Raspberry Cream Jell-O
2 large boxes raspberry Jell-O
1 (8 oz.) pkg. cream cheese, softened
1 (0.25 oz.) envelope unflavored gelatin
1 c. half & half
3/4 c. sugar
1 tsp. vanilla
1 T. lemon juice
1/4 c. sugar
2 c. fresh or frozen raspberries
Dissolve 1 box raspberry Jell-O in 2 c. boiling water. Add 1 3/4 c. cold water. Put in a 9×13-inch pan, and place in refrigerator to set.
Combine unflavored gelatin and 1/2 c. cold water. In a saucepan, boil half & half and 3/4 c. sugar, stirring continuously to keep from burning. Remove from heat. Add cream cheese, unflavored gelatin, and vanilla to half & half mixture. Beat until smooth. Pour over the set layer of raspberry Jell-O, and let this layer set.
Dissolve the other box of raspberry Jell-O in 2 c. boiling water. Remove from heat, and add lemon juice and 1/4 c. sugar. Add berries, and then pour on top of cream cheese layer. Chill and serve.