The Best Raspberry Salad
Raspberry Salad is my favorite salad! It is so creamy and delicious. It’s a summer family favorite! I like to use a lot of raspberries. I need at least one raspberry in every bite. Enjoy!
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When I say this is my favorite, I could eat it every week. I request it for Mother’s Day and my birthday every year. It is on the menu for all of our barbecues. I love to make it for Christmas or Christmas Eve dinner-it is so pretty, too!
Don’t forget to add a lot of raspberries. Add more to the top to make it look pretty. This is on the menu for Mother’s Day on Sunday, of course!! As my family gets bigger, I have found that I need to double this recipe so everyone gets a good helping and there are leftovers for me for the next few days!!
Ingredients Needed for Raspberry Salad:
Cook and serve tapioca pudding
Cook and serve vanilla pudding
Jell-O raspberry gelatin
water
Cool Whip whipped topping
fresh raspberries
Instructions for Raspberry Salad Recipe:
Pour water and the contents of the 2 boxes of pudding and 1 box of gelatin into a sauce pan. Stir as you bring the mixture to a boil.
When it reaches a boil and gelatin is dissolved, remove from the heat.
Allow mixture to cool for about five minutes. Then, pour mixture into a large bowl and refrigerate over night. (I have also made this early in the morning and served it for dinner).
Before serving, stir the mixture with a wire whisk. Then, add whipped topping and blend well.
Carefully fold in raspberries.
Refrigerate until ready to serve. Enjoy!!
Other Delicious Salad Recipes You Will Love: 💕
Raspberry Salad
My favorite fruit salad, it's easy and delicious!!
Ingredients
- 3 ounce box tapioca pudding cook and serve
- 3 ounce box vanilla pudding cook and serve
- 3 ounce box raspberry Jell-O gelatin
- 3 cups water
- 8 ounce container Cool Whip whipped topping
- 3 cups fresh raspberries
Instructions
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Pour water and contents of the two boxes of pudding and one box of Jell-O gelatin into a sauce pan.
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Stir continually as you bring the mixture to a boil.
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Boil until dissolved.
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Remove from heat and allow mixture to cool-about five minutes.
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Pour into a bigger serving bowl, cover and refrigerate over night-or until well set (I have made this in the morning and served it that night).
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When mixture is set, stir with a wire whisk.
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Add Cool Whip whipped topping and blend well.
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Fold in raspberries, carefully.
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Refrigerate until ready to serve.
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Enjoy!!
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