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
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  • 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)
  • Mint leaves (optional)


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


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