Allow the gelatin mixture to cool for about 10–15 minutes.
It should still be slightly warm, but not hot. This is important because adding whipped topping while the gelatin is piping hot can make the dessert too runny.
Step 3: Add the Whipped Topping
Add the thawed whipped topping to the cooled raspberry gelatin.
Gently fold everything together with a spatula until the mixture becomes smooth and evenly pink.
Don’t overmix—you want to preserve some of that light, fluffy texture.
Step 4: Add the Raspberries
Fold about 1½ cups of the raspberries into the pink mixture.
Some berries can remain whole while others break apart slightly, creating beautiful raspberry swirls throughout the dessert.
Reserve the remaining raspberries for decoration.
