From Paulette Vickery's Recipe Collection

JELLO: TRIFLE CUPS

desserts

1 pkg raspberry gelatin, small
3/4 cup boiling water
1 pkg raspberries, 10oz
1 single ice cubes
12 each short bread cookies
1 1/2 cup cold milk
1 pkg vanilla pudding, small
1/2 cup cool whip

Dissolve gelatin in boiling water. Drain raspberries, reserving syrup. Combine syrup and enough ice cubes to make 1 cup. Add to gelatin, stirring until ice is melted. Place bowl in larger bowl of ice water. Let stand, stirring occasionally, until gelatin is slightly thickened, about 5 minutes. Reserve 6 raspberries for garnish. Stir remaining raspberries into gelatin. Crumble cookies into 6 individual dessert dishes. Spoon gelatin mixture over cookies, and chill until set, but not firm. Pour milk into small bowl, and add pudding mix. Beat with wire whisk until well blended, about 1-2 minutes. Let stand 5 minutes, or until slightly thickened. Fold in cool whip. Spoon over gelatin mixture. Chill until set, about 1 hour. Garnish with reserved raspberries, and additional cool whip.

Yield: 6 servings




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