{Mid-Week Munchies} Strawberry Cloud Jello Salad Recipe

This easy Strawberry Jello Salad Recipe is perfect for summer barbeques and parties! It is a light and refreshing summer dessert with a delicious strawberry flavor.

strawberry cloud jello salad recipeI was asked by a friend to bring a Strawberry Jello Salad to her house last Saturday night.  She gave me the recipe (which I wrote on the back of a some random piece of paper in my purse, outside the post office) over the phone and I promptly lost it!  So, at the grocery store I called and got the ingredients from her again, thinking I had just left the recipe at home.  So, this is what I came up with and I think it was pretty close to what I was supposed to make.

Cut up a 16 oz package of fresh or frozen strawberries and set them aside.

Put into a pan:
6 oz package Strawberry Jello
6 oz package Cook ‘n Serve Vanilla Pudding
2 1/2 cups water

Mix together.  At this point the mixture is opaque.

Bring the mixture to a boil over medium heat, stirring constantly and boil for 2-3 minutes until mixture becomes more translucent.

Pour into a heat proof bowl.  Stir to allow mixture to cool a bit and add the cut up strawberries.  Continue to stir until the mixture thickens and cools more.

Add a 16 oz container of Cool Whip.

Put the jello salad into the fridge to chill and thicken.

To serve, put the Strawberry Cloud Jello Salad into cups and top with additional Cool Whip and a strawberry slice.

Strawberry Cloud Jello Salad Recipe
 
Prep time
Cook time
Total time
 
Serves: 16
Ingredients
  • 16 oz fresh or frozen strawberries
  • 6 oz pkg Strawberry jello
  • 6 oz pkg Cook ‘n Serve Vanilla Pudding
  • 2½ cups water
  • 16 oz Cool Whip
Instructions
  1. Cut up a 16 oz package of fresh or frozen strawberries and set aside.
  2. Mix together Strawberry Jello, Cook ‘n Serve Vanilla Pudding and water.
  3. Bring the mixture to a boil over medium heat, stirring constantly and boil for 2-3 minutes
  4. Pour into a heat proof bowl. Stir to allow mixture to cool a bit and add the cut up strawberries. Continue to stir until the mixture thickens and cools more.
  5. Add 16 oz container of Cool Whip.
  6. Put the jello salad into the fridge to chill and thicken.
  7. To serve, put the Strawberry Cloud Jello Salad into cups and top with additional Cool Whip and a strawberry slice.
Nutrition Information
Serving size: 4 oz (1/2 cup)

Here are a few more delicious Cool Whip desserts:

If you enjoyed this post, please consider leaving a comment or subscribing to The Gunny Sack to have future blog posts delivered to via email.

Comments

  1. joanmarie says:

    I have tried this strawberry cloud salad recipe; it is delicious. I have also tried changing the ingredients two different times for a variety.

    One time is used orange jello with crushed pineapple.
    Another time I used pineapple jello with mandarin oranges.
    Good refreshing summer time treats!
    All VERY Good. :)

  2. I’d like to make this for monthly bunco but don’t know how many this recipe makes. Anyone got an answer?

    • Hi Peggy,
      Thanks for stopping by! Since it is a salad, it really depends on your serving size. It will make 16 – 4 oz (1/2 cup) servings. I hope your bunco group enjoys it!
      ~Tonia

  3. Melissa Kita says:

    Can this be lightened up with sugar free jello, fat free pudding & light cool whip? Also, could different berries be used? This sounds yummy!

  4. This looks and sounds delicious and so refreshing. I would make a couple of changes using sugar free jello and instead of using cool whip, using plain yogurt and some splenda if needed. I’m a diabetic and often have plain yogurt with sugar free jelly or sugar free jello and it’s delicious. I will be making this with those few changes. Thanks for the recipe.

  5. OH.I.WOULD.LOVE.THIS!! Awesome and wonderful…and I can’t wait to make it. Perfect for summertime!

  6. Yum! I haven’t had Strawberry Fluff since I was a kid.

  7. NoNoNannette says:

    This look great, but how many does the recipe sever?

  8. I cant wait to make this. Have a baby shower coming up and was looking for something different and tasty. And with the berries plentiful–its on my list to make. Thanks for the great and easy recipe!

  9. THANK YOU so much for sharing your recipe with me at Cast Party Wednesday. I’d like to invite you back this week.
    Thanks,
    I hope to see you again!

  10. Thank you so much for sharing this at Recipe Sharing Monday. I hope to see you back tomorrow :)

  11. shared this with my facebook readers.

    thanks for much for linking up.

  12. Yeeeeuuum! This is a must-make!
    Jo-Anna

  13. Great blog…I’ve been reading and reading and can’t stop…so I think I’m your newest follower!

  14. Oh yum!!! I would love it if you linked this up to my Tuesday Confessional link party going on now: http://www.craftyconfessions.com/2011/08/tuesday-confessional-link-party-and.html.
    See you soon!
    ~Macy

  15. Oh yum!!! I would love it if you linked this up to my Tuesday Confessional link party going on now: http://www.craftyconfessions.com/2011/08/tuesday-confessional-link-party-and.html.
    See you soon!
    ~Macy

  16. Oh yum!!! I would love it if you linked this up to my Tuesday Confessional link party going on now: http://www.craftyconfessions.com/2011/08/tuesday-confessional-link-party-and.html.
    See you soon!
    ~Macy

  17. Oh this looks delicious. I think I’ll be trying it soon.

    Thanks for sharing.

  18. That looks so yummy! I am going to write down your recipe and give it a try!

  19. Looks great!
    I’ll have to give it a go.

  20. This looks delicious!!

    Hoping to see you tomorrow at the Sweet Treats Party and GIVEAWAY!!

    Ashton
    http://www.somethingswanky.com
    {Sweet Treats Thursday} Thu-Sun

  21. I reckon if I could get half of those ingredients Tonia I’d be making that tomorrow. We’ve just coming into strawberry season here and warmer weather. It’d go down a treat.

    Anne xx

  22. Yum yum yum!! You always have the best recipes with the greatest how to pictures. Love that

Speak Your Mind

*

Rate this recipe: