Collected Recipe · Raspberry Vanilla Dessert Salad
Raspberry Jello Salad
A quick, no-cook creamy raspberry salad made with vanilla pudding mix, yogurt and whipped topping. Despite the name, the printed ingredients contain no gelatin.
- Servings
- 12
- Prep time
- 5 minutes
Ingredients
- 1 (5.1-ounce) box instant vanilla pudding mix
- 1 (32-ounce) container vanilla yogurt
- 1 (8-ounce) container Cool Whip, thawed
- 1 (12-ounce) package frozen raspberries
Directions
- Stir the dry instant pudding mix into the vanilla yogurt in a large bowl until thoroughly combined.
- Gently fold in the thawed whipped topping.
- Fold in frozen raspberries, then serve immediately or chill. The berries will soften and tint the mixture as they thaw.
- Keep refrigerated until serving.
Nutrition (as printed)
Per serving: 122 calories; 18 g carbohydrates; 5 g protein; 4 g fat; 3 g saturated fat; 4 mg cholesterol; 64 mg sodium; 227 mg potassium; 2 g fiber; 16 g sugar; vitamin A 55 IU; vitamin C 8 mg; calcium 150 mg; iron 0.3 mg. Figures are from the original printout and have not been independently verified.
Source and Archive Notes
The photographed printout credits Jessica & Nellie and labels the dish “Raspberry Jello Salad.” This is a third-party recipe collected for reference, not an original Hungry Canary recipe. The instructions here are paraphrased rather than copied word for word. Original publisher's website and direct article link were not shown in the photograph.
The original version includes dairy and sugar, and uses raspberries, not strawberries. It has not been reported as newly tested in The Hungry Canary kitchen.