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.
