Raspberry Whip

• 1 package (8 serving size) or 2 packages. (4 serving size) raspberry or strawberry Jello, sugar free
• 1 1/2 cup boiling water
• 1 cup cold water
• ice cubes
• 2 3/4 cups of Cool Whip Light (or generic Brand)
• 1 tsp. Cool Whip lite whipped topping (or generic brand) for each serving
• Raspberries (optional)
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• Mint leaves (optional)

Directions

Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Mix cold water and ice cubes to make 2 cups. Add to gelatin, stirring until slightly thickened (consistency or unbeaten egg whites). Remove any remaining ice. Stir in 2 3/4 cups of the whipped topping with wire whisk until smooth. Spoon into 8 individual dessert dishes. Refrigerate 2 hours or until firm. Garnish with remaining whipped topping, raspberries and mint, if desired. Makes 8 servings.

By Robin from Washington, IA