Trifle cups

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
Ice cubes
12 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, .

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