Raspberry Jello2 Recipe
Tagged in Dessert
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Directions
Boil Jello and pudding until clear (stir constantly). Refrigerate overnight. Next morning beat until opaque; fold in whipped cream and raspberries (drained).
Ingredients
- 1 (6 oz.) raspberry Jello
- 2 (3 1/8 oz.) vanilla pudding
- not
- instant (buy 3 boxes)
- 8 oz. Cool Whip (not quite)
- 2 pts. frozen raspberries
- drained
- 4 1/2 c. hot water
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