5.0 from 3 votes
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 Time
10 mins
Cook Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 15 servings
Calories: 303 kcal
Course:
Dessert
Cuisine:
American
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.
- 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.
- 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.
- 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 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.
- Sprinkle the reserved Nilla Wafer crumbs over the whipped cream, then decorate with the reserved raspberries. Slice into squares and serve.
Cup of Yum
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 Information
Calories
303kcal
(15%)
Carbohydrates
40g
(13%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
43mg
(14%)
Sodium
161mg
(7%)
Potassium
91mg
(3%)
Fiber
3g
(12%)
Sugar
28g
(56%)
Vitamin A
457IU
(9%)
Vitamin C
9mg
(10%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15servings
Amount Per Serving
Calories 303
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 161mg | 7% |
| Potassium | 91mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 457IU | 9% |
| Vitamin C | 9mg | 10% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.