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
