Creamy Raspberry Jello is a light, refreshing dessert made with just three ingredients—raspberry Jello, vanilla pudding, and whipped topping. It’s sweet, creamy, and the perfect easy make-ahead treat for summer gatherings or holidays.
We LOVE jello! I’m guessing you feel the same too! Be sure to check out our AMAZING COLLECTION OF JELLO RECIPES here.
Recipe Highlights
- Only 3 ingredients: Raspberry Jello, cook & serve vanilla pudding, and Cool Whip come together to make a dessert that looks and tastes impressive with minimal effort and cleanup.
- Light and creamy texture: The fruity Jello, silky pudding, and airy whipped topping create a dessert that’s smooth, fluffy, and refreshing without feeling heavy.
- Lower calorie and low fat: With just 144 calories and 2 grams of fat per serving, this is an easy low-calorie, low-fat treat you can enjoy anytime as a dessert or a sweet snack.
- Make-ahead convenience: Since it needs time to chill, it’s perfect for preparing the night before a party or family dinner, saving you time when entertaining.
- Versatile presentation: Serve in parfait glasses for an elegant touch, layer in a trifle bowl for a crowd, or keep it casual in a serving dish with fresh raspberry garnish.
Ingredients in Creamy Raspberry Jello recipe
Jello: You just need 1 small box of raspberry Jello (the 3-ounce size). Feel free to swap this out with any flavor you want!
Vanilla pudding: You will need 1 small box cook & serve vanilla pudding (the 3-ounce size). Normally, you mix the pudding with milk, but for this recipe, you will use water.
Cool Whip: You’ll need 12 ounces of Cool Whip. Make sure it is thawed completely before adding to the recipe. If you don’t have Cool Whip where you live, or you prefer not to use it, you can make your own stabilized whipped cream (directions below).
Helpful Tips
Full instructions for making the raspberry jello recipe can be found on the recipe card below, but here are a few helpful tips.
- Double for a crowd: This recipe scales beautifully, so if you’re hosting a large gathering, double the ingredients and prepare it in a trifle dish or large serving bowl. Just keep in mind that chilling time may be slightly longer.
- Use cook & serve pudding: Instant pudding won’t set the same way when combined with Jello, and the texture will be runnier. Cook & serve pudding creates a smooth, rich base that blends perfectly with the whipped topping.
- Cool completely before adding Cool Whip: If the Jello-pudding mixture is still warm, the whipped topping will melt into it instead of folding in, which can make the dessert dense instead of fluffy. Let it chill fully for the best results.
- Try other flavors: Swap raspberry Jello for strawberry, cherry, orange, or even lime for a new twist. You can also match the Jello flavor with fresh fruit garnishes for a coordinated look and taste.
- Make it fancy: Serve in glass parfait cups, layer with fresh berries, or sprinkle crushed cookies or graham crackers on top for extra texture and presentation value. This simple dessert can look elegant with very little effort.
Storage Instructions
Store covered in the refrigerator for up to 4 days. For the best results, you can make the Jello-pudding mixture a day ahead of time and then fold in the Cool Whip right before serving to keep it fresh and fluffy.
Freezing is not recommended, as it can cause the texture to become grainy once thawed.
Creamy Raspberry Jello Recipe
Ingredients
- 1 small box raspberry jello 3 oz
- 1 small box cook & serve vanilla pudding mix
- 12 oz Cool Whip thawed
Instructions
- Add 2 cups of water to a medium saucepan. Add the pudding mix and bring the mixture to a boil over medium-high heat. Once the mixture begins to boil, take off heat and add the Jello.
- Stir until well combined and pour into a large bowl. Let it cool in the refrigerator for about 3-4 hours. Whip in the Cool Whip with an electric mixer until smooth and creamy.
- Divide into parfait dishes and serve. I like to garnish with a few raspberries as well!
Nutrition
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Can I use sugar-free Jello and pudding?
Yes, sugar-free versions work well and will lower the calorie count even more without sacrificing flavor or texture. This makes it a great option for those watching their sugar intake or looking for a lighter dessert.
Can I make it without Cool Whip?
Yes, you can substitute freshly whipped cream. Whip heavy cream until stiff peaks form, then fold it in gently. Just note that fresh cream is less stable than Cool Whip, so the dessert may not hold its shape as long.
Can I add fruit to the mixture?
Absolutely. Fresh raspberries, sliced strawberries, blueberries, or mandarin oranges work wonderfully. For best results, stir in the fruit after the Jello-pudding mixture has cooled and partially set so it doesn’t sink.
Can I make this into a layered dessert?
Yes! Alternate layers of the creamy Jello mixture with fresh fruit, crushed cookies, or cake cubes for a simple trifle that looks beautiful on a holiday table or dessert buffet.
How far in advance can I make this dessert?
You can prepare the Jello-pudding base up to two days in advance. Whip in the Cool Whip right before serving for the freshest taste and fluffiest texture. The finished dessert will keep in the fridge for up to 4 days.
More delicious raspberry dessert recipes to try:
- Raspberry Meltaway Cookies are delicate vanilla cookies topped with a sweet glaze swirled with raspberry jam for a treat that truly melts in your mouth.
- This Raspberry Buttercream Frosting is the kind you’ll want to put on everything—soft, fluffy, and bursting with bright raspberry flavor in every swirl. It instantly makes any treat feel special!
- Raspberry Jelly Candy is packed with bold flavor in every bite. With 5 simple ingredients and about 10 minutes of prep, it’s an easy homemade treat that feels way more special than the effort it takes.
- Our recipe for Raspberry Vanilla Jello Salad is made with just 4 simple ingredients. Sweet raspberries, fluffy whipped topping, and a vanilla base make it a potluck favorite that disappears fast every time.
- White Chocolate Raspberry Bundt Cake is soft, rich, and bursting with juicy raspberries and creamy white chocolate in every slice. An easy cake that looks impressive but couldn’t be simpler to make.
- With fresh raspberries and buttermilk, Raspberry Buttermilk Cake is a crowd-pleasing dessert that’s easy to make and perfect for dinner parties, potlucks, or weeknight treats.
Light, fruity, and creamy, this 3-ingredient Creamy Raspberry Jello is an easy, make-ahead dessert that’s perfect for parties and holidays.
Linda says
Can the vanilla pudding be replaced with chocolate pudding? Love the combo of chocolate and raspberry. Quick and easy recipe to make, in the Frig right now. Thanks for your input.
Nellie says
Never tried that, but that sounds amazing! Let us know how it turns out!
Krista Collins says
Could this recipe be made with the sugar free version of jello and pudding?
Alison says
I’m sure it could!
Carrie says
Did you try this with sugar-free jello?
Marion Soltz says
Couldn’t get the small size jello or pudding mixes – can the recipe be doubled?
Alison says
Yes! We double it for large family gatherings!
Diane says
This looks delicious, could this be made using instant pudding ?
Jessica says
Not sure- we use Jello Mix + water, then add Cool Whip. Would you use pudding + milk? Interesting idea!
Karen says
Can I use whipped cream instead of cool whip
Jessica says
Absolutely!
Nicole says
Thank you for catching this. We have corrected the calorie count.
Barb grossmann says
Do you make jello and cool it or add too pudding dry
Nicole says
You will prepare the pudding and then add in the dry mix of jello.
Patty says
Do you make the jello according to box or just use the powder ? Do you chill it to set before adding to pudding
Nellie says
You just add the Jello powder to the pudding right after you remove it from heat.
Kathy says
I made it with sugar free jello and lite cool whip. Could not find sugar free cook & serve pudding, used regular. I made strawberry and black Cherry. They were both very good. It is a sweet dessert with no guilt. Wander if you could use instant pudding?
Nicole says
I’m not sure about the pudding, you would have to try it and see… but I’m glad you enjoyed the sugar free variations!
Mary says
Great new recipe!
Nicole says
Thank you! We agree 🙂
Sue says
Here’s an easier recipe. 1 small box raspberry jello, 1 small box vanilla instant pudding, 1 tub (8oz.) cool whip, raspberries. Add 1 cup boiling water to jello stir to dissolve. Add 1/2 cup cold water. Stir then refrigerate around 1 hour until it hardens. Use wire whip to beat jello. Add vanilla pudding mix and beat with wire whip. Stir in cool whip, then raspberries. Refrigerate.
You can use any flavor jello and fruit you like. Orange jello and mandarine oranges are really good. I’ve even done the jello, pudding, cool whip without fruit and it is very good!
Nicole says
That sounds delicious. Thanks for sharing.
Donna Keech says
wondering if this would turn out the same if I refrigerated it overnite, then added the cool whip. Also, I don’t own an electric mixer; so would just folding the cool whip in & mixing work as well?
Nicole says
I think that should all be fine. You might end up with a chunkier texture from the jello but the flavor and everything should still be there
Karen says
Love this made several kinds wondering what flavor jello would work with pistachio pudding
Wanda says
Karen I use the pistachio pudding with a can of crushed pineapple, fruit cocktail and mandarin oranges mix those 4 ingredients and set in fridge for several hours then fold in a container of cool whip
Nicole says
Ohhh nice! 🙂
Kate says
If I don’t have 3-4 hours to let it chill in the fridge, could I put it in the freezer for maybe 1.5 hrs?
Nicole says
I mean, you could… but the difference would be that it may not properly set. The fridge allows longer for things to slowly chill and thicken whereas the freezer doesn’t give much time to set before it hardens, so as the mixture softens, it doesn’t hold together as well.
Jana says
Can I use milk instead of water
Nellie says
I have never tried so I’m not sure! Please let us know if you experiment!
JJ says
I just made this using instant pudding and milk according to the box instructions, no stovetop. It turned out well.
Nellie says
Thanks for sharing! That’s awesome to know that it works with instant pudding too!
Lawrie says
I made this with what I had on hand which was a large size banana pudding and 2 orange flavour jellos. I just used the 3 cups liquid the pudding called for. I didn’t double the amount of Cool Whip tho. It turned out amazing!!! Great recipe! Thank you!!
Nellie says
Thanks for sharing your substitutions – what a great idea!
Tina says
I made this exactly as stated in recipe and it was absolutely delicious!
Margaret says
I must be missing something in the directions. Does the cool whip get mixed with the jello/pudding mixture? The recipe doesn’t state that. Thanks
Nellie says
In step 2, it indicates that you add the Cool Whip and whip it in after the mixture has cooled.
V Mac says
Should I cover with plastic in the frig since I’m not serving till tomorrow?
Nellie says
Yep, that’ll work great!