Instructions: Completely dissolve gelatin in boiling water. Place raspberries in blender container; cover. Blend until pureed; strain. Stir 1/2 cup raspberry puree into gelatin. Add cold water. Chill until slightly thickened. Gently stir in whipped topping with a wire whisk.

Pour gelatin mixture evenly into six (6-ounce) custard cups or 3-cup souffle dish lined with a paper collar. (See Note below). Chill until firm, about 3 hours.

Unmold or remove collar. Serve souffle with the remaining raspberry puree.

Makes 3 1/2 cups or 6 servings.

Note: To make collar, cut a piece of wax paper or foil long enough to wrap around dish and overlap slightly; fold in half lengthwise. Wrap doubled paper around dish, extending about 1 inch above rim; sercure with tape.

JELL-O, BIRDS EYE, and COOL WHIP LITE are all registered

NOTE:
This recipe calls for a frozen product in light syrup. I dont know if or how you could substitute this if you are uneasy about using something with "syrup". (Trish)

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