This Raspberry Fluff is a modernized version of Julia Child’s classic Raspberry Bavarian Cream. Fresh, tart raspberries are folded in a mixture of real whipped cream, raspberry jello and vanilla pudding for a simple yet incredibly satisfying potluck-worthy dessert.
I own a copy of Julia Child’s classic cookbook, “Mastering the Art of French Cooking” but to be honest I haven’t cooked much from it. Maybe one day I’ll try more than just a handful of her classics but in the meantime I rely on shortcuts when I need them. Which is often.
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Her recipe, I think, is where raspberry fluff originated. Julia’s recipe is complicated. Lots and lots of steps and time – as it should be. It still does call for gelatin though (unflavored). And instead of a packet of vanilla pudding she makes a vanilla custard from scratch.
Anyway I was thinking about a side dish to pair with my Eggs Benedict Breakfast Bake because it really would be a fabulous brunch dish to serve your mom on Mother’s Day (hint, hint). My family loves this raspberry fluff and I hadn’t posted it on the blog yet. So here you go!
Raspberry Fluff
Ingredients
- 1 4.6 oz. package Cook and Serve vanilla pudding (instant pudding will not work)
- 1 6 oz. package Raspberry JELL-O
- 2 c. water
- 1 t. fresh lemon juice
- 2 c. whipping cream very cold
- 1/2 c. powdered sugar
- 2 c. fresh not frozen raspberries
Instructions
- Mix together the pudding, JELL-O, water, and lemon juice in a saucepan over medium heat until it begins to boil.
- Remove from heat and pour into a bowl. Refrigerate until mixture has thickened (about an hour).
- In the bowl of a stand mixer, add the cold whipping cream and powdered sugar. Beat on high until stiff peaks form.
- Add the chilled pudding and JELL-O mixture and beat on medium for about a minute. This will deflate the whipped cream but don't worry it will firm up again in the refrigerator.
- Gently fold the fresh raspberries into the raspberry whipped cream mixture.
- Spread evenly into a large serving dish. Cover with plastic wrap and chill for at least 2 hours (or overnight) before serving.
Notes
Ally's Sweet & Savory Eats says
This looks delicious! My kids would love it for dessert after dinner:)
foodtasticmom says
Thank you, I hope you try it!
Susan Pridmore says
I made a bunch of bavarian cream desserts in school, and just loved them. I love your name much, much more. And it looks perfect for a warm evening after dinner!!
foodtasticmom says
I probably should make the real thing at least once… I appreciate the compliment Susan!!
beverley press says
love this fun sweet dish , new love of your page Jill and I’m sure your kids think you are super xoxo
foodtasticmom says
What a sweet thing to say – thank you Beverley 🙂
Sabrina- The Tomato Tart says
Love the pretty pink color on this one!
foodtasticmom says
Thank you Sabrina!
Heather says
GIIIIIRL those colors and pics look fab!
foodtasticmom says
Thanks so much Heather! 🙂
Mirna says
Can the rasberries be pureed and added to the recipe instead of folded in? Also do we ignore the cooking instructions on the pudding in the jello? And stick to what you have as the ingredients?
foodtasticmom says
Mirna, I think pureeing the raspberries would work but I personally prefer having the whole raspberries as part of the dessert. As for the cook and serve pudding, yes ignore the package directions. Just follow the recipe instructions that I have provided.
Tacye says
Twenty years ago this December, my 52 year-old mother passed away from cancer. We’re Mormon, so while we were at the funeral, the sisters of my family’s ward were preparing a feast for the family. Being Mormon, there were about 50 different kinds of jello salad there. Now, I am jello challenged, like my mother before me. No matter how hard I try, I cannot make jello. So, I was thrilled at the selection of “forbidden fruit” jiggling in front of me. Unfortunately, in my state of grief, I neglected to get recipes, so I could not create anything I sampled (not that I would be able to! ). When the 4th of July came around this year, I was looking for a jello salad recipe reminiscent of those I enjoyed so any years ago to attempt. However, everything I found either called for ricotta, which I do not like, or apple sauce, which wasn’t the taste I was going for. I wanted something fluffy, cool and refreshing. Then, I discovered your recipe! I knew immediately it was what I was looking for and wasn’t disappointed. It’s fluffy, refreshing, delicious and perfect! Even my daughter that doesn’t like raspberries loves it. Now I have adopted it as my own and make it at all holidays. However, I have to double it; it disappears so fast, I have a fight on my hands if I don’t! Thank you, thank you, thank you!
foodtasticmom says
Thank you for sharing this Tacye. I’m so happy to have provided a recipe that brought back family memories for you 🙂
Denise Ale says
Do you think that this recipe would hold up as a filling for cake? I am tasked to make a Chocolate cake with raspberry mousse filling and this sounds better than the clear gelatin version.
foodtasticmom says
I think it is not stiff enough as a filling for a cake. I’m afraid it would make the cake too soggy…