Raspberry Layered Dessert

Did ya’ll have a happy Fourth? We certainly had a good time! We were out at a family friend’s house on the water – and it was definitely a little hot! I made a little patriotic dessert dish that turned out divine – it’s the perfect summertime treat! In the original recipe, it’s topped with a pretzel concoction but I made it a little healthier by topping with some Driscoll’s raspberries and blueberries – in the form of an American flag! Although you could create any kind of design or top with all raspberries or all blueberries (or any other kind of berries). I meant to actually post the recipe yesterday but got sidetracked with some work stuff – so to Bob, who was eagerly anticipating this recipe post, I’m sorry if you were looking for it! I’ll post it two ways: the first is the less-bad-for-you-way that I make it, the second is the full sugar, full fat way that it’s meant to be eaten. Enjoy!

Option one: Ingredients for the light version

4 3oz packets of sugar free raspberry Jello
4 cups boiling water
2 10oz bags of frozen raspberries
1 TBSP lime juice
2 8oz packs of 1/3 less fat cream cheese, softened
2 8 oz containers of light cool whip
Up to 1 cup sugar
Berries to top it with

1. In a large mixing bowl, mix the raspberry Jello with the boiling water. Once the Jello is fully dissolved, add the lime juice and raspberries and stir – careful, it will start to gel pretty quickly!

2. Pour into a long, glass dish (9×13 is what I use). Refrigerate until set.

3. Using an electric mixer, mix the cream cheese and cool whip until well blended. Add the sugar to taste – I start with half a cup and go up to a full cup depending on how sweet it tastes. Make sure that is well blended!

4. Smooth the mixture over the Jello that has already set. Refrigerate 30 minutes.

5. Top with your favorite fruits – I LOVE the blueberries on top. It creates the perfect texture between the three layers!

Option two: Ingredients for the regular version

2 6oz packets of regular raspberry Jello
4 cups boiling water
2 10oz bags of frozen raspberries
1 TBSP lime juice
2 8oz packs of regular cream cheese, softened
2 8 oz containers of regular cool whip
Up to 2 cups sugar
2 cups crushed pretzels
1/2 cup sugar
1/2 cup butter

1. Repeat steps 1-4 above.

2. Mix the pretzels, sugar and butter in a bowl. Place on a cookie sheet and bake at 350 degrees for 10 minutes. Top the dessert with the pretzels just before serving (so they don’t get soggy!).


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    Delicious 🙂 This is similar to the strawberry pretzel dessert I made last week. I bet this is delicious with raspberries! I will try this in a few days (have dessert in the fridge at the moment) and I bet it will be a hit here too. Thank you for sharing this


  1. […] {and btw, if you haven’t figured out what you’re making for dessert today, you can check out the recipe here. It’s delicious and SUPER easy!}. You could also do crushed graham crackers if fruit or […]

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