1 (6 oz) box raspberry flavored gelatin
2 cups boiling water
1 (8 oz) tub frozen whipped topping, thawed
2 cups fresh raspberries, divided (about 1 pint plus a handful for garnish)
Directions
Lightly clear a spot in your refrigerator for a 9×13-inch glass casserole dish so it’s ready when you are. Set the dish on a light-colored counter if you’d like that pretty, bright pink to really show through later.
In a medium mixing bowl, pour in the raspberry flavored gelatin. Carefully add 2 cups of boiling water and whisk until the gelatin is completely dissolved and the liquid is clear and deep red, about 1–2 minutes.
Let the hot gelatin mixture sit on the counter for about 10–15 minutes to cool down to just warm. You don’t want it piping hot or it will melt the whipped topping and make the fluff runny.
