Trifle Cups
By: Anonymous
Published: Sunday, February 14, 2010 - 4:37am

Ingredients




1 pkt (4-serving size) Jell-O brand gelatin, raspberry fla
cup Boiling water
1 pkt (10-oz) Birds Eye quick thaw red raspberries, thawed
Ice cubes
12 Shortbread or sugar cookies
cup Cold Half-and-Half or milk
1 pkt (4-serving size) Jell-O instant pudding and pie f
cup Thawed Cool Whip whipped topping

Preparation

1 DISSOLVE gelatin in boiling water Drain raspberries, reserving syrup. 2 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. 3 CRUMBLE cookies into individual dessert dishes. Spoon gelatin mixture over cookies; chill until set but not firm. 4 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. 5 Chill until set, about 1 hour. Garnish with reserved raspberries and additional whipped topping, if desired. 6 MAKES 6 servings, 7 Prep time: 20 minutes, 8 Chill time: 1 hour