Rasberry Fluff Jello Salad Food

RASPBERRY JELLO SALAD

Steps:

• In a large bowl, combine the pudding mix and the vanilla yogurt, stirring until well mixed.
• Fold Cool Whip into the mixture. (You can use a spatula or a whisk!)
• Lastly, fold in the raspberries. I had set mine out for about 10 minutes before making the salad, but you can put them in frozen and they will thaw very quickly so you can serve the salad right after mixing. If you don't serve the salad immediately, the raspberries will thaw more and the juices will add a raspberry flavor to the entire mixture - I like it both ways!

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.

RASBERRY FLUFF JELLO SALAD

Steps:

• Bring water to a boil, then add the 3 boxes of jello puddings.
• Stir constantly until mixture starts to thicken. Pour into serving bowl; let set overnight.
• Just before serving, add 12 ounces Cool Whip and 1 bag frozen rasberries partly thawed.
• Stir together.

STRAWBERRY - BANANA JELLO FRUIT FLUFF SALAD

Steps:

• Mix hot water with puddings and Jell-O mix in a small saucepan.
• Stir over medium high heat approximately 5 minutes.
• Let cool on stovetop completely.
• Stir in Cool Whip & fruit.
• Transfer to large serving bowl.
• Cover & refrigerate overnight.

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.