Sunday, January 22, 2012

Raspberry Cream Jello

H celebrated her 6th birthday Saturday afternoon with a Pink Hearts party.  All guests were asked to wear pink clothes.  Pink flowers and pink foil wrapped chocolates decorated the table.  The guest of honor wore a pink feather boa.  Her mother made her favorite dinner - Swedish meatballs, mashed potatoes, and glazed carrots.  I brought a raspberry cream jello mold. Of course, we had cake and ice cream for dessert.

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.

Happy Birthday, Sweetheart!


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