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5 from 1 vote

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!
Prep Time10 mins
Cook Time5 mins
Additional Time4 hrs
Total Time4 hrs 15 mins
Course: Dessert
Cuisine: American
Servings: 15 servings
Calories: 303kcal
Author: Amy Nash


  • 6 ounces raspberry jello mix or two 3-ounce packages
  • 4 cups cold water divided
  • 1 box finely crushed Nilla Wafers about 2 ½ cups, divided
  • 1 ¾ cups powdered sugar divided
  • 1 Tablespoon salted butter melted
  • 1 ¾ cups heavy cream divided
  • 18 ounces fresh raspberries divided
  • 2 teaspoons vanilla extract


  • 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.
  • 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 ½ cup of the crumbs and pat the remaining crumbs into the bottom of a 9x13-inch pan.
  • Whisk 1 and ½ cups of the powdered sugar, melted butter, and ¼ 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.
  • Sprinkle the raspberries evenly over the creamy layer, reserving your best looking raspberries for decorating the top of the dessert when it's done.
  • 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 ½ cups of heavy cream with the remaining ¼ 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.
  • Sprinkle the reserved Nilla Wafer crumbs over the whipped cream, then decorate with the reserved raspberries. Slice into squares and serve.


  • Original version: In our original family recipe, we use 1 egg in place of the ¼ 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.


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