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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
Boil Jello and pudding until clear (stir constantly). Refrigerate overnight. Next morning beat until opaque; fold in whipped cream and raspberries (drained).