Let’s whip up this light and fluffy mousse:

1. Dissolve Jello:

• In a medium mixing bowl, add the strawberry Jello powder.
• Carefully pour the 1 cup of boiling water over the Jello powder. Whisk immediately and continue whisking until the Jello powder is completely dissolved (about 1-2 minutes). Ensure no sugar granules remain.

2. Cool Jello Mixture:

• Add the 1 cup of ice-cold water to the hot Jello mixture.
• Whisk until well combined. If you added ice cubes to the water, continue whisking until the ice is completely melted and the mixture has cooled down significantly, ideally to room temperature or slightly cooler. This quick cooling is key.

3. Fold in Cool Whip:

• Add the thawed Cool Whip to the cooled Jello mixture.
• Using a whisk or a rubber spatula, gently fold or whisk the Cool Whip into the Jello until there are no white streaks remaining and everything is smooth and evenly combined. Try not to deflate the Cool Whip too much. Set the mousse mixture aside briefly.

4. Assemble Mousse Glasses:

• Get your 6 (8-ounce) serving glasses ready.
• Place approximately ¼ cup of strawberry preserves into the bottom of each glass.
• Carefully top the strawberry preserves layer with the prepared strawberry mousse mixture, dividing it evenly among the glasses.

5. Chill Until Set:

• Cover the glasses (plastic wrap works well).
• Refrigerate for at least 2 hours, but preferably overnight (or 4+ hours), to ensure the Jello component in the mousse sets completely and the dessert is firm.

6. Garnish and Serve:

• Just before serving, top each chilled mousse with a dollop of additional whipped cream or Cool Whip.
• Garnish with fresh strawberry slices or halves. Serve immediately.

An incredibly simple and pretty dessert