Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (3-oz) raspberry gelatin |
| ¼ cup | Sugar |
| ½ cup | Boiling water |
| 1 pack | Raspberries |
| 1½ cup | Whipped cream or whipped topping |
| 16 \N | Lady fingers; split |
Dissolve gelatin & sugar in water. Add raspberries, stirring until berries separate. Chill until slightly thickened. Stir in whipped cream until blended. Line a 1-½ quart mold with lady fingers. Pour gelatin mixture into mold. Chill. Unmold. Makes 4 cups or serves 6-8.
MRS. DONNIE YOUNG
PHILADELPHIA, PA
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .