From Paulette Vickery's Recipe Collection

JELLO: RASPBERRY BIVARIAN

desserts

1 pkg raspberry gelatin, small
3/4 cup boiling water
1/2 cup cold water
1 single ice cubes
1 3/4 cup cool whip, 4oz
1 single raspberries, optional

Dissolve gelatin in boiling water. Combine cold and enough ice cubes to make 1 cup. Add to gelatin, stirring until ice is melted. Place bowl in larger bowl of ice and water. Let stand, stirring occasionally, until gelatin is slightly thickened, about 5 minutes. Fold in cool whip. Spoon gelatin mixture into individual suflay cups with paper collars. Chill until firm, about 2 hours. Remove collars, and garnish with raspberries if desired. To make collars cup pieces of waxed paper or foil, long enough to wrap around dishes and overlap slightly. Fold in half lengthwise. Wrap doubled paper around dish, extending about 1 inch above rim. Secure collars with tape.

Yield: 8 servings




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