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2 - 4 oz. packages Berry Blue Jello 2 - 4 oz packages red raspberry Jello 1 - 9 oz. container Cool Whip 1 - 3 oz. package cream cheese - softened 1 cup miniature marshmellows A glass bowl that holds 8 cups. (A trifle bowl is perfect.) DIRECTIONS 1. In a sauce pan bring 2 CUPS of water to boil. Slowly add the Berry Blue Jello and then gently stir in 1 CUP of COLD water. Carefully pour into the glass bowl and refrigerate until this first layer is completely set. 2. Beat the cream cheese until it is smooth. Gently fold the Cool Whip until it is mixed with the cream cheese. Stir in the mini marshmellows. Carefully spoon this mixture in mounds over the blue layer of Jello and then spread carefully to the sides. Wipe the edge of the bowl of any excess Cool Whip mixture. Put the Jello back into the refrigerator at least one hour until the white layer is set. 3. In a sauce pan bring 2 CUPS of water to boil. Slowly add the red raspberry Jello and then stir in I CUP of COLD water. Set the pot aside for about 20 minutes until the Jello starts to cool. Using a ladle SLOWLY pour the raspberry Jello over the white layer. Carefully return the dessert to the refrigerator until the red layer is set. Keep chilled until ready to serve! ENJOY! |
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