RASPBERRY VANILLA JELLO SALAD

Super easy recipe for classic Raspberry Vanilla Jello Pudding Salad! Just 4 ingredients and takes only a few minutes to make. Perfect for potlucks!
Butter With a Side of Bread: Raspberry Vanilla Jello Salad


I just recently found this recipe and LOVE it!  Only 4 ingredients and it literally takes 2 minutes to make and can be eaten immediately after preparing…and it’s delicious too!  This makes for a great side dish to take to a potluck, but is sweet enough that it could work as a dessert also.

Raspberry Vanilla Jello Salad

1 box (5.1 oz) instant vanilla pudding
32 oz. container vanilla yogurt
8 oz. container Cool Whip (thawed)
1 pkg. frozen raspberries

Butter With a Side of Bread: Raspberry Vanilla Jello Salad

In a large bowl, combine the pudding mix and the vanilla yogurt, stirring until well mixed.

Butter With a Side of Bread: Raspberry Vanilla Jello Salad

Fold Cool Whip into the mixture. (You can use a spatula or a whisk!)

Butter With a Side of Bread: Raspberry Vanilla Jello Salad

Lastly, fold in the raspberries.  I had set mine out for about 10 minutes before making the salad, but you can put them in frozen and they will thaw very quickly so you can serve the salad right after mixing.   If you don’t serve the salad immediately, the raspberries will thaw more and the juices will add a raspberry flavor to the entire mixture – I like it both ways!

 

Butter With a Side of Bread: Raspberry Vanilla Jello Salad
Butter With a Side of Bread: Raspberry Vanilla Jello Salad
RASPBERRY VANILLA JELLO SALAD
 
Prep time
Total time
 
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Ingredients
  • 1 box (5.1 oz) instant vanilla pudding
  • 32 oz. container vanilla yogurt
  • 8 oz. container Cool Whip (thawed)
  • 1 pkg. frozen raspberries
Instructions
  1. In a large bowl, combine the pudding mix and the vanilla yogurt, stirring until well mixed.
  2. Fold Cool Whip into the mixture. (You can use a spatula or a whisk!)
  3. Lastly, fold in the raspberries. I had set mine out for about 10 minutes before making the salad, but you can put them in frozen and they will thaw very quickly so you can serve the salad right after mixing. If you don’t serve the salad immediately, the raspberries will thaw more and the juices will add a raspberry flavor to the entire mixture – I like it both ways!

Raspberry Vanilla Jello Salad - Butter With A Side of Bread

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43 COMMENTS

  1. We made this and it was delicious! I used lite cool whip and lowfat yogurt. It makes a good size amount, would be great to bring to a potluck. This is better I think after it sits and the berries thaw out.

    • There isn't regular Jello (gelatin), but a lot of "Jello" recipes are ones that include pudding, probably since Jello is the brand that makes most instant pudding mixes?

  2. I have a recipe that uses cheesecake flavored pudding and also mixed berries instead of just raspberries…<br /> You can also use flavored jello instead of the pudding &amp; makes in whatever fruit matches your flavor jello (ie: orange jello / mandarin oranges)…

  3. Ooooh this is so good. I think I&#39;d like to try raspberries with Lemon pudding and lemon yogurt, bet that would be wonderful too! Can&#39;t wait to try it with flavored jello as Dana suggested. Yummm! I&#39;m taking it on a camping trip next week for sure!

  4. I doubled the recipe and took this to a potluck recently. I was expecting there to be some left over, but it was completely devoured. I am now getting ready for a camping trip and all four of my children begged me to get back online to get this recipe. Thank you so much for taking the time to share this fabulous recipe!

  5. I substituted sugar free cool whip and sugar free vanilla pudding with blueberries and a coconut-flour crust. It is delicious.

    • It would likely very drastically change both the flavor and the consistency. If you want to have the recipe serve more, I suggest doubling it.

  6. How many do you think this would feed? I’m having a dinner party with 6 adults and 9 children. Would doubling it be enough?

    • Depending on how many other dishes you have, I think you might not even need to double it! But yes, to be safe, I think doubling it will be plenty.

  7. I found this recipe when I searched dessert in a mold. Do you believe this has the consistency to be molded? Maybe if I froze for a short time? Thoughts please

    • I think the consistency of this is too soft to work in a mold. I have never tried to freeze it, so that might work, but I think it would have to be pretty frozen to hold any kind of shape. Let me know if you try it!

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