No-Bake Raspberry Cream Cheese Salad (Old-Fashioned Favorite!)

​Pink fluff salad—also known as a No-Bake Raspberry Cream Cheese Salad—is an old-fashioned favorite made with simple ingredients like raspberry Jello, crushed pineapple, cream cheese, and evaporated milk. It has the creamy richness of a no-bake cheesecake and the jiggle of a classic Jello salad recipe, all wrapped up in one crowd-pleasing treat.

This fluffy, pink, no-bake raspberry cream cheese salad is the perfect make-ahead dish for family gatherings, summer BBQs, or any time of year when you want something nostalgic yet refreshing. It’s easy to whip up using just one box of Jello and no strange ingredients—unless you count the option to top it with Cool Whip and fresh raspberries for extra flair.

Years ago, a local restaurant served this style of jelled dessert salad. I absolutely loved it as a child. Fast forward to now, and I still love the sweet creaminess that a set fruit salad brings to the potluck or BBQ gathering table. Each luscious mouthful is a bit of nostalgia. Put some in a pretty dessert cup and indulge in no-bake dessert magic!

If you love this perfect sweet treat, you will love our orange-cream-dressed mango and nectarine salad.

Why You Will Love This Easy Raspberry Jello Salad Recipe:

Light and Airy Texture: The no-bake raspberry cream cheese salad airy texture adds a delightful contrast to heavier main dishes, making it perfect for summer or any time of year.

Versatility: Whether served as a side dish or a light dessert, this salad fits seamlessly into any meal or occasion.

Simple Preparation: With simple ingredients and straightforward steps, this dessert is a low-fuss recipe that’s quick to prepare—yet always delivers on flavor and charm.

A Sweet Slice of Nostalgia: The Rise of Jello in Canadian Kitchens

In Canada, Jello desserts and gelatin salads became a staple of family gatherings and church potlucks beginning in the 1950s and 60s. Convenient, colorful, and easy to prepare without an oven, these gelatin-based recipes took off in popularity—especially during the warm summer months when no one wanted to turn on the stove.

Jello’s appeal wasn’t just about its wobble or sweetness. It symbolized modern kitchen convenience, aligning with the rise of canned goods, processed cheese, and novelty salads in the post-war era. Canadians embraced these dishes for summer cookouts, neighborhood socials, and family reunions, often molding them into elaborate shapes and layering them with canned fruits, cottage cheese, or even vegetables.

While some vintage Jello salads leaned into the strange (hello lime Jello and olives), others—like this raspberry cream cheese salad—have stood the test of time. Sweet, creamy, and refreshingly cool, they remain a nostalgic dessert loved for their charm and ease. This version ditches the oddities and leans into classic comfort, bringing together the best of old-fashioned flavor with modern simplicity.

​Let’s Start Making This Raspberry Cheesecake Summer Salad.

The first step to making this fabulous recipe is to put the crushed pineapple and sugar on to cook. This needs to be hot! We will cook it for five minutes to ensure the sugar is fully dissolved and the juices are reduced slightly. Afterward, you will add the box of raspberry Jello and stir well. We want to keep going just as you would for a regular batch of Jello to ensure the crystals fully dissolve.

This piping hot pineapple raspberry Jello mixture should then be put in the fridge to partially set. My saucepan was super hot, and I needed to cool it off some before putting it in the refrigerator. Once in the fridge, the cooled mixture will take about one hour to semi-set.

When there is five minutes left to the jelling time, open the evaporated milk and put it in a bowl with the softened cream cheese. We are using an electric mixer (or stand mixer) here to beat those two things together.

You’ll want to continue beating until there are no more cream lumps and the mixture feels slightly thickened. You should see lovely foamy bubbles on top at this point as well. Mix the softened cream cheese mixture and milk in a large bowl to add the Jello mixture. A large mixing bowl will also ensure the milk and cheese mixture isn’t splashing out.

You should check on that raspberry mixture now, in fact. Open up the fridge and poke it. Is it slightly set but not fully set? If it is, remove it from the refrigerator and mix it into the cheese mixture with by folding. If this is your first time making this type of salad it’s important to note it doesn’t have to be completely lump free although smaller cream cheese lumps are better than big pieces. 

Have you finished mixing? Return the raspberry fluff salad to the fridge and let it stand until fully set. That will take another hour to an hour and a half.

This jelled dessert salad makes quite a bit, making it an ideal potluck addition or perfect make-ahead dessert for the family BBQ. I also recommend taking this raspberry fluff recipe to your next church dinner, as it’s an easy recipe that feeds a crowd.

Spoon some of the no-bake raspberry cream cheese salad into small dessert cups, or let guests measure their own from the salad bowl! Either way, you’ll get rave reviews on this creamy Jello salad recipe. It lasts up to a week in the fridge, making it a great sweet snack for kids at home on summer vacation.

Ingredients:

Note to my Canadian readers: You’re not alone if you’re sourcing these ingredients without relying on U.S.-based imports. Given our country’s current challenges, supporting Canadian-owned businesses and Canadian-made products matters more than ever. Every little bit helps keep our food systems strong, our neighbors employed, and our dollars in our communities.

You will now find more Canadian content on the blog as I continue to source Canadian food brands and products. 

And to our American friends—we still love you! We always have and will. But when possible, we’re leaning toward local to keep our shelves stocked and our people supported.

Crushed Pineapple: The pineapple adds natural sweetness and texture to the recipe. If you don’t like the crushed bits, you can pulse the pineapple in a food processor for a smoother result.

Evaporated Milk: This adds a rich and creamy texture and helps to bind the salad ingredients together beautifully. I used No Name– whenever you can’t source a quality Canadian brand for a product I always look to generic brands in the local grocery aisles. 

Raspberry Jello: The raspberry Jello powder gives the salad its iconic pink color and fruity flavor. It also firms up the salad thanks to its gelatin content.

Cream Cheese: We used full-fat here, which gives the final dessert that decadent cheesecake flavor. Be mindful of the amount of cream cheese, as it directly affects richness and consistency. Again I used No Name cream cheese as an easy brand that is more cost-effective than others.

White Sugar: Melted into the hot fruit, sugar sweetens the mixture and helps create a silky smooth base once cooled. Rogers white sugar is a great product that is easily found in Ontario grocery stores.

Substitutions and Add-Ins For This No-Bake Raspberry Cream Cheese Salad:

Crushed Pineapple: Swap for pineapple chunks or another canned fruit with minimal juice. The fruit adds both texture and natural sweetness.

Evaporated Milk: For a richer result, try half-and-half or heavy cream. For a tropical twist, try coconut milk.

Raspberry Jello: Feel free to experiment with flavors! Orange Jello brings a creamsicle vibe, while lime or cherry can give it new life—perfect if you’re looking for new recipes to try.

Cream Cheese: Lighten it up with low-fat or dry cottage cheese. Alternatively, Cool Whip can be used in place of cream cheese for a fluffier texture, though it changes the flavor and richness. Avoid strange ingredients or runny substitutes that might affect the set.

White Sugar: You can reduce the sugar slightly or experiment with a coarse sugar alternative or stevia.

Experiment with different ways to enjoy this raspberry Jello cheesecake salad by folding in fresh berries or fruit cocktail—just be sure to drain them well to avoid watering down the salad. Small changes like adding mini marshmallows or salty pretzel pieces will add more texture and make a fun addition.

Expert Tips, Serving & Storing Suggestions:

Tip #1: Dissolve completely. Make sure the sugar and Jello mixture are fully dissolved in the hot pineapple to ensure a smooth texture.

Tip #2: Soften cream cheese quickly. Microwave for 60 seconds in a bowl to soften cream cheese fast without waiting.

Tip #3: Beat cream cheese first. When blending the cream cheese mixture, beat it alone before adding milk. This helps avoid splashes and ensures even consistency.

Serve it with a dollop of Cool Whip or whipped cream and a few fresh raspberries for a show-stopping finish for special occasions. This simple gelled salad is also perfect for summer BBQs or when you want to try new recipes that impress without a lot of work. Go ahead and indulge in the light, fluffy delight of this raspberry Jello salad recipe. It’s a nostalgic, creamy dessert that shines at potlucks, works as a sweet side dish, and delivers every time as a crowd-pleasing treat. Whether you’re building your collection of Jello recipes or need a perfect make-ahead dessert, this no-bake wonder is sure to win hearts.

To store this chilled raspberry salad, cover tightly with plastic wrap and refrigerate for up to 4 days. Freezing is not recommended due to its creamy, gel-like consistency, which can separate upon thawing.

Have you tried this No-Bake Raspberry Cream Cheese Salad? Leave a comment below and let us know how it turned out—or what twists you tried!