Creamy Raspberry Jello Salad

There’s something wonderfully nostalgic about jello salads. They remind me of summer picnics and family gatherings where these jiggly, sweet treats would always make an appearance. Growing up, my mom would make her raspberry jello salad for every holiday gathering, and now I find myself carrying on the tradition.

What I love most about this recipe is how simple it is to put together. I often make it the night before when the kitchen’s already a mess from dinner prep. By morning, it’s perfectly set and ready to serve. Plus, the kids get excited seeing it in the fridge, knowing we’re having something special that day.

Whether you’re looking for an easy side dish for your next potluck or want to bring back some old-school charm to your family table, this raspberry jello salad hits all the right notes. Trust me, even the folks who usually pass on jello desserts come back for seconds of this one.

What Kind of Raspberries Should I Use?

Fresh raspberries are ideal for this recipe, but don’t worry if you can’t find them in season. Regular red raspberries are the most common choice and work perfectly here, though black raspberries could add an interesting twist if you can find them. When shopping for fresh raspberries, look for berries that are bright in color, firm, and free from any mold or mushiness. If fresh raspberries aren’t available, you can substitute frozen ones – just make sure to thaw and drain them well before adding to your salad to prevent excess liquid from making your dish too runny.

Options for Substitutions

This fun and simple dessert salad can be customized with several easy swaps:

• Cool Whip: If you’re not a fan of Cool Whip, try using freshly whipped cream instead. Just whip 2 cups of heavy cream with 2 tablespoons of sugar until stiff peaks form.
• Raspberry Jello: Feel free to experiment with different Jello flavors! Strawberry, cherry, or mixed berry all work great. Just make sure to use the same 3-ounce portion.
• Cottage Cheese: You can use regular cottage cheese instead of fat-free. For a different texture, try using Greek yogurt, though this will make the salad a bit tangier.
• Fresh Raspberries: When fresh raspberries aren’t in season, frozen ones work just fine – just thaw and drain them first. You can also swap them for strawberries, blackberries, or a mix of berries.
• Mini Marshmallows: Regular marshmallows cut into smaller pieces work too. Or skip them altogether and add some chopped nuts for crunch, or try using fruit-flavored marshmallows for extra fun.

Watch Out for These Mistakes While Making

The biggest challenge when making raspberry jello salad is getting the temperature of your ingredients just right – using cottage cheese or Cool Whip straight from the fridge can prevent the jello from setting properly, so let them come closer to room temperature before mixing.

Another common mistake is adding the fresh raspberries too early or mixing them too roughly, which can turn your salad pink and mushy – instead, fold them in gently at the very end to keep their shape intact.

The timing of when you add the marshmallows matters too – mixing them in while the jello mixture is too warm can cause them to melt, so wait until everything has cooled down but hasn’t completely set.

For the smoothest texture, make sure to thoroughly dissolve the jello powder in hot water first, and give it enough time to cool (but not set) before combining with other ingredients – rushing this step can result in grainy texture or uneven setting.

What to Serve With Jello Salad?

This sweet and creamy raspberry jello salad fits right in at any potluck or holiday meal! Since it walks the line between side dish and dessert, you can serve it alongside savory main dishes like baked ham, roasted turkey, or grilled chicken. For a summer cookout, it’s perfect next to burgers and hot dogs since it adds a cool, refreshing element to the meal. If you’re treating it more as a dessert, pair it with some butter cookies or shortbread on the side – they provide a nice crispy contrast to the fluffy jello salad texture.

Storage Instructions

Keep Cool: This raspberry jello salad needs to stay chilled! Place it in an airtight container in the refrigerator, where it will stay fresh for up to 3 days. The texture is best within the first 24 hours, as the marshmallows will gradually start to soften over time.

Make Ahead: You can prepare this salad up to a day in advance of your gathering. Just keep in mind that the fresh raspberries might release some juice over time, which could make the mixture a bit more loose. If you’re planning ahead, consider adding the fresh raspberries just before serving.

Not Suitable for Freezing: I don’t recommend freezing this jello salad – the texture of the Cool Whip and cottage cheese would change quite a bit when thawed, and the fresh raspberries would become mushy. It’s best enjoyed fresh from the fridge!

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	60-75 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 30-40 g
• Fat: 8-12 g
• Carbohydrates: 130-140 g

Ingredients

• 2 cups miniature marshmallows (optional but adds nice sweetness)
• 12 oz fresh raspberries (or frozen thawed if fresh unavailable)
• 8 oz whipped topping (I use Cool Whip for easy blending)
• 16 oz fat-free cottage cheese (blended until smooth for creaminess)
• 3 oz raspberry gelatin powder (or strawberry if preferred)

Step 1: Prepare the Cottage Cheese Base

• 16 oz fat-free cottage cheese

Blend the cottage cheese until completely smooth and creamy, breaking down any lumps.

This creates a uniform texture throughout the salad rather than having grainy bits.

Transfer the blended cottage cheese to a large mixing bowl and set aside.

Step 2: Build the Creamy Gelatin Mixture

• blended cottage cheese from Step 1
• 3 oz raspberry gelatin powder
• 8 oz whipped topping

Add the raspberry gelatin powder directly to the blended cottage cheese and stir until fully combined—the powder will hydrate slightly from the moisture in the cottage cheese.

Gently fold in the whipped topping using a spatula with broad, sweeping motions to keep the mixture light and airy.

I like to fold rather than stir here because it preserves the fluffy texture that makes this salad so appealing.

Step 3: Fold in Mix-Ins and Chill

• creamy gelatin mixture from Step 2
• 2 cups miniature marshmallows
• 12 oz fresh raspberries

Gently fold the marshmallows and raspberries into the creamy mixture from Step 2, being careful not to crush the raspberries.

I add the marshmallows first so they’re evenly distributed, then gently fold in the raspberries last to keep them intact.

Transfer to a serving dish and refrigerate for at least 1 hour until chilled through and the flavors meld together.