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
- 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