Cool Whip Jell-O, aka “I made the Jell-O”

By Steve Cichon
steve@buffalostories.com
@stevebuffalo

Despite it’s revered place at every major family dinner, there’s no real name for it except “the Jell-O.”

Just like her mother before her, my mother-in-law made this delicious side dish for each of the holy trinity of family “eating holidays”— Easter, Thanksgiving, and Christmas.

In 2010, Pam Martyna Huxley has newspapers spread to catch the spatter from mixing the Jell-O and Cool Whip. She was probably mad later when she found some spatter on her shirt.

Grandma Martyna probably found the recipe in the coupon section of the paper or on the back of a box of Jell-O some time in the 70s, and it’s been a beloved part of my wife’s family’s holidays ever since.

In the early 80s, the Martyna family gathers for a holiday meal– with a giant Corningware dish of Cool Whip Jell-O in front of Grandma Martyna.

Since my mother-in-law passed away, I have made it for every holiday, and it warms my heart to see that pink blob on just about every plate.

It can probably be served as a dessert, but at any Martyna family dinner, it’s always served as a side dish as a part of the main course.

Cool Whip Jell-O

2 packages of Strawberry Jell-O
8oz Cool Whip
2 cups boiling water
1.5 cups cold water

In a large bowl, add boiling water to Jell-O packets, stir until Jell-O is dissolved. Add cold water.

Refrigerate until 80-90% jelled. (Completely jelled is ok, but slightly less firm makes for a more thorough mix in the next step.)

In the largest bowl you have, combine Jell-O and Cool Whip. Use hand mixer on low, then high, until thoroughly blended. Be ready for this step to make a spattering mess.

My mother-in-law had a box she’d place around the mixing bowl.

Pour combined mixture into a heavy Corningware or Pyrex serving dish, and refrigerate to reset the mixture. Keep refrigerated until serving.

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Steve Cichon

Steve Cichon writes about Buffalo’s pop culture history. His stories of Buffalo's past have appeared more than 1600 times in The Buffalo News. He's a proud Buffalonian helping the world experience the city he loves. Since the earliest days of the internet, Cichon's been creating content celebrating the people, places, and ideas that make Buffalo unique and special. The 25-year veteran of Buffalo radio and television has written five books and curates The Buffalo Stories Archives-- hundreds of thousands of books, images, and audio/visual media which tell the stories of who we are in Western New York.