Ingredients
Category Ingredient Amount Notes
The Base Raspberry gelatin mix 1 box (3 oz) Standard size
Vanilla instant pudding mix 1 box (3.4 oz) Dry, do not prepare according to box
Boiling water 1 cup To dissolve the gelatin
Cold water 1/2 cup To cool the mixture down
The Mix-Ins Whipped topping (e.g., Cool Whip) 8 oz Thawed
Mini marshmallows 2 cups White or multi-colored
Frozen raspberries 12 oz Thawed slightly and gently drained
Optional Garnish Fresh raspberries & mint For a beautiful finish
How to Make It
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How to Make It
1-Dissolve the gelatin
5 minutes
In a large mixing bowl, whisk the dry raspberry gelatin powder with 1 cup of boiling water until the powder is entirely dissolved. Stir in 1/2 cup of cold water.
2-Whisk in the pudding mix
10-15 minutes (cooling)
Whisk the dry vanilla instant pudding mix into the warm gelatin liquid until completely smooth and free of lumps. Place the bowl in the refrigerator for about 10 to 15 minutes, stirring occasionally, until it thickens slightly but hasn’t fully set.
3-Fold in the fluff
3 minutes
Remove the bowl from the fridge. Using a rubber spatula, gently fold in the thawed whipped topping until the mixture turns a uniform, beautiful pastel pink.
4-Add the fruit and marshmallows
2 minutes
Gently fold in the mini marshmallows and the slightly thawed raspberries. Try not to over-mix here; you want some of those raspberries to remain whole for beautiful bursts of tart flavor.
5-Chill and set
2 hours
Cover the bowl and refrigerate for at least 2 hours (or overnight) to allow the marshmallows to soften slightly and the gelatin to fully set into its signature light, scoopable structure. Garnish with fresh raspberries just before serving.
The Marshmallow Secret: Letting the dessert sit in the fridge for at least 4 hours actually improves the texture. The marshmallows absorb a tiny bit of moisture from the pudding base, turning them incredibly soft and pillowy—almost melting into the fluff itself
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