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INGREDIENTS
- 1 (6 oz) box raspberry jello
- 2 cups boiling water
- 1 cup cold water
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 16 oz frozen whipped topping
- Whipped cream and fresh raspberries for serving
PREPARATION
- In a large bowl, combine the jello and boiling water. Whisk until jello has fully dissolved, then stir in the cold water.
- Refrigerate jello mixture for 12 minutes.
- Remove jello mixture from the fridge and stir in the pudding mix until smooth.
- Refrigerate mixture for 15 more minutes, then mix in the whipped topping.
- Cover and refrigerate overnight or a minimum of 2 hours before serving.
- Top each serving with whipped cream and fresh raspberries.