Whipped Jello?

Question

Have you ever heard of this? Do you know the origin? The only people who tell me they have had it are from the Pittsburgh, Pennsylvania USA area. My mom made it every Thanksgiving.

I believe it was vanilla ice cream whipped into it.

Answer 1

oh yes, since i am a PA transplant, i know all about it. but you don't use WHipped cream, you use semi-melted vanilla ice cream and put it with the hot water mixed with jello, don't use the cold water (the ice cream is that part).
my grandma made it for us all the time, and i watched her do it. she made the best at chocalate chip cookies, too.

Answer 2

Over 60 years ago our home ec teacher had us make this recipe and I've been making since 1951. Add which ever flavor 3 oz pkg of gelatin you prefer (I love raspberry) to one cup of boiling water in bowl, either metal or one that will not crack with the hot water. Mix and put in fridge till just wobbly and not completely set. Have 1 cup of vanilla ice cream ready (not hard frozen) to mix in with beater. Scrape the bowl to make sure all jello gets whipped and only whip until small chunks of jello and ice cream are blended. Whipping too long makes mousse. Refrigerate until set and serve individual dishes. This can be doubled since it will disappear quickly.

Answer 3

Cool 'n Easy Pie
Contributed By: dumbditty
Kraft Kitchens

refrigerate

Ingredients
2/3 cup Boiling water
1 pkg (4 serving size) Jello Brand Gelatin (any flavor)
1/2 cup Cold water
Ice cubes
1 Tub (8 oz) Cool Whip Whipped Topping, thawed
1 Prepared graham cracker crumb crust (6 oz 9 in)

Preparation
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Mix cold water and ice to measure 3/4 cup. Add to gelatin, stirring until slightly thickened. Remove any remaining ice.


Stir in whipped topping with wire whick until smooth. Refrigerate 25 to 20 min or until mixture is very thick and will mound.


Spoon into crust. Refrigerate 4 hours or overnight.

Answer 4

Not the same but close take a pint of fresh strawberry's or a can of frozen two packages of strawberry jello pint of heavy cream (NOT COOL WHIP) if you are using fresh strawberry's wash and remove the stems cut in half if you are using frozen let them defrost make the jello according to the package pour jello in large bowl add strawberry's put in refrigerate until hard take heavy cream and beat until you have whip cream take the whip cream and add to the jello and beat until mixed and serve

Answer 5

I'm pretty sure it's cool whip mixed with jello. Origin? Maybe someone who wanted fluffy jello?

Answer 6

i make whipped jello, and add cool whip, and than blend it all togeteher, i have been doing this for over 15 years! don't know if thats the same as your's but it's how i do it.

Answer 7

This sounds close to my mom's recipe. We just called it Bavarian cream, and she made it every Christmas Eve. I know she used real whipping cream in it, and frozen strawberries in syrup (thawed).
It was awesome - great after a big meal.
Thanks for reminding me - I'm going to make it this year!!!!
I'm in Saskatchewan, Canada.
http://www.cooks.com/rec/doc/0,1913,155174-245195,00.html

Answer 8

wow