I love no-bake desserts anytime, but especially in the summer! Some of our other favorites are Layered Rhubarb Pudding Dessert, No-Bake Chocolate Eclair Cake, and Easy No-Bake Blueberry Delight. I grew up enjoying this deliciously refreshing and cool treat every summer of my life. My grandparents had raspberry bushes in their backyard and I would go pick the raspberries fresh off the vines to make this whenever we visited them in Idaho. When Paul and I got married, he fell in love for this dessert big time. He has even requested it for his birthday dessert multiple times over the years, which is saying a lot since he is a hardcore chocolate dessert person and typically complains when I make things that don’t have any chocolate in them. In all honesty, I have meant to post this recipe on the blog here for YEARS. Only, I kept hesitating because my family has always made it with a controversial ingredient, which is a raw egg mixed into the creamy layer that goes under the jello but on top of the Nilla wafer crumbs to protect it from getting completely soggy. I have literally eaten this hundreds of times and never had any issues with it, but the way things are these days, I didn’t want to post the recipe in its original form. Finally, this year I found a suitable replacement and I can hardly tell a difference! Rather than use an egg as a binder, I just use some additional heavy cream instead! It works great and I feel much better sharing the recipe with you this way. Although for what it’s worth, I just might stick with making it the way I always have using our farm fresh eggs from our backyard chickens. You can also get pasteurized eggs at the store which are safe to consume raw, if you want to try out the original version as well. There’s no mistake or omission in the recipe when it comes to the crumb layer on the bottom of this dessert. It’s really just Nilla wafer crumbs without any butter or other binding agent to make it hold together. The creamy layer on top and the moisture from the jello kind of compacts it down and helps it stick together more or less for a delicate, sandy texture that is the perfect contrast to the jiggly jello and creamy whipped cream. And the bursts of tart raspberries are absolutely wonderful with the sweetness of the jello and other ingredients. Everything about this dessert just comes together and makes it one of our family favorite recipes that I hope everybody loves as much as we do! If you were to come to my house during the summer, this is probably what I would serve after dinner because we love it so much.
Recipe Ingredients
Nilla wafers: Nothing is quite the same as sweet tender Nilla Wafers crumbs, but graham crackers or even biscoff cookies can be used instead if you prefer. You can crush them by hand with a rolling pin (affiliate link) and ziploc bag, or take the easy route by using a food processor (affiliate link) or blender instead.Raspberries: I have made this with both fresh and frozen raspberries. Fresh is my favorite, when they are available. If using frozen, no need to thaw them first.Raspberry jello: You will make the jello according to the package directions and let it set up in the fridge for 30 minutes before adding it to the rest of the dessert elements. This actually helps suspend the fresh fruit better throughout the jello.Powdered sugar: This is used to both sweeten the whipped cream that goes on top and make the creamy layer that creates a barrier between the crushed Nilla wafer crumbs and the jello.Heavy cream: I highly recommend using freshly whipped cream to top this dessert. Cool Whip just doesn’t compare, although it can be used in a pinch.Butter: A little salted butter adds richness and balance to the creamy layer under the jello.Vanilla extract: I love using my homemade vanilla extract to flavor my desserts! It adds a depth and complexity that I love to most recipes!
How to Make Raspberry Jello Dessert
Recipe Tips & Tricks
Variations: Although my family only ever does raspberry with this dessert, I’m sure it would be delicious using fresh strawberries with strawberry jello. Or even peaches with peach (if you can find it) or orange jello. Or even blueberries in grape jello. It all depends on what fruit flavor you love! But please do try raspberry at least once because it’s the best!Don’t rush the jello layer: If you are pressed on time, I know it can be tempting to rush that middle layer by sticking the jello in the freezer, but unless you watch it like a hawk the edges will freeze before you know it while the middle is still runny. This dessert can be made 2 days in advance so you have plenty of time to let it set in the fridge.Use real whipped cream: I recently tried Cool Whip again after probably a 5 year hiatus and was reminded why I gave it up in the first place. Nothing can compare to freshly whipped cream on top of desserts!Save some raspberries for a garnish: My family never decorates the top of their raspberry dessert like you see in these pictures. That was my own little touch to make it a little prettier and my husband loved it so much that he always asks me to decorate the top with extra berries whenever I make this recipe.Serving: The trickiest part about this raspberry jello dessert is plating it. Like most jello desserts, it’s wobbly and doesn’t want to corporate to give you pretty, clean slices. Just do the best you can and go with it. I like to use two smaller spatulas to lift a slice and slide it off onto a plate. It’s totally okay if the bottom layer of crumbs spills to the sides a bit. We’re talking family reunion-type jello here, not some fancy dessert that requires sophisticated presentation.
More Raspberry Recipes
The BEST White Chocolate Raspberry CheesecakeRaspberry MacaronsEasy Streusel-Topped Raspberry MuffinsRaspberry Pretzel SaladRaspberry Chocolate TartWhite Chocolate Raspberry Truffle Ice Cream
More States I Have Visited in my American Eats Series
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Raspberry White Chocolate Cheesecake
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