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    You are in: Home / Recipes / Jello Whip Frosting Recipe
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    Jello Whip Frosting

    Jello Whip Frosting. Photo by Torricus

    1/1 Photo of Jello Whip Frosting

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Torricus's Note:

    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!

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    Ingredients:

    Serves: 24

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Stir 1 package of jelly powder in 1/2 cup boiling water for 2 min., until dissolved.
    2. 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. 3
      Whisk in 1 1/2 cups Cool Whip Topping with a wire whisk.
    4. 4
      Refrigerate approximately 1 hour, or until it is no longer liquid (more like a mousse consistency).
    5. 5
      Break up the mixture a little bit with a spatula.
    6. 6
      Gently fold in remaining 1/2 cup of Cool Whip, blending until desired consistency is reached.
    7. 7
      Frost cakes or cupcakes using a knife, spatula or piping bag - whatever you use for normally frosting cakes!

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    Ratings & Reviews:

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    Nutritional Facts for Jello Whip Frosting

    Serving Size: 1 (28 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 47.9
     
    Calories from Fat 33
    69%
    Total Fat 3.7 g
    5%
    Saturated Fat 2.3 g
    11%
    Cholesterol 13.7 mg
    4%
    Sodium 20.5 mg
    0%
    Total Carbohydrate 3.4 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 3.0 g
    12%
    Protein 0.4 g
    0%

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