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.
