 minCOOK
0 minREADY
1 hrsStraight out of a 1960s church cookbook and still stealing the show at every potluck. This retro charmer starts with a store-bought angel food cake split in half, then gets slathered with a fluffy filling made from whipped raspberry Jello folded into Cool Whip with crushed pineapple.
The texture is unlike anything else: airy and mousse-like, with little bursts of tangy pineapple in every bite. Chopped walnuts and maraschino cherries on top seal the vintage look.
It needs at least an hour in the fridge to set, but overnight is even better. The filling firms up and the flavors meld into something truly nostalgic.
Kitchen Tips
- Let the Jello cool and just barely start to set before whipping; if it’s too liquid the filling won’t hold its shape
- Use the reserved pineapple juice as part of the Jello liquid for extra fruity punch
- A serrated knife works best for splitting the angel food cake cleanly in half without tearing
Ingredients
Directions
Make jello, using juice for part of the liquid.
Whip thoroughly when it begins to set.
Add coolwhip and pineapple, split cake in half.
Spread filling between layers and on top and sides.
Garnish with nuts and cherries.
Refrigerate for at least one hour.
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