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- 1 (3 oz.) pkg. raspberry gelatin
- 1 1/4 s boiling water
- 1 quart red raspberries or 1 pint red raspberries and 1 pint blueberries
- 1/2 pint whipped topping
- 3 ozs. cream cheese
- 1 to 2 tablespoons half-and-half, cream or milk
- 3/4 miniature marshmallows
Mix gelatin and water and cool. If too hot, raspberries will discolor. Add raspberries. Pour in 2 quart glass dish. Let set in refrigerator until firm. Soften cream cheese by adding half-and-half. Add whipped topping and marshmallows. Spread over top of gelatin and refrigerate.