This might just be . . . the last lick of summer! Warm summer nights are trying to hang on, but Mr. Chill is biting it’s heels. The sun is setting earlier, and we’re trying to soak in every last drop.
Our raspberry bushes have been plentiful, but I’m happy that they are tired as well. Huckleberry bushes are loaded this year in the mountains. As long as you have a lot of time, patience and at least one bucket . . . you have one sweet treat on your hands. Literally!
This sweet recipe is actually a delicious jello-pudding salad. I make it often to serve with our supper meals. Sometimes I use mandarin oranges and orange jello, instead of raspberries and raspberry jello. Vanilla pudding is also added as well. It’s quick to make and quite delicious!
I decided that this time around, I was going to pour the mixture into cups, freeze it just slightly then insert popsicle sticks and freeze again.
Depending on your preference, you can use whipped cream, Cool Whip or even vanilla yogurt in this recipe. I whipped Cream for these jello pudding pops, and they are fantastic.
I assure you . . . these are the best dang popsicles you’ll ever eat!
Chef’s notes: This recipe would also make a fabulous dessert using a graham cracker crumb crust – on the bottom. I would bake the graham cracker crumb crust just slightly first, then let it cool. Pour the jello/pudding mixture over the cooled crust. You could then freeze it as is, or even top with a bit more sweetened whipped cream, nuts, chocolate shavings, etc. …. then freeze. Yum!
This recipe makes a delicious jello pudding salad to serve with a meal or yummy frozen jello pudding pops! It would also make a scrumptious frozen dessert on top of a graham cracker crust.
- 1 Small package of Raspberry jello
- 1 Small pkg. vanilla pudding (not instant)
- 2 1/4 c. water
- 9 ounce Cool Whip or 2 cups cream whipped or 2 cups soft vanilla yogurt
- 2 cups frozen raspberries
- 1/4 cup huckleberries, opt
- (Use any flavor jello & fruit you like)
- Orange jello with mandarin oranges is very good
- Bring to boil jello, pudding, and water. Cool completely.
- Fold in Cool Whip or whipped cream or softened vanilla yogurt.
- Add berries or other fruit, then refrigerate for at least 1 hour.
- If making jello pudding pops:
- Pour mixture into small plastic cups. (I used about 1/2 to 3/4 cup of mixture per cup) freeze slightly then insert stick.
- Freeze again. When ready to serve, warm the cup in your hand just for a minute and it will pop right out!
You do not need to use frozen raspberries, but it makes the salad “set up” very quickly! If you are in a hurry, that’s nice.