| |
| |
| 12 oz |
|
Raspberry jello |
|
| 8 oz |
|
Cool whip |
|
| 12 oz |
|
Cream cheese, softened |
|
| 10 oz |
|
Raspberries, frozen |
|
|
|
| |
| 1 |
Dissolve jello in 3 cups boiling water. Add frozen berries; stir until thawed.
Add 2 cups cold water.
Reserve 1 1/2 cups of jello; pour remainder in 9 x 13 pan. Cover and chill until firm. |
| 2 |
Blend cream cheese and cool whip until smooth; add 1 1/2 cup reserved jello.
Blend gently. Spread over jello in pan. Chill. |
|
| |
| Recipe Source |
|
Author: Susan Schmutz |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|