Name: Raspberry Fluff Jello Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 200 min
Ingredients: 4.6 ounces cook and serve vanilla pudding mix (1 package, (Instant Pudding will NOT work)); 6 ounces raspberry Jello (1 package); 3 cups water; 16 ounces cool whip (1 container, (lite or fat-free is fine)); 3 cups raspberries ((sometimes I add blackberries and blueberries too! Any fresh/frozen berries will do))

This delicious and light raspberry fluff jello salad is quick to make with 5 simple ingredients for a tasty sweet treat.

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Jello salad is a staple at our family gatherings and holiday dinners and this recipe is going to quickly become your favorite. I have written this recipe to make 10-12 servings, but you could easily cut it in half (use the small boxes of jello and only one 8 ounce container of Cool Whip) if you need less.

A box of Jell-O Cook & Serve vanilla pudding mix is shown, highlighting "no artificial sweeteners" and "no high fructose corn syrup" on the packaging.

Recipe Ingredient Notes

To make our raspberry fluff jello salad, you need the following ingredients:

Cook-and-Serve vanilla pudding
Raspberry Jello
Cool Whip
Water
Raspberries (fresh or frozen)

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

A close-up of whipped cream and strawberry sauce being mixed together in a white bowl.

A wooden spoon stirs a red and white swirled liquid in a saucepan on a stovetop.

How to Make Raspberry Fluff Jello Salad

Add the box of pudding (make sure you use cook and serve, not instant!) and the box of Jello to a saucepan. Pour in the water, then bring to a boil over medium heat.
Once it comes to a rolling boil, remove saucepan from heat and pour Jello mixture into a large bowl.
Cover bowl with plastic wrap and place in the fridge. Let Jello set for 4 hours. We often make it the night before and let it set up overnight.
Beat jello with an electric mixer until it because creamy, then fold in the Cool-Whip and berries.
Let chill in the fridge for at least 1 hour before serving (you can serve it immediately, but it has a chance to set up more if you let it chill for that 1 hour before serving).

Red batter being mixed with an electric hand mixer in a white bowl.

Recipe Notes

We do not recommend making this recipe in advanced. We find the juice from the raspberries can make the salad runny, especially if you use frozen raspberries.
We have not made this salad using sugar-free jello or pudding, but in everything that I have read about sugar-free jello, it should still work out great for this recipe!
We do not recommend substituting Cool Whip for this recipe. If you use fresh whipped cream, you will not get the same fluffy consistency. If you are looking for a homemade Cool Whip alternative, check out this recipe for Stabilized Whipped Cream – it has a more similar fluffiness to Cool Whip.

A bowl of pink whipped dessert topped with three fresh raspberries.

Enjoy More Delicious Fruit Salads

Raspberry Fluff Jello Salad Recipe

5 from 4 votes

This delicious and light raspberry fluff jello salad is quick to make with 5 simple ingredients for a tasty sweet treat.

12 servings

Prep Time 10

Cook Time 10

Refrigerate 3

Total Time 3 20

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Ingredients

▢ 4.6 ounces cook and serve vanilla pudding mix, 1 package, (Instant Pudding will NOT work)
▢ 6 ounces raspberry Jello, 1 package
▢ 3 cups water
▢ 16 ounces cool whip, 1 container, (lite or fat-free is fine)
▢ 3 cups raspberries, (sometimes I add blackberries and blueberries too! Any fresh/frozen berries will do)

Equipment

Instructions

Mix together pudding, jello, and water in saucepan over medium heat until it boils.
Once it comes to a full rolling boil, remove from heat and pour into large bowl.
Cover with plastic wrap and refrigerate until mixture has thickened (about 4 hours or overnight).
With an electric mixer, beat jello until creamy. Gently fold in Cool Whip.
Then add in raspberries until completely mixed together.
Stick back into the fridge and chill for about an hour before serving.

Notes

We do not recommend making this recipe in advanced. We find the juice from the raspberries can make the salad runny, especially if you use frozen raspberries.
We have not made this salad using sugar-free jello or pudding, but in everything that I have read about sugar-free jello, it should still work out great for this recipe!
We do not recommend substituting Cool Whip for this recipe. If you use fresh whipped cream, you will not get the same fluffy consistency.

Nutrition

Calories: 167 kcal · Carbohydrates: 36 g · Protein: 3 g · Fat: 2 g · Saturated Fat: 1 g · Cholesterol: 6 mg · Sodium: 165 mg · Potassium: 89 mg · Fiber: 2 g · Sugar: 28 g · Vitamin A: 76 IU · Vitamin C: 8 mg · Calcium: 50 mg · Iron: 1 mg

Cuisine: American

Cost: $8

Author: Steph Loaiza

Course: Salad

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

The Ellis' says:

I was looking for this recipe earlier today and just barely noticed that it is on here! Hallelujah!

Terri Betz says:

Thanks! Been looking for this recipe! 🙂

Unknown says:

Thanks!! I made your orange fluff for our Easter dinner.. It was such a hit, even with the adults 🙂 My favorite is raspberries, so I was actually going to change around the orange for raspberry…
Great cooking minds think a like!!

tammie says:

i am looking forward to making this. i just have one question…the pudding doesn’t come in a 6oz box. is it just the large box of pudding?

Lifes Great Adventures says:

Tammie I used 1 and half boxes of the large pudding since they don’t make it in 6 oz. It turned out yummy!

em says:

Do you know if this can be made with sugar free pudding and jello?
Emily

Camille says:

Hi Emily!
I am so sorry- I have never tried this with the sugar-free pudding or jello and I am not sure if it works or not! Let us know if you try it!

cupcake witch says:

I only have one container of cool whip do you think I could also use homemade whipped cream or does it have to be cool whip?

Camille says:

I have only made this using cool whip . . . it might have a little bit of a different texture if you use whipped cream, but I think that it would still be delicious. 🙂

Felicity Tamminga says:

How far in advance would you make this? Is it best to prepare and serve right away after it’s chilled for an hour? Or can I make it a day before?

Camille says:

I usually make it a couple of hours in advance . . . and if we have any leftovers, I notice that sometimes the next day the juice from the raspberries kind of makes the salad runny. I definitely would not make it more than a day in advance and I think that making it the day of is the best. 🙂

Loretta says:

Made it with sugar free if both pudding and jello. Kinda lumpy… the 2 don’t dissolve very well.

Crystal Segebarth says:

Would it be ok to make the jello portion the night before and let it refrigerate overnight and then finish off the recipe in the morning?

Cyd says:

That should work just fine!

Alison says:

Stupid question. When you put the pudding mix and jello mix in the saucepan do you only add water and lemon? Or do you need to make the pudding mix according to the recipe on the pudding box?

Cyd says:

Do not make pudding according to package directions. Just add in the jello, pudding, water, and lemon.

Virginia says:

I have always used sugar free jello and sugar free pudding and it works great..low calories everyone loves the result and the low calories, better for diabetics too.

Thomas Welch says:

I tried making this with a recipe based on Orange fluff but substituted raspberry Jello. The flavor was good but the appearance was awful. It looked like a bowl full of ground chuck. Did you take any extra steps to get that nice color in your photo ?

Lindsey says:

I used sugar free jello and it turned out just great!

Roser says:

I am confused. Which jello do you beat, the cooked vanilla or the raspberry flavored jello? And do you mix both together?

Momma Cyd says:

You are going to mix the pudding mix, jello mix, water, and lemon juice and bring to a boil as directed in Step 1 in the instructions. Then let set in the fridge for at least 3 hours or overnight. It will set up and be very thick because it’s Cook and Serve pudding mix. So you will use a hand mixer as directed in Step 4 in the recipe card to beat until creamy. Then add in the Cool Whip and fruit and other ingredients. Hope this helps.

Just Me says:

You mention lemon juice in the steps but NOT in the ingredients. Is this a carry over ingredient from one of the other fluff flavors or does it belong here too? If so, how much?

Momma Cyd says:

It’s 1 teaspoon of lemon juice in the ingredients. You can also choose to leave the lemon juice out and it will still taste amazing.

Chelsey says:

Looks delicious! I noticed that you have other fruit flavor variations of this salad and that on the others the recipes say to use 3 cups of water. On this recipe it says to only use 2 cups of water. I plan to make raspberry so I’m just double checking that it’s the correct amount of water before I make it. Thanks!

Momma Cyd says:

So glad you caught that. It should be 3 cups. If you use the smaller box of jell-o and smaller box of cook and serve pudding, then you would use 2 cups of water. If using the big box of pudding and big box of Jell-o, then you need 3 cups of water.

Leslie says:

Why is there such a discrepancy in the ingredients on this page? One has 2c water, one has 3. One has 2c berries, one has 3. One has lemon juice, one doesn’t. Could you clarify please?

Momma Cyd says:

This recipe can also be made with a smaller box of Jello and smaller box of pudding. That is when you would use 2 cups of water and 2 cups berries. The recipe has been edited now.

Jena says:

The recipe says 16 oz of cool whip and then 1 container. 1 regular container of cool whip is only 8 oz. Which is correct?

Momma Cyd says:

If you make this with the big box of Jell-o, you’ll need the 16 ounces of Cool Whip. You can also make it with the small package of jell-o, half of the pudding mixture, 2 cups of water, and then use the 8 ounces of cool whip. We have done both.

Camille Beckstrand says:

I only have 2–3 ounce packages of vanilla cook and serve pudding will that work

Momma Cyd says:

Sure, but you wouldn’t need all of the second box.

Join The Discussion

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The Ellis' says:

I was looking for this recipe earlier today and just barely noticed that it is on here! Hallelujah!
Terri Betz says:

Thanks! Been looking for this recipe! 🙂
Unknown says:

Thanks!! I made your orange fluff for our Easter dinner.. It was such a hit, even with the adults 🙂 My favorite is raspberries, so I was actually going to change around the orange for raspberry…
Great cooking minds think a like!!
tammie says:

i am looking forward to making this. i just have one question…the pudding doesn’t come in a 6oz box. is it just the large box of pudding?
Lifes Great Adventures says:

Tammie I used 1 and half boxes of the large pudding since they don’t make it in 6 oz. It turned out yummy!
em says:

Do you know if this can be made with sugar free pudding and jello?
Emily
Camille says:

Hi Emily!
I am so sorry- I have never tried this with the sugar-free pudding or jello and I am not sure if it works or not! Let us know if you try it!
cupcake witch says:

I only have one container of cool whip do you think I could also use homemade whipped cream or does it have to be cool whip?
Camille says:

I have only made this using cool whip . . . it might have a little bit of a different texture if you use whipped cream, but I think that it would still be delicious. 🙂
Felicity Tamminga says:

How far in advance would you make this? Is it best to prepare and serve right away after it’s chilled for an hour? Or can I make it a day before?
Camille says:

I usually make it a couple of hours in advance . . . and if we have any leftovers, I notice that sometimes the next day the juice from the raspberries kind of makes the salad runny. I definitely would not make it more than a day in advance and I think that making it the day of is the best. 🙂
Loretta says:

Made it with sugar free if both pudding and jello. Kinda lumpy… the 2 don’t dissolve very well.
Crystal Segebarth says:

Would it be ok to make the jello portion the night before and let it refrigerate overnight and then finish off the recipe in the morning?
Cyd says:

That should work just fine!
Alison says:

Stupid question. When you put the pudding mix and jello mix in the saucepan do you only add water and lemon? Or do you need to make the pudding mix according to the recipe on the pudding box?
Cyd says:

Do not make pudding according to package directions. Just add in the jello, pudding, water, and lemon.
Virginia says:

I have always used sugar free jello and sugar free pudding and it works great..low calories everyone loves the result and the low calories, better for diabetics too.
Thomas Welch says:

I tried making this with a recipe based on Orange fluff but substituted raspberry Jello. The flavor was good but the appearance was awful. It looked like a bowl full of ground chuck. Did you take any extra steps to get that nice color in your photo ?
Lindsey says:

I used sugar free jello and it turned out just great!
Roser says:

I am confused. Which jello do you beat, the cooked vanilla or the raspberry flavored jello? And do you mix both together?
Momma Cyd says:

You are going to mix the pudding mix, jello mix, water, and lemon juice and bring to a boil as directed in Step 1 in the instructions. Then let set in the fridge for at least 3 hours or overnight. It will set up and be very thick because it’s Cook and Serve pudding mix. So you will use a hand mixer as directed in Step 4 in the recipe card to beat until creamy. Then add in the Cool Whip and fruit and other ingredients. Hope this helps.
Just Me says:

You mention lemon juice in the steps but NOT in the ingredients. Is this a carry over ingredient from one of the other fluff flavors or does it belong here too? If so, how much?
Momma Cyd says:

It’s 1 teaspoon of lemon juice in the ingredients. You can also choose to leave the lemon juice out and it will still taste amazing.
Chelsey says:

Looks delicious! I noticed that you have other fruit flavor variations of this salad and that on the others the recipes say to use 3 cups of water. On this recipe it says to only use 2 cups of water. I plan to make raspberry so I’m just double checking that it’s the correct amount of water before I make it. Thanks!
Momma Cyd says:

So glad you caught that. It should be 3 cups. If you use the smaller box of jell-o and smaller box of cook and serve pudding, then you would use 2 cups of water. If using the big box of pudding and big box of Jell-o, then you need 3 cups of water.
Leslie says:

Why is there such a discrepancy in the ingredients on this page? One has 2c water, one has 3. One has 2c berries, one has 3. One has lemon juice, one doesn’t. Could you clarify please?
Momma Cyd says:

This recipe can also be made with a smaller box of Jello and smaller box of pudding. That is when you would use 2 cups of water and 2 cups berries. The recipe has been edited now.
Jena says:

The recipe says 16 oz of cool whip and then 1 container. 1 regular container of cool whip is only 8 oz. Which is correct?
Momma Cyd says:

If you make this with the big box of Jell-o, you’ll need the 16 ounces of Cool Whip. You can also make it with the small package of jell-o, half of the pudding mixture, 2 cups of water, and then use the 8 ounces of cool whip. We have done both.
Camille Beckstrand says:

I only have 2–3 ounce packages of vanilla cook and serve pudding will that work
Momma Cyd says:

Sure, but you wouldn’t need all of the second box.