Submitted by Julie Twitchell
This is a holiday family favorite. We have it with Thanksgiving dinner every year. I also brought it to the Roux cooking class for those of you that tried it.
1 large pkg. raspberry Jello
1 pkg. frozen raspberries
1 cup whipping cream with 1 TB of sugar (or 8 ounces of Cool Whip)
1 pkg. cream cheese(8 ounces) at room temperature
Dissolve jello with 2 cups of hot water. Drain juice from thawed raspberries. Keep juice and add enough water to equal 1 cup. Add to dissolved jello. Pour 1/2 jello into a 9 x 13 inch pan(glass looks prettier). Add raspberries and let set in refrigerator. Take remaining 1/2 of jello to wiggly stage and then mix in whip cream and cream cheese that has already been whipped until fluffy. Spread on top of set jellio. Make sure the jello is set before spreading on the topping. If you don't, you won't have pretty layers--but still yummy. This can be made the night before and store in the refrigerator.
Cook's Note: You could use different flavors with fruit too. I think blueberry would be pretty yummy.
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