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2 pkg. frozen red raspberries
2 (3 oz.) pkgs. red raspberry gelatin
2 sm. pkg. vanilla pudding
4 c. boiling water
Whipped topping, optional
Place all ingredients except whipped topping in a large saucepan and let come to a full, rolling boil, stirring constantly. Remove from heat and cool. Spoon into a 9 x 13 inch pan. Refrigerate at least 24 hours. Add whipped topping if desired.