|Gelatin||3 Ounce (Raspberry Flavor, (4-Serving Size) Jell-O Brand, 1 Package)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Red raspberries||10 Ounce, thawed (1 Package, Birds Eye Quick Thaw)|
|Half and half/Milk||1 1⁄2 Cup (24 tbs) (Cold)|
|Instant pudding and pie filling||3 Ounce (1 Package (4-Serving Size) Jell-O, French Vanilla Or Vanilla Flavor)|
|Thawed cool whip whipped topping||1⁄2 Cup (8 tbs)|
DISSOLVE gelatin in boiling water.
Drain raspberries, reserving syrup.
Combine syrup and ice cubes to make 1 cup.
Add to gelatin, stirring until ice is melted.
Place bowl in larger bowl of ice and water.
Let stand, stirring occasionally, until gelatin is slightly thickened, about 5 minutes.
Reserve 6 raspberries for garnish, if desired.
Stir remaining raspberries into gelatin.
CRUMBLE cookies into individual dessert dishes.
Spoon gelatin mixture over cookies; chill until set but not firm.
POUR half and half into small bowl.
Add pudding mix.
Beat with wire whisk until well blended, about 1 to 2 minutes.
Let stand 5 minutes or until slightly thickened.
Fold in whipped topping.
Spoon over gelatin mixture.
Chill until set, about 1 hour.
Garnish with reserved raspberries and additional whipped topping, if desired.