In a medium mixing bowl, pour in the raspberry flavored gelatin. Carefully add 2 cups of boiling water and whisk until the gelatin is completely dissolved and the liquid is clear and deep red, about 1–2 minutes.Let the hot gelatin mixture sit on the counter for about 10–15 minutes to cool down to just warm. You don’t want it piping hot or it will melt the whipped topping and make the fluff runny.
Once the gelatin has cooled slightly, gently fold in the thawed whipped topping. Start with a spoonful or two to lighten the gelatin, then add the rest, using a spatula to fold until the mixture turns a soft, even pink with no white streaks. It will look airy and creamy.
Fold in about 1½ cups of the fresh raspberries, reserving the remaining berries for the top. Be gentle so you don’t crush them completely—some will break and swirl their color through the fluff, which looks lovely.
Pour the raspberry fluff mixture into the glass casserole dish and smooth the top with a spatula to create an even, creamy surface. Scatter the remaining fresh raspberries evenly over the top, pressing them in just slightly so they sit snugly but are still visible.
Refrigerate the dish, uncovered, for about 30 minutes, then cover lightly with plastic wrap and chill for at least 2 more hours, or until the dessert is set and the top looks smooth and firm to the touch. For the cleanest slices, chill 4 hours or overnight.
When ready to serve, remove from the fridge and let sit on the counter for 5–10 minutes so it’s not icy cold. Use a large spoon or spatula to scoop generous portions, making sure to get both the creamy pink layer and the fresh raspberries on top. Serve straight from the glass dish so everyone can admire how fancy it looks—no one needs to know it took almost zero effort.
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