This tastes as luscious as it looks.
Yield: Serves 16.
- 2 packages (3 ounces each) raspberry gelatin
- 2 cups cream
- 1 cup raspberry jam
- 1 package (10 ounces) frozen raspberries, thawed, or 2 cups fresh
Prepare gelatin according to package directions and chill until slightly thickened but not set. Beat with electric beater until thick and fluffy. Whip 1 cup cream and fold into gelatin, then fold in jam. Rinse a 2-quart mold in cold water and pour mixture into it; chill until firm. Whip remaining 1 cup cream, unmold dessert, and top with the whipped cream and raspberries.