Raspberry Dessert
Fresh Raspberry Jello Dessert is an easy, no-bake recipe that has been in my family for decades! It's a summer favorite made with layers of crushed Nilla Wafer crumbs, creamy filling, a sweet and tart raspberry jello layer with fresh raspberries, and freshly whipped cream on top!
Servings: 15 servings
Ingredients
- 1 (6-ounce) box raspberry jello or two 3-ounce packages
- 4 cups cold water divided
- 1 box finely crushed Nilla Wafers about 2 1/2 cups, divided
- 1 3/4 cups powdered sugar divided
- 1 Tablespoon salted butter melted
- 1 3/4 cups heavy cream divided
- 18 ounces fresh raspberries divided
- 2 teaspoons vanilla extract
Instructions
- Prepare the jello by heating 2 cups of water in the microwave for 4-5 minutes until boiling. Stir in the powdered gelatin until dissolved, then add the remaining 2 cups of cold water and stir. Place in the fridge for 30-60 minutes until thickened and syrupy.1 (6-ounce) box raspberry jello, 4 cups cold water divided
- Crush the Nilla Wafers into fine crumbs using a food processor, blender, or by hand with a rolling pin and heavy duty ziploc bag. Set aside 1/2 cup of the crumbs and pat the remaining crumbs into the bottom of a 9x13-inch pan.1 box finely crushed Nilla Wafers
- Whisk 1 and 1/2 cups of the powdered sugar, melted butter, and 1/4 cup of the cream in a medium bowl until thick but drizzly. If the mixture is too thick to drizzle add a little additional cream, one tablespoon at a time. Drizzle this over the Nilla Wafer crumbs. It's okay for some of the crumbs to peek through and there is no need to spread the creamy layer to the edges.1 3/4 cups powdered sugar divided, 1 Tablespoon salted butter, 1 3/4 cups heavy cream divided
- Sprinkle the raspberries evenly over the creamy layer, reserving your best looking raspberries for decorating the top of the dessert when it's done.18 ounces fresh raspberries
- Pour the syrupy, cooled jello over the raspberries, then place in the fridge for 2-3 hours until completely set.
- Make the whipped cream by combining the remaining 1 and 1/2 cups of heavy cream with the remaining 1/4 cup of powdered sugar and vanilla extract in a large bowl. Use a stand mixer fitted with a whisk attachment or a hand mixer to beat the cream until stiff peaks form, taking care not to overbeat it. Spread in an even layer on top of the set jello.2 teaspoons vanilla extract
- Sprinkle the reserved Nilla Wafer crumbs over the whipped cream, then decorate with the reserved raspberries. Slice into squares and serve.
Notes
- Original version: In our original family recipe, we use 1 egg in place of the 1/4 cup of heavy cream. I still make it that way often, although the cream is a safer version that works almost just as well for anyone who doesn't have access to pasteurized or farm fresh eggs.
- Halving the recipe: This recipe can easily be halved and made in a smaller 8x8-inch dish. But it's always so popular and we love it so much that we have taken to making the larger 9x13-inch version most regularly.
Nutrition
Calories: 303kcal | Carbohydrates: 40g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 161mg | Potassium: 91mg | Fiber: 3g | Sugar: 28g | Vitamin A: 457IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 1mg
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