- 3 cups boiling water
- 1 8 serving size cherry jello
- 1 16 oz tub cool whip, thawed
Stir boiling water into dry jello in medium bowl at least 2 minutes or until completely dissolved. Add cool whip to hot jello; stir with wire whisk until cool whip is completely melted and mixture is well blended. (mixture will still be thin)
Pour into 16 oz cool whip bowl sprayed with cooking spray.
Refrigerate 8 hours or overnight until firm. Dip bowl in warm water for about 15 seconds. Untold onto serving plate just before serving.