So, on a hot summer day, when the raspberries are in season, you can whip up a bowl of this pink treat.
Serves: 4-6 (very generously)
Prep. Time: 30-35min. (not including chill time)
3 oz. Raspberry Jell-O (smallest package that serves 4)
2 c. Whipping cream (whipped--that's 1c. of plain cream)
¾ c. Boiling water
½ c. Sugar
1-2 c. Raspberries, fresh or frozen (thawed, if using frozen it is recommended to use the fresh, frozen ones, NOT the ones frozen in syrup)
1 c. Mini marshmallows
Dissolve Jell-O with water and sugar (It will want to stick to the dish, so you need to scrape it away from the dish and keep stirring until it is ALL dissolved--about 5-8 minutes!!!)
Let chill until syrupy (about 15 minutes).
Put whipped cream in a medium bowl; add Jell-O.
Fold whipping cream into Jell-O.
Add raspberries and marshmallows.
Fold in raspberries and marshmallows.
Chill thoroughly (Preferably overnight, but can do 4-5 hours).
Before you serve it, gently mix it up so it doesn't look smooth.
TIP: Make a double batch because people LOVE it!
* Thanks to the Krenz family for the link to this recipe and the photograph of the finished product.