6 ounces raspberry flavored gelatin (fish or plant-based)
2 cups boiling water
1 cup cold water
3.4 ounces instant vanilla pudding mix
1 cup cold whole milk
1 teaspoon alcohol-free vanilla extract
8 ounces whipped topping or stiffly whipped heavy cream
12 ounces frozen raspberries, slightly thawed
Fresh mint leaves for garnish
Instructions
In a large heat-proof mixing bowl, combine the raspberry gelatin powder with two cups of boiling water. Stir the mixture constantly for at least two minutes until the powder is completely dissolved and no granules remain at the bottom. Once dissolved, stir in the cold water to help bring the temperature down before moving to the next phase.
In a separate medium bowl, whisk together the instant vanilla pudding mix and the cold milk. Continue whisking for about two minutes until the pudding starts to thicken into a soft consistency. Stir in the alcohol-free vanilla extract to enhance the aromatic sweetness of the base. This step ensures the salad has a rich, custard-like texture that sets it apart from standard gelatin desserts.
Slowly pour the thickened vanilla pudding into the bowl with the raspberry gelatin. Use a whisk or a large spatula to blend them together until the color is uniform and the mixture is smooth. The combination of the red gelatin and white pudding will create a beautiful, creamy pink hue that looks wonderful on a holiday table.
Gently fold the whipped topping or whipped heavy cream into the mixture using a rubber spatula. Once the cream is mostly incorporated, carefully fold in the frozen raspberries. Try not to over-mix at this stage, as you want to keep the raspberries intact to provide bursts of flavor and texture in every bite.
Pour the mixture into a large glass serving bowl or a decorative mold. Place it in the refrigerator for at least four hours, or ideally overnight, to allow the salad to set completely. Before serving, garnish the top with a few fresh raspberries and mint leaves to give it that final festive Christmas touch.
