This Raspberry Cream Cheese Jello Salad is a delightful blend of sweet, tangy, and creamy flavors that’s as refreshing as it is indulgent. With juicy raspberries, velvety cream cheese, and a hint of jiggly Jello, every bite offers a playful mix of textures that’s perfect for any occasion. It’s a crowd-pleaser that’s surprisingly easy to prepare, needing just over three hours to set—ideal for making ahead and letting the flavors meld beautifully.
Packed with vibrant colors and a balance of fruity sweetness and rich creaminess, this dish is a feast for the senses. At just 165 calories per serving, it’s a guilt-free treat that brings a touch of nostalgia and a burst of freshness to your table. Whether it’s a summer picnic or a holiday spread, this salad is sure to steal the spotlight!
Ingredients for Raspberry Cream Cheese Jello Salad
- 1 (29 ounce) can sliced pears (reserve 1 cup of the juice, discard the rest)
- 1 cup water
- 1 (6 ounce) box raspberry jello
- 1 (8 ounce) package cream cheese (softened to room temperature)
- 1 (12 ounce) package Cool Whip (thawed)
- 1 cup whipped cream (optional, for topping)
- 1 cup fresh raspberries (optional, for topping)
Step-by-Step Instructions
- Prepare the pear juice: Open the can of pears and drain 1 cup of the juice into a bowl. Discard the remaining juice.
- Heat the liquid: Add 1 cup of water to the pear juice and microwave the mixture for 2-3 minutes, or until it reaches a boil.
- Dissolve the jello: Stir the raspberry jello into the boiling liquid until fully dissolved. Let the mixture cool in the fridge for 7-10 minutes. (Do not let it set; it should just cool slightly.)
- Blend the ingredients: In a large blender, combine the pears, softened cream cheese, cooled jello mixture, and Cool Whip. Blend until smooth and fully combined.
- Set the jello: Pour the mixture into a 9×13 inch pan and refrigerate for 3-4 hours, or until completely set. (For best results, let it set overnight.)
- Serve and garnish: Slice into squares and top with whipped cream and fresh raspberries, if desired. Enjoy chilled!
Creative Toppings and Presentation Ideas
Elevate your Raspberry Cream Cheese Jello Salad with fun and flavorful toppings! In addition to whipped cream and fresh raspberries, try adding a sprinkle of toasted coconut flakes or crushed graham crackers for a delightful crunch. For a pop of color, garnish with mint leaves or a drizzle of raspberry syrup. Serve in individual dessert cups for a fancy touch at parties!
Make-Ahead and Storage Tips
This jello salad is perfect for prepping ahead! You can prepare it up to 24 hours in advance and store it covered in the fridge until ready to serve. Leftovers will stay fresh for 2-3 days when stored in an airtight container. Avoid freezing, as the texture may become grainy.
Recipe Variations to Try
Switch up the flavors to suit your taste! Use strawberry or cherry jello instead of raspberry for a different twist. For a tropical vibe, swap the pears for canned pineapple and use pineapple juice in place of pear juice. You can also substitute Greek yogurt for Cool Whip for a tangier, lighter version.
Time-Saving Hacks
Short on time? Use pre-whipped cream cheese to skip the softening step. If you’re in a rush, pour the jello mixture into a shallow pan or individual molds to speed up the setting process—it’ll firm up in about 1-2 hours instead of 3-4!
Common Questions Answered
Can I use fresh fruit instead of canned pears? Absolutely! Just make sure to blend the fresh pears thoroughly to achieve a smooth texture. What if I don’t have a blender? No problem—use a hand mixer or food processor to combine the ingredients. For a chunkier texture, mash the pears and cream cheese by hand before mixing in the jello and Cool Whip.
Raspberry Cream Cheese Jello Salad Recipe
Ingredients
- 1 can sliced pears (29 ounce) reserve 1 cup of the juice
- 1 cup water
- 1 box raspberry jello (6 ounce)
- 1 package cream cheese (8 ounce) softened
- 1 package Cool Whip (12 ounce) thawed
- 1 cup whipped cream optional topping
- 1 cup raspberries optional topping
Instructions
- Open can of pears and drain 1 cup of the pear juice into a bowl. Set bowl aside and throw away the rest of the juice.
- Add 1 cup of water to pear juice and microwave the liquid for 2-3 minutes or until water is boiling.
- Add box of raspberry jello to the boiling liquid and stir until all jello has dissolved. Set bowl in fridge and allow it to cool for about 7-10 minutes (you don’t want the jello to set, you just want it to cool down).
- Dump pears and softened cream cheese into a large blender. Add in cooled jello and Cool Whip. Blend until completely combined.
- Pour jello into 9 x 13 inch pan and set in the fridge until jello is completely set (should take 3-4 hours – you could also let it set up overnight).
- Serve topped with whipped cream and fresh raspberries.