Whipped Raspberry Instant Pudding Recipes

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RASPBERRY YOGURT PUDDING SALAD



Raspberry Yogurt Pudding Salad image

Creamy, sweet, light, fluffy, delicious! Raspberry yogurt salad is sure to be a favorite side dish or dessert.

Provided by Melanie

Categories     Desserts     Salads     Side Dish

Time 10m

Number Of Ingredients 4

2 small boxes instant cheesecake pudding mix (or white chocolate pudding mix) (3.4 ounces each)
32 ounces strawberry yogurt
16 ounces whipped topping (Cool Whip)
16 ounces frozen raspberries (or any frozen fruit)

Steps:

  • In a large bowl, beat together the dry pudding mix and yogurt. I prefer using an electric mixer for this.
  • Then fold in the Cool Whip whipped topping. (The lumps go away as you keep folding.)
  • Fold in the frozen raspberries (any frozen fruit will work).
  • Keep refrigerated.

Nutrition Facts : Calories 182 kcal, Carbohydrate 29 g, Protein 4 g, Fat 6 g, Sodium 71 mg, Fiber 3 g, Sugar 24 g, ServingSize 1 serving

JELLO WHIP FROSTING



Jello Whip Frosting image

I'm a big fan of using Jello Instant Pudding and Cool Whip as a frosting for cupcakes, so I assumed there must be a typically-used fruity Instant Jello equivalent. Long story short, there was not. I put this together using some of the bits and pieces of recipes I could find, and some spur-of-the-moment thinking when I thought it was going to go all wrong. My first attempt was using raspberry flavour on chocolate cupcakes, but experiment with different flavours and see what you like best!

Provided by Torricus

Categories     Dessert

Time 1h20m

Yield 3 cups, 24 serving(s)

Number Of Ingredients 5

1 (85 g) package jelly powder (any flavour)
2 cups Cool Whip Topping
1/2 cup ice cube
1/2 cup boiling water
1/2 cup cold water (approximately)

Steps:

  • Stir 1 package of jelly powder in 1/2 cup boiling water for 2 min., until dissolved.
  • Add enough cold water to 1/2 cup ice cubes to make up 3/4 cup. Stir into jelly powder until ice is completely melted.
  • Whisk in 1 1/2 cups Cool Whip Topping with a wire whisk.
  • Refrigerate approximately 1 hour, or until it is no longer liquid (more like a mousse consistency).
  • Break up the mixture a little bit with a spatula.
  • Gently fold in remaining 1/2 cup of Cool Whip, blending until desired consistency is reached.
  • Frost cakes or cupcakes using a knife, spatula or piping bag - whatever you use for normally frosting cakes!

INSTANT PUDDING WHIPPED CREAM



Instant Pudding Whipped Cream image

It is a versatile frosting without the to-sweet flavor. Works well for decorating and piping. Also a good cake filling. On top of all that, it's super simple. Great for ice cream cakes. More stable that plain whipped cream frosting.

Provided by Cakeflake

Categories     Dessert

Time 5m

Yield 1 cake+filling, 6-8 serving(s)

Number Of Ingredients 2

2 cups whipping cream (equal to the amount of milk called for on the pudding box)
4 ounces instant pudding mix (any flavor you prefer)

Steps:

  • Chill mixing bowl (metal) and beater(s).
  • Whip the cream for a few minutes
  • and then add your instant pudding.
  • Watch as you continue whipping it as it gets firm fast.
  • If it gets firm to fast, add a little milk to bring it to your desired consistency.
  • To make larger or smaller batches use an amount of whipping cream equal to the amount of milk called for on the pudding box.

PUDDING YOGURT RASPBERRY DESSERT



Pudding Yogurt Raspberry Dessert image

Sweet, creamy, and fluffy, this PUDDING YOGURT RASPBERRY DESSERT is filled with fresh, delicious flavors that everyone will love!

Number Of Ingredients 5

1 package of dry instant vanilla pudding mix (3.4 oz)
Cool Whip (8 oz)
vanilla yogurt (32 oz)
2 cups frozen raspberries
fresh raspberries for top (optional)

Steps:

  • Mix vanilla pudding mix, Cool Whip, and vanilla yogurt together. Fold in frozen raspberries. Spread fresh raspberries on top if desired.

WHIPPED RASPBERRY INSTANT PUDDING



Whipped Raspberry Instant Pudding image

This is a very quick and easy recipe the whole texture of the pudding comes from the way you have to whip it. Overall it takes about 20 to 25 minutes to complete.

Provided by July2014

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 25m

Yield 2

Number Of Ingredients 2

2 cups fresh raspberries
3 tablespoons white sugar

Steps:

  • Mash raspberries in a bowl using the back of a spoon until a jelly-like layer forms on top. Freeze for 5 minutes.
  • Mix sugar into mashed raspberries, spooning the bottom layer of raspberries over the top and you stir. Repeat 5 or 6 times until fully incorporated; freeze for 15 minutes. Serve chilled.

Nutrition Facts : Calories 132.8 calories, Carbohydrate 33 g, Fat 0.7 g, Fiber 8.4 g, Protein 1.1 g, Sugar 24.6 g

RASPBERRY CREAM TRIFLE



Raspberry Cream Trifle image

Here's a dessert that's delicious, simple and inviting. You can vary the flavor by substituting strawberries or peaches (with preserves to match) for the raspberries. -Donna Huitema, Whitby, Ontario

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 14-16 servings.

Number Of Ingredients 9

1 can (14 ounces) sweetened condensed milk
1 cup cold water
1 teaspoon almond extract
1 package (3.4 ounces) instant vanilla pudding mix
2 cups heavy whipping cream, whipped
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 tablespoons seedless raspberry jam
2 cups fresh raspberries
Chocolate curls and fresh mint

Steps:

  • In a large bowl, beat the milk, water and extract until blended. Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and chill until mixture is partially set. Fold in the whipped cream., Place half of the cake cubes in a 2-qt. glass serving bowl. Top with half of the cream mixture. Carefully spread with jam. Sprinkle with 1 cup raspberries. Layer with remaining cake cubes, cream mixture and raspberries. Garnish with chocolate curls and mint.

Nutrition Facts :

RASPBERRY FLUFF JELLO SALAD RECIPE



Raspberry Fluff Jello Salad Recipe image

Light and fluffy, this Raspberry Fluff Jell-O Salad only has 5 ingredients and comes together in a matter of minutes. It's the perfect light dessert or even side dish at your potluck party.

Provided by Camille Beckstrand

Categories     Dessert     Salad

Time 3h20m

Number Of Ingredients 6

4.6 ounces cook and serve vanilla pudding mix (1 package, (Instant Pudding will NOT work))
6 ounces raspberry Jell-o (1 package)
3 cups water
1 teaspoon lemon juice
16 ounces cool whip (1 container, (lite or fat-free is fine))
3 cups raspberries ((sometimes I add blackberries and blueberries too! Any fresh/frozen berries will do))

Steps:

  • Mix together pudding, Jell-o, water, and lemon juice in saucepan over medium heat until it boils.
  • Once it comes to a full rolling boil, remove from heat and pour into large bowl.
  • Cover with plastic wrap and refrigerate until mixture has thickened (about 3 hours).
  • With an electric mixer, beat jello until creamy. Gently fold in Cool Whip.
  • Then add in raspberries until completely mixed together.
  • Stick back into the fridge and chill for about an hour before serving.

Nutrition Facts : Calories 167 kcal, Carbohydrate 36 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 165 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving

FROZEN RASPBERRY LEMONADE PIE RECIPE



Frozen Raspberry Lemonade Pie Recipe image

Yield 8

Number Of Ingredients 9

1 1/2 cups graham cracker crumbs
3 Tablespoons sugar
1/3 cup butter (melted)
1 (3.4 ounce) box instant lemon pudding
2 cups milk
6 Tablespoons lemon juice
1 (8 ounce) package Cool Whip
12 ounces fresh raspberries
2 Tablespoons sugar

Steps:

  • Heat oven to 350 degrees.
  • Mix together graham cracker crumbs, sugar, and melted butter until well blended. Press mixture firmly into bottom and side of a lightly greased 9 inch pie pan. Bake for 9-10 minutes until set. Cool completely.
  • In a mixing bowl whisk together the pudding mix and milk until thick. Then add in the lemon juice and stir to combine. Fold the cool whip into the pudding mixture until combined.
  • In a food processor blend the raspberries and sugar together until smooth.
  • Pour a little less than half of the lemon filling into the cooled pie crust and spread evenly. Then pour half of the raspberry filling over the pudding. Then add more lemon filling over the raspberry and spread carefully. Drizzle the top of the pudding with the remaining raspberry puree. Use a knife and swirl the raspberry filling into the pie.
  • Cove the pie pan with foil and freeze for about 3 hours.
  • Thaw slightly before serving.
  • (You will have a little lemon filling left over after filling your pie crust)

RASPBERRY VANILLA PUDDING PARFAITS



Raspberry Vanilla Pudding Parfaits image

I used to serve these simple yet impressive parfaits when we ran a motel and restaurant. Now I serve them to guests. You can substitute other seasonal fruit, like peaches or strawberries.-Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 4

2 cups cold 2% milk
1 package (3.4 ounces) instant vanilla or French vanilla pudding mix
1 cup whipped topping
1 pint fresh raspberries

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping. Spoon a third of the pudding into six parfait glasses. , Set aside six raspberries for garnish; divide half of the remaining berries over pudding. Repeat layers. Top with remaining pudding and garnish with the reserved berries.

Nutrition Facts : Calories 158 calories, Fat 5g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 267mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

LOW-FAT RASPBERRY SUMMER SENSATION



Low-Fat Raspberry Summer Sensation image

Cool off this summer with this Raspberry Summer Sensation. Made with raspberry sorbet, JELL-O vanilla instant pudding and COOL WHIP, this Raspberry Summer Sensation will be the perfect treat to prepare for your next grill-out get-together.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 3h25m

Yield Makes 12 servings.

Number Of Ingredients 5

2 cups raspberry sorbet, softened
1 pkg. (1 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
1 cup cold fat-free milk
1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed
1 cup fresh raspberries

Steps:

  • Spoon sorbet into foil-lined 9x5-inch loaf pan; freeze 10 min.
  • Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spread over sorbet.
  • Freeze 3 hours or until firm. Unmold onto plate; remove foil. Let dessert stand 10 min. to soften slightly before slicing to serve. Top with berries.

Nutrition Facts : Calories 100, Fat 2 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0.9008 g

CREAMY VANILLA-RASPBERRY PAVLOVA RECIPE



Creamy Vanilla-Raspberry Pavlova Recipe image

Multiple layers of texture and flavor make this pavlova recipe unique. A cloud of meringue serves as a base for creamy pudding topped with fresh berries.

Provided by My Food and Family

Categories     Fruit Recipes

Time 2h10m

Yield Makes 12 servings.

Number Of Ingredients 8

4 egg whites
1/4 tsp. cream of tartar
1 cup granulated sugar
1 pkg. (1 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
1-1/2 cups cold fat-free milk
1 cup thawed COOL WHIP Sugar Free Whipped Topping
2 cups fresh raspberries
2 Tbsp. powdered sugar

Steps:

  • Heat oven to 200ºF.
  • Beat egg whites and cream of tartar in medium bowl with mixer on high speed 5 min. or until soft peaks form. Add granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form.
  • Spread into 10-inch circle on parchment-covered baking sheet, indenting center slightly. Bake 1-1/2 hours. Cool completely.
  • Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate 15 min.
  • Place meringue on plate just before serving; fill center with pudding mixture. Top with berries; sprinkle with powdered sugar.

Nutrition Facts : Calories 120, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

CHOCOLATE PUDDING WITH RASPBERRY CREAM



Chocolate Pudding With Raspberry Cream image

This rich, creamy chocolate pudding is a comforting dessert for two that comes together in no time at all. Use Dutch-process cocoa powder for the richest chocolate flavor, but natural cocoa will work too, if that's what you keep around. This pudding is also easy to dress up for any occasion. Raspberry cream and a handful of fresh raspberries adorn this version, but you could also top with a dollop of whipped cream or crème fraîche.

Provided by Yossy Arefi

Categories     snack, custards and puddings, dessert

Time 25m

Yield 2 servings

Number Of Ingredients 9

1 cup/240 milliliters whole milk
1 large egg yolk
5 tablespoons plus 1 teaspoon/75 grams granulated sugar
5 tablespoons/30 grams Dutch-process cocoa powder
1 tablespoon cornstarch
Pinch of kosher salt
1 1/2 teaspoons vanilla extract
1/2 cup/80 grams fresh raspberries
1/3 cup/80 milliliters heavy cream

Steps:

  • Add the milk and egg yolk to a measuring cup. Whisk to combine.
  • Add 5 tablespoons sugar, the cocoa powder, cornstarch and salt to a medium saucepan, and whisk to combine, breaking up any lumps. Whisk the milk and egg yolk mixture into the sugar mixture until smooth.
  • Set the pan over medium-low heat and cook the mixture until it thickens and starts to bubble, stirring the mixture constantly with a rubber spatula and making sure to scrape the corners and bottom of the pan. Once it bubbles, cook for an additional minute until thick and creamy, taking extra care to scrape the bottom and sides of the pan to avoid scorching the mixture, 6 to 8 minutes total. If you do get a few small lumps, whisk the mixture vigorously for a few seconds to smooth them. Stir in 1 teaspoon vanilla extract.
  • Spoon the pudding into two small serving bowls or glasses, and press a piece of plastic wrap on the surface of each pudding to prevent a skin from forming. Chill for at least 1 hour and up to 2 days.
  • When you are ready to serve the pudding, make the raspberry cream: Combine 1/2 teaspoon sugar with about 4 raspberries in a small bowl. Mash them together with a fork and macerate. In a medium bowl, whisk the cream with the remaining 1/2 teaspoon sugar and 1/2 teaspoon vanilla to medium peaks. Dollop the mashed raspberries over the top of the whipped cream and fold a few times. (The mixture should be streaky.)
  • Top the pudding with the remaining raspberries and a dollop of the whipped cream. Serve immediately.

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