3 oz. box raspberry* jello
1 c. boiling water
7-8 ice cubes
16 oz. cool whip, thawed
4-5 t. raspberry* preserves
2 graham cracker crumb crusts
Stir jello in boiling water. add ice cubes and stir until it begins to gel. Add cool whip. Stir. Pour into crust. Swirl in preserves. Refrigerate until ready to serve. Top with additional cool whip if desired.
*other flavors may be used instead if desired
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