This light and fluffy raspberry fluff is the jello salad that everyone loves! Made with just 6 ingredients (including water), it’s the make-ahead dessert that is perfect for summer bbq’s and potlucks!
Raspberry fluff jello salad is a classic summer dessert here in the Midwest, and one that is completely customizable! As a natural make-ahead dessert, it’s cool and creamy texture is a favorite for both kids an adults!
I keep trying to get in the warm weather spirit and the weather here just keeps letting me down lol. Here in Ohio we had near 70 degree temperatures the other day, then snow the next day. I still have no idea how to dress the kids for school!
One thing I can always get in the mood for is a good old-fashioned jello salad. Have you had one before? There’s nothing “salad”-y about them, but they’re SO good!
This raspberry fluff is a nod to my family… since my mother makes something similar with pineapple (different ingredients, but also called fluff), and my mother in law makes something similar with all kinds of fruit. This jello salad is a lot like the one she makes, but I’m not sure if it’s exact or not.
WHAT IS JELLO SALAD
It’s confusing because with a name like “salad”, you wouldn’t think it would be a dessert right? Also a lot of people think of jello salad as the ring of colorful jiggly jello that is made in a mold. Around here that’s referred to as a jello mold, and doesn’t have the same ingredients as jello salad. This type of fluff/jello salad is made with jello, pudding, tapioca, fruit and cool whip.
HOW DO YOU MAKE JELLO SALAD
It’s a natural make-ahead recipe, so the night before you want to serve it, bring some water to a boil. Turn off the heat, then stir in one small box each (3 oz size) of vanilla pudding, tapioca, and raspberry jello. Whisk until it thickens, then pour into a container to chill overnight. Before serving, stir in fruit and cool whip and keep chilled until ready to eat.
CAN I MAKE JELLO SALAD WITH OTHER FRUIT FLAVORS
Absolutely!! I chose raspberry because it’s my son’s favorite fruit, but you could do this with just about any fruit you’d like. Just make sure to match the jello flavor with the fruit… so strawberry jello and strawberries, orange jello with mandarin oranges, etc.
WHAT ABOUT JELLO SALAD WITH COTTAGE CHEESE
That’s another great variation! The great part about using cottage cheese is that the recipe doesn’t need to be made the night before, so it’s perfect for when you are in a time crunch. Here’s how you make it:
- 16 oz container of small curd cottage cheese
- 3 oz box of raspberry jello
- 1 1/2 cups fresh raspberries
- 8 oz container of cool whip
Mix together the cottage cheese and jello, then stir in raspberries. Gently fold in the cool whip… if you whip it and stir it too vigorously, all the lovely cloud-like texture will be gone and you’ll end up with a soupy dessert. Chill about an hour.
Whatever part of the country or world you’re in, if you make something similar, let me know in the comments! I’d love to see how wide-spread this jello salad dessert is.
Even if it sounds totally weird to you, you should give it a try. The cloud-like texture is absolutely mouthwatering!
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Ingredients
- 3 cups water
- 3 oz package instant vanilla pudding
- 3 oz package instant, or cook and serve tapioca pudding
- 3 oz package raspberry jello
- 8 - 12 oz frozen whipped topping, thawed (cool whip)
- 1 pint fresh raspberries, plus extra for topping
Instructions
- In a saucepan, bring water to a boil. Whisk in pudding mixes and jello. Return to a boil, stirring constantly, and boil for 1 minute. Remove from the heat, pour into a container, and cool completely.
- Refrigerate jello mixture for several hours or overnight. Gently fold in cool whip and raspberries, being careful not to stir to vigorously. Keep refrigerated until ready to eat.
- Top with additional raspberries and serve.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Diane says
My daughter, who’s 11, and I love the cottage cheese variation, but no one else does! So I make it for us. 🙂
Mary F says
Hi, this sounds like a great side dish, but would someone please clarify if I use regular tapioca or tapioca pudding? Both types are mentioned so I need a little clarification.
Thanks
The Chunky Chef says
It’s a packet of tapioca pudding mix.
Keri Thomson says
I just made this not had to use 2 packages of vanilla pudding because I couldn’t find tapioca anywhere! Hopefully it’s good… I also only have frozen raspberries, should I thaw them before adding them??
The Chunky Chef says
I would thaw them so they don’t make the salad wet.
Joan Goldfarb says
Can sugar free Jello be used?
The Chunky Chef says
I haven’t tested it, but I think that would be fine 🙂
Jeff says
I make a similar raspberry fluff salad. It doesn’t have tapioca but marshmallows instead. All other ingredients are the same.
Sherie says
I can’t find any instant tapioca in my local stores, just heat and serve.
Would the recipe be okay with heat and serve since it is being brought to a boil, and boiled for a minute. Or would you suggest a different way of modifying the recipe.
I wanted to make this a while back but didn’t realize how difficult it would be to find instant tapioca.
The Chunky Chef says
I’ve never made it with heat and serve tapioca, but I think the recipe would be okay with that variety 🙂
Claire says
I also can not find instant tapioca, only an 8oz package of Reese instant tapioca. How much of this tapioca do I substitute? Thank you
The Chunky Chef says
Just use 3oz of the Reese tapioca. They’re both instant, just different sized packages.
Sami V says
I’m making this for a brunch in the park with moms from church. I used peach gelatine as I only have canned peaches or pears as my fruit. Great way to use up all the jello and pudding mixes I have! This might be my new contribution to church potluck!
Melissa says
My mom made the cottage cheese jello fluff when I was growing up. She always used crushide pineapple as I have so far. My daughter and grandson love it too.
Michelle says
I cannot find instant tapioca pudding. Can I use the kraft minute tapioca ?
The Chunky Chef says
Hi Michelle, yes that should work just fine 🙂
Michelle says
I make the cottage cheese version all the time. Strawberry or orange are my go to.
Adele Aiken says
Does this dish have the consistency that would allow you to use it to frost a cake?
The Chunky Chef says
Hi Adele 🙂 I’ve never tried, but I would say that it’d be a pretty loose frosting. For a stiffer consistency you could use a little less whipped topping and chill it for several house after folding it all together.
Lauren @ Hall Nesting says
Raspberry flavor is my son’s favorite too!
Jen says
This looks so good! Maybe if we all make it, Mother Nature will get the hint that we’re done with winter!!
Jacque Hastert says
What a great dessert to bring along to summer potlucks!
Abeer says
This salad is so creamy!
Katerina @ diethood .com says
My favorite dessert! I LOVE it!! It looks fantastic!
Erin | Dinners,Dishes and Dessert says
Perfect for summer! Drooling over this!
Kimberly says
The perfect side for any potluck, bbq or picnic!
Tiffani says
My Granma used to make this but with Orange jello and Mandarin oranges. My mom makes it in all flavors ❤️