HOME > Chowhound > General Topics >

Discussion

Mystery 70'd Dessert Product

  • g

This is gonnah drive me crazy...My mom was a fan of every convenience food-stuff around in the 70's...The most horrible, beyond, Jello 1-2-3, was a whipped thing with the consistancy of spray-in insulation, kinda like a cross between Cool Whip and Jello, a whipped pudding-food, if you will. You could almost break the cell walls between your tongue and palate. I remember a lemon flavor...Anyone remember the name?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I think I know what you're talking about.

    The way it was made (if I remember right) is to wait until the Jell-O was partly set, then fold in whipped cream (more likely Dream Whip or Cool Whip). I just can't recall if it was beaten further after that to make it more airy, then left to finish setting.

    7 Replies
    1. re: Colleen

      Whip and Chill, it was Whip and Chill...Thank gawd, I feel much better now...

      Image: http://www.neighborhoodvalues.com/nv/...

      1. re: galleygirl

        THAT brought back nightmares.

        Even as a kid, I didn't like that stuff. The most disgusting texture and flavour ever.

        1. re: galleygirl

          Oh what bad memories! I LOVED that stuff, but my mother wouldn't buy it, even after I destroyed a box of jello and half the kitchen trying to make it myself by whipping plain jello and dream whip powder (remember that?) together with a hand held electric mixer to see if it would form that texture. Looking back I think my version was probably better!

          1. re: Patti

            Actually, this whole memory was triggered when a friend proferred an Atkins-friendly dessert that he had labored over, with some pride, that tasted *EXACTLY* like the imfamous whip-n-chill, with the same texture...To create this treat, one has to do some strange measuring, chilling, and addition of ice cubes to the sugar-free(in this case) jello, and fold in Cool Whip......But it is possible to create a very close facsimile, if one were to have a 70's party, or an attack of nostalgia...We also discussed Jello 1-2-3, still available in Canada...

          2. re: galleygirl

            So would you spray this whip 'n' chill and then mix stuff in to make pies or "mousse"? Or did you have to whip it up yourself?

            P.S. I had a "magic shell" moment recently. I just couldn't for the life of me remember what that stuff was called--I literally shot out of bed one morning screaming "Magic Shell, Magic Shell!".

            Is it still around? I don't think I ever had any, but I remember seeing the commercials and subsequently (and to no avail) begging my mom to buy some.

            1. re: butterfly

              Oh, it's still around. And in Twix flavor, no less. Don't ask how I know that.

          3. re: Colleen

            My mother in law still makes this, in green, pink, or orange (pick your favorite!), and serves it as a SALAD.

          4. I think it was called WHIP'n CHILL....I think I loved it in pink, whatever that flavor was supposed to be emulating.

            1. I found a site with a petition to bring back Jello 1-2-3. Here's what it says:

              Back in the late 80's and early 90's there existed a product known as "Jello 1-2-3." You had to use a blender to fully mix the ingredients, which upon cooling would seperate out into three distinct layers: Regular Jello, a creamy mousse-like middle, and a light creamy top. It came in strawberry and orange. We, the undersigned, encourage Kraft Foods (1-800-431-1001) to bring this deliciously simple dessert back to store shelves so we can again consume it in all of its sugary goodness.

              Link: http://www.petitiononline.com/jello12...

              1 Reply
              1. re: eel

                In the late 80s and early 90s, it might have been called Jello 1-2-3, but I remember it from the early 70s as 1-2-3 Jello.

              2. Oh, Magic Shell! We BEGGED our dad to get this stuff for us one summer, and he relented. We were so disappointed that he had to take us out for ice cream.

                1. LOL, I have a box of this stuff in my pantry. Want to see?
                  I don't know why I kept it all these years. I thought it was horrible stuff...
                  http://i12.photobucket.com/albums/a23...

                  2 Replies
                  1. re: mochi mochi

                    You could probably sell that on Ebay and make a fortune!

                  2. Yup, Whip 'n' Chill -- I used to make it. In Arkansas at that time it was pretty exotic stuff.

                    Sarah C

                    1. Do you remember JUNKET?
                      oops....Think that may be from the 60's.........

                      http://www.junketdesserts.com/product...

                      3 Replies
                      1. re: ciaogal

                        Junket goes back to the 1920s. It uses rennet to thicken the products - the same thing used in a lot of simple cheesemaking to form curds. My grandmother used it for ice cream and I use the rennet sometimes to make quark. The packaged mixes make puddings with a slight tang.

                        1. re: ciaogal

                          Oh yes- it was a very "elegant" berry flavored dessert served in special cut glass dishes with a dollop of whipped topping. Much less juggly than jello and more substantial. I actually was looking for some the other day to give my 16 year old a taste of my childhood- late late 60's early early 70's on this stuff for us.

                          1. re: torty

                            I think that might be Danish Dessert, also made by the same folks as Junket - it was a clear, cornstarch-based (or arrowroot?) pudding that came in a raspberry-red currant flavor and maybe also strawberry? I loved that stuff.

                            Junket proper was a very delicate milk custard that came in lemon and some berry flavor; as MakingSense says, it was thickened with rennet.

                        2. Yes, Whip 'n Chill, but I learned fast (after the first taste) that it required a good shot of Myer's rum to be palatable added during prep, not afterwards). I was about 13 at the time, I think. Never tried any but the chocolate. And I remember Jello 1-2-3 fondly; I liked the three different colors and textures, even though I hated Jello otherwise.

                          1. I had to revive this old thread, as I loved Whip 'n Chill growing up, along with Jiffy Cakes, Jello Pudding, and whatever else Mom always made to entice us into finishing her latest canned-soup casserole experiment. Jello 1-2-3 was also a nostalgic favorite. We learned, of course, that it has been discontinued, but I recently found something that looks an awful lot like it.

                            I was recently shopping at Karl's Sausage Kitchen for my weekend grilling fodder. This German butcher in Saugus, a Boston suburb, makes wonderful German sausages, including three kinds of bratwursts, their own superb house-smoked bacon, speck, liverwurst, and all kinds of great cold cuts. It's also a little German gourmet grocer: I got good mustards, candies, licorice, as well as my 1-2-3 substitute.

                            The dessert mix is called Dr. Oetker's Trio Treat layered gelatin mix. It's orange flavored, costs all of $1.29, and is made by mixing lukewarm water and the envelope of powder in a blender, then chilling it in four individual glasses. I haven't made it yet, but will report on it once I do.