Bottom Layer
1 small pkg lemon jello
2 cups boiling water
1 8 oz pkg cream cheese, softened
Top Layer
1 pkg frozen raspberries, thawed and mashed
1 small pkg raspberry jello
1 cup hot water and 3/4 cup cold water
Mix lemon jello and cream cheese with hot water. Stir with wire whisk until completely dissolved. Put in flat casserole dish and refrigerate for at least 4-6 hours.
Add raspberries to jello and 1 cup hot water and 3/4 cup cold water. Pour on top of cream cheese layer that has been allowed to set up. Refrigerate for 4-6 hours. Serve.
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