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Raspberry Jell-O Salad

Desserts

Jennifer Scott
August 25, 2025

why make this recipe

Raspberry Jell-O Salad is a delightful and refreshing dish that is perfect for gatherings, picnics, or even a simple family dinner. This vibrant dessert is not only visually appealing with its rich red color, but it also offers a wonderful combination of sweet and tart flavors. Plus, it’s easy to make and can be prepared ahead of time, making it a practical choice for busy cooks.

how to make Raspberry Jell-O Salad

Ingredients:

1 6-oz. package raspberry powdered gelatin
2 10-oz. bags frozen raspberries
2 Tbsp. fresh lemon juice
1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided
3 graham cracker sheets
2 Tbsp. unsalted butter
3 Tbsp. sugar, divided
4 oz. cream cheese, room temperature
1 cup chilled heavy cream

Directions:

Prepare the Jell-O: Start by bringing 2 cups of water to a boil in a large saucepan. Once boiling, remove it from heat and add the 6-oz. package of raspberry powdered gelatin. Stir until fully dissolved. Next, add the two bags of frozen raspberries, the fresh lemon juice, and ¼ tsp. of kosher salt. Mix everything together and pour it into a dish that holds 1½ to 2 quarts. Chill the mixture until it sets, which takes at least 2 hours.
Make the crust: While the Jell-O is chilling, crush the graham crackers in a small bowl until they resemble coarse crumbs, about the size of lentils. Then, melt the unsalted butter in a medium nonstick skillet over medium heat. Add the graham cracker crumbs, 1 Tbsp. of sugar, and ½ tsp. of kosher salt. Stir until the crumbs are golden brown, about 5 minutes. Transfer the mixture to a small plate and let it cool.
Prepare the cream layer: In a medium bowl, use an electric mixer on high speed to beat the room temperature cream cheese with the remaining ½ tsp. of kosher salt until it’s smooth, which takes about 5 minutes. Then, stop the mixer and add the chilled heavy cream and the remaining 2 Tbsp. of sugar. Beat on medium-low speed until firm peaks form, which should take about 5 minutes.
Assemble the salad: Once the Jell-O has set, spread the whipped cream evenly over the top. Use a spoon or an offset spatula to smooth the surface. Chill the entire dish for at least another 15 minutes.
Serve: Just before serving, sprinkle the graham cracker crumbs over the top of the Jell-O salad.

Do Ahead:

You can prepare the Jell-O up to 2 days in advance; just cover it and keep it chilled. You can also assemble the Jell-O salad without the crumbs 2 hours ahead of time, keeping it chilled until serving.

how to serve Raspberry Jell-O Salad

Raspberry Jell-O Salad can be served as a refreshing dessert at the end of a meal. It’s ideal for summer barbecues, holiday potlucks, or birthday parties. Simply slice into squares and serve chilled for a light and pleasing treat.

how to store Raspberry Jell-O Salad

You can store leftover Raspberry Jell-O Salad in an airtight container in the refrigerator for up to 3 days. It’s best to keep the graham cracker crumbs separate until you’re ready to serve, as they can become soggy when mixed with the Jell-O.

tips to make Raspberry Jell-O Salad

Ensure the cream cheese is at room temperature before mixing to avoid lumps.
Use a hand mixer for an easier whipping process if you don’t have a stand mixer.
Experiment with other frozen fruits like strawberries or blueberries for different flavors.

variation

You can add a layer of chopped fresh fruits like strawberries or bananas between the Jell-O and the cream layer to create more texture and flavor. Alternatively, you can use a different flavor of Jell-O to match seasonal fruits.

FAQs

Can I use fresh raspberries instead of frozen?
Yes, you can use fresh raspberries, but they might release more juice and change the texture slightly.
How long does it take for the Jell-O to set?
The Jell-O typically takes at least 2 hours to set completely in the refrigerator.
Can I make this dessert dairy-free?
You can substitute the cream cheese and heavy cream with non-dairy alternatives like coconut cream and vegan cream cheese for a dairy-free version.

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Jennifer Scott

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