This layered dessert is light, fruity, and creamy — a true classic!
Perfect for summer picnics, family gatherings, or holiday dinners.
Each spoonful bursts with sweet raspberry flavor and a velvety cream layer that melts in your mouth.
Ingredients
Bottom Layer:
1 package (6 oz / 170 g) raspberry Jello gelatin
2 cups boiling water
1½ cups cold water
1 can (20 oz / 565 g) crushed pineapple, drained
2 cups fresh or frozen raspberries
Cream Layer:
1 package (8 oz / 225 g) cream cheese, softened
½ cup (100 g) granulated sugar
1 cup (240 ml) heavy cream or whipped topping
Topping (optional):
Extra whipped cream
Fresh raspberries for garnish
Instructions
- Make the Jello Layer:
In a large bowl, dissolve raspberry Jello in boiling water. Stir until completely dissolved.
Add cold water and mix well.
Stir in crushed pineapple and raspberries.
Pour into a 9×13-inch dish.
Refrigerate for about 3–4 hours, or until fully set. - Prepare the Cream Layer:
In a separate bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Gently fold in whipped cream (or whipped topping) until light and fluffy. - Assemble:
Once the Jello layer is firm, spread the cream mixture evenly over the top.
Smooth the surface with a spatula. - Chill Again:
Refrigerate for at least 1 hour before serving to let the layers set together. - Serve:
Garnish with extra whipped cream and fresh raspberries for a beautiful finish. Tips:
You can replace raspberry Jello with strawberry or cherry Jello for a flavor twist.
For a lighter version, use light cream cheese and sugar-free Jello.
Enjoy