Friday, January 13, 2012

Raspberry Jello Salad

This is the yummiest jello salad I've had. (I wish I knew how to capture how good it is with a camera - but have a hard time with food pictures.) And it's super easy too.

Here's how to make it:

You start out with a Cook & Serve Vanilla pudding, Cook & Serve Tapioca pudding and Raspberry Jello.

Stir it all together with 3 c. water.
Bring to a rapid boil.

Pour into pan and let set in fridge. (Next time I'm using a bowl - one less dish to wash)

 Stir together with cool whip and fresh or frozen fruit. (I used some of the raspberries we froze during the summer.)

Raspberry Jello Salad
3 oz. Cook and Serve Vanilla Pudding
3 oz. Cook and Serve Tapioca Pudding
3 oz. Raspberry Jello
3 c. water
1 container Cool Whip (I only used about 1/2)
fresh or frozen fruit

Mix together puddings, jello and water. Bring to a rapid boil.
Let set in fridge. Stir in cool whip and fruit.

I absolutely loved this with raspberries, but you could use any fruit and any jello flavoring as well.

I hope you like it too.


  1. Yum! Thanks for sharing this recipe at Shine on Fridays!

  2. mmmmmmmmmmmmmmm.... yummy! i'm hungry for something sweet for my late night snack. this would totally do the trick! thanks for linking it up last week!

  3. Such a "mormon" recipe. I love this and we have this all the time!!