Zutaten für Raspberry Cherry Jello With Cream Cheese Cool Whip Topping
- Raspberry Jell O Gelatin
- 1 ½ cups boiling water
- 1 (15 ounce) can cherry pie filling
- Lemon Jell O Gelatin
- 8 ounces cream cheese, softened
- 8 ounces Cool Whip
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Zubereitung von Raspberry Cherry Jello With Cream Cheese Cool Whip Topping
- In a large bowl, combine 1 (6 ounce) package raspberry Jello and 1 ½ cups boiling water. Stir until the Jello is completely dissolved. Gently stir in 1 (15 ounce) can cherry pie filling.
- Pour the raspberry-cherry mixture into a 9x13 inch baking dish. Refrigerate for at least 2 hours, or until completely set.
- Meanwhile, prepare 1 (3 ounce) package lemon Jello according to the package directions. Refrigerate until partially set (slightly thickened, but not fully firm).
- In a mixing bowl, beat the partially set lemon Jello with an electric mixer until light and fluffy. Add 8 ounces of softened cream cheese and beat until smooth and creamy.
- Gently fold in 8 ounces of Cool Whip using a spatula or spoon until just combined.
- Spread the cream cheese Cool Whip mixture evenly over the set raspberry-cherry Jello layer.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the topping to set.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
132g
Fat
82g
Carbs
21g