Raspberry Jello Mold
Yield: 8 servings Click here to track the points on your Weight Watchers app.
Ingredients
- 2 (.3 oz) boxes of sugar-free raspberry Jello
- 2 cups boiling water, divided
- 2 cups cold water, divided
- 8 oz. fat-free Cool Whip
- 2 cups raspberries
Instructions
- Spray a bundt pan with no-stick cooking spray, then add the raspberries.
- Pour one pack of Jello into a bowl and add 1 cup of boiling water. Whisk for 3 minutes, until gelatin is dissolved, then add 1 cup of cold water.
- Pour Jello into the bundt pan, over the raspberries. Put in the freezer for 30 minutes.
- At the end of the 30 minutes, make the second box of Jello by adding 1 cup of boiling water to the Jello. Whisk for 3 minutes, then add the cup of cold water. Whisk in the Cool Whip. Once it is blended together and turns pink pour it over the Jello in the bundt pan.
- Refrigerate overnight. You can put the bundt pan in warm water for 3 seconds to get the Jello mold out easily.