Recipe by Lennie
A lovely light dessert to serve when fresh raspberries are available. To make it even more fruity, use lemon jello instead of the orange. Prep time includes all the chilling time.
Top Review by Roxygirl in Colorado
I doubled the recipe and put it in a ring mold. I did do the whipped gelatin part, but when I flipped my mold the whipped part was not strong enough to support the rest of the Jello. If I do it in a mold again, I will not whip the gelatin, but if I put it in dessert glasses the whipped gelatin will make it special. The flavors are so refreshing, with the raspberry and oranges together. Keep the Jello recipes coming! Roxygirl in Colo.
- 3⁄4 cup boiling water
- 1 (3 ounce) package orange gelatin
- 1 cup cold orange juice
- 1⁄2 cup fresh raspberry
- 1 (11 ounce) can mandarin oranges, drained (substitute fresh orange segments if you're ambitious)
Directions See How It's Made
- Place orange jello into a large bowl and stir in boiling water; keep stirring for 2 minutes or until jello completely dissolves.
- Stir in cold orange juice.
- Refrigerate for 90 minutes or until thickened (if you drag a spoon through it, it will definitely leave an impression).
- Measure out 3/4 cup of the thickened gelatin into a medium bowl and set aside.
- Stir raspberries and oranges into remaining gelatin and then divide fruit mixture into 6 dessert dishes.
- Beat reserved gelatin with mixer (on high speed) until it is fluffy and has doubled in volume.
- Spoon this over the fruit mixture.
- Refrigerate for 3 hours or until firm.
- If you wish, you can do this in one serving bowl rather than in six individual dishes.