Raspberry Jello Fruit Fluff Recipes

EASY RASPBERRY PEACH FLUFF JELLO FRUIT SALAD RECIPE

Steps:

• Dice/Chop or slice the peaches and mangos into bite-size bits
• Gently fold all the fruit with the raspberry jello packet until jello is dissolved
• Add cottage cheese, whipped cream (or cool whip), mini marshmallows and coconut.
• Gently Fold ingredients together until fluffed and well blended.
• Garnish with fresh raspberries, a pinch of shredded coconut and a little piece of peaches or mangos.
• Serve immediately.

RASPBERRY FLUFF JELLO SALAD

Steps:

• In a saucepan, bring water to a boil. Whisk in pudding mixes and jello. Return to a boil, stirring constantly, and boil for 1 minute. Remove from the heat, pour into a container, and cool completely.
• Refrigerate jello mixture for several hours or overnight. Gently fold in cool whip and raspberries, being careful not to stir to vigorously. Keep refrigerated until ready to eat.
• Top with additional raspberries and serve.

RASPBERRY FLUFF JELLO SALAD RECIPE

Steps:

• Mix together pudding, Jell-o, water, and lemon juice in saucepan over medium heat until it boils.
• Once it comes to a full rolling boil, remove from heat and pour into large bowl.
• Cover with plastic wrap and refrigerate until mixture has thickened (about 3 hours).
• With an electric mixer, beat jello until creamy. Gently fold in Cool Whip.
• Then add in raspberries until completely mixed together.
• Stick back into the fridge and chill for about an hour before serving.

RASPBERRY FLUFF

Steps:

• In a large bowl mix 1 cup boiling water with raspberry jello. Mix until jello is completely dissolved.
• Add yogurt and mix well.
• Add cool whip and mix well.
• Pour or spoon into dessert cups.
• Chill until set.

RASPBERRY JELLO FRUIT FLUFF

Steps:

• Completely dissolve the raspberry gelatin in the boiling water.
• Add cold water.
• Stir in the raspberry sauce.
• Cool until thickened but not firm.
• Whip the gelatin until frothy and lighter in color.
• Fold the whipped topping into the whipped gelatin until there are no white streaks.
• Gently fold the raspberries into the mixture.
• Use a few berries for decoration.
• Refrigerate until firm, about three hours.