Trifle Cups Recipe
Ingredients
| Jello gelatin package | 1 | |
| Boiling water | 3/4 Cup (16 tbs) | |
| Raspberries package | 1 , thawed | |
| 12 shortbread or sugar cookies | ||
| 1 1/2 cups cold half and half or milk | ||
| Pie filling package | 1 | |
| Cool whip whipped topping | 1/2 Cup (16 tbs), thawed | |
Directions
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.
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.
Chef
