Tuesday, November 27, 2012
Cranberry Raspberry Jello
9 oz. raspberry Jello ( could use sugar free)
4 cups boiling water
1 11.5 oz. container frozen cranberry juice concentrate
1 cup frozen raspberries
1 9 oz. container frozen whipped topping, such as Cool Whip, thawed
1.Dissolve Jello in boiling water. Add frozen cranberry juice concentrate. Stir until cranberry juice is dissolved add raspberries.
2.Refrigerate 1 to 2 hours, until mixture is thickened, but not set.
3.With an electric mixer, beat in Cool Whip until well-combined. Refrigerate 4-24 hours, until set. Garnish with whipped cream, if desired.
Makes 12-14 servings
* Great side dish from any dinner. Was fast and had great taste I give it a 4 1/2