|Nutritional Guidelines (per serving)|
|Servings: 12-14 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is one of those Cool Whip Jello recipes that makes a great addition to any holiday or potluck gathering. Make this Jello recipe for Thanksgiving, Easter and Christmas. Garnish with whipped cream.
- 9 ounces raspberry Jello
- 4 cups water (boiling)
- One 11 1/2 ounce container frozen cranberry juice concentrate
- One 9 ounce container frozen whipped topping (such as Cool Whip, thawed)
Dissolve Jello in boiling water. Add frozen cranberry juice concentrate. Stir until cranberry juice is dissolved.
Refrigerate 1 to 2 hours, until mixture is thickened, but not set.
With an electric mixer, beat in Cool Whip until well-combined. Transfer to a pretty glass bowl. Refrigerate 4-24 hours, until set. Garnish with whipped cream, if desired.