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Raspberry Jello

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Anonymous (not verified)
Ingredients
  Frozen raspberries/Reserved liquid 10 Ounce, drained
  Currant jelly 1⁄2 Cup (8 tbs)
  Boiling water 1 Cup (16 tbs)
  Raspberry jello 6 Ounce
  Sherry 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Canned dark pitted cherries 1 Pound, drained
Directions

Melt jelly in 1/2 cup boiling water.
Add remaining boiling water and jello, dissolving jello thoroughly.
Add raspberry juice, sherry, and lemon juice.
Chill slightly, then add the drained raspberries and cherries.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Servings: 
2

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