Raspberry Cool Whip Jello

Raspberry cool whip jello dessert recipe

The Spruce Eats / Teena Agnel

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 8 to 10 servings
Nutritional Guidelines (per serving)
236 Calories
17g Fat
20g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 236
% Daily Value*
Total Fat 17g 21%
Saturated Fat 13g 66%
Cholesterol 12mg 4%
Sodium 106mg 5%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 5%
Total Sugars 18g
Protein 3g
Vitamin C 5mg 26%
Calcium 50mg 4%
Iron 0mg 1%
Potassium 104mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It may be a bit retro, but this Cool Whip Jello is a great recipe for a holiday or potluck and may even be the hit at the dessert table. Raspberry gelatin is combined with whipped topping, then layered with a mixture of cream cheese, sugar, and Cool Whip. The finishing touch is a garnish of fresh raspberries.

The pretty pink color is perfect for Easter, a baby or bridal shower, and even Christmastime. Use a decorative clear glass dish with high sides so everyone can see the attractive layers.


  • 1 (3-ounce) package raspberry Jello

  • 2/3 cup boiling water

  • 1/2 cup cold water

  • 2 tablespoons sugar

  • 8 ounces low-fat cream cheese, softened

  • 1/4 cup skim milk

  • 2 (9-ounce) containers thawed low-fat Cool Whip, divided

  • 1 cup raspberries, for garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients for raspberry cool whip jello
    The Spruce Eats / Teena Agnel
  2. Place the Jello powder in a large bowl. Add the boiling water and stir until dissolved. Stir in the cold water.

    Place jello in bowl
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  3. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

    Cover the bowl
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  4. Meanwhile, beat the sugar and cream cheese with an electric mixer until smooth and fluffy.

    Beat sugar and cream cheese
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  5. Beat in the milk. Stir in one container of Cool ​Whip.

    Beat in milk
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  6. Remove Jello from the refrigerator and stir in the remaining container of the Cool Whip until completely smooth.

    Remove jello from fridge
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  7. In a glass bowl with tall sides, pour half of the raspberry Jello mixture, leveling it out.

    Pour raspberry jello in
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  8. Top with the cream cheese-Cool Whip mixture, using a rubber spatula to even out.

    Top with cool whip
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  9. Add the remaining raspberry Jello mixture, smoothing out the top.

    Add mix
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  10. Refrigerate until set, about 1 hour.

  11. Garnish with raspberries in whatever design you prefer.

    Garnish with raspberries
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  12. Enjoy!

    The Spruce Eats / Teena Agnel