Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (4-serving size) Jell-O brand gelatin; raspberry flavor |
| ¾ cup | Boiling water |
| 1 pack | (10-oz) Birds Eye quick thaw red raspberries; thawed |
| \N \N | Ice cubes |
| 12 \N | Shortbread or sugar cookies |
| 1½ cup | Cold Half-and-Half or milk |
| 1 pack | (4-serving size) Jell-O instant pudding and pie filling; French vanilla or vanilla flavor |
| ½ cup | Thawed Cool Whip whipped topping |
DISSOLVE gelatin in boiling water Drain raspberries, reserving syrup.
Combine syrup and ice cubes to make 1 cup. Add to gelatin, stirring until ice is melted. Place bowl in larger bowl of ice and water. Let stand, stirring occasionally, until gelatin is slightly thickened, about 5 minutes. Reserve 6 raspberries for garnish, if desired. Stir remaining raspberries into gelatin.
CRUMBLE cookies into individual dessert dishes. Spoon gelatin mixture over cookies; chill until set but not firm.
POUR half and half into small bowl. Add pudding mix. Beat with wire whisk until well blended, about 1 to 2 minutes. Let stand 5 minutes or until slightly thickened. Fold in whipped topping. Spoon over gelatin mixture.
Chill until set, about 1 hour. Garnish with reserved raspberries and additional whipped topping, if desired.
MAKES 6 servings, Prep time: 20 minutes, Chill time: 1 hour From <FavoriteRecipes:Jell-OEasyEntertaining>. Downloaded from Glen's MM Recipe Archive, .