The jello turned out a bit thicker than I would have liked but would have been perfect as the filling for a pie. I've increased the amount of ice so that the mixture will be less stiff and more fluffy.
Raspberry Cream Jello
2 - 3oz boxes of raspberry jello (I used sugar-free)
2 cups of boiling water
1 and 1/2 cups of ice
1 - 8 ounce box of lite cream cheese, softened
1/2 cup + 4 T of sour cream
1 small container of whipped topping (I used fat free)
Dissolve the jello in two cups of boiling water. Add 1 cup of ice cubes. Whip the cream cheese in a separate bowl and add the 4 T of sour cream to loosen it up (I used my stand mixer, but a hand mixer would work, too). Slowly add the dissolved jello to the cream mixture and mix until smooth. Fold in the whipped topping and chill to set 4 hours or overnight.
Before serving, top with sour cream, fresh raspberries, and mint leaves.
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