berry jello
  • 3.4-oz. pkg. raspberry gelatin mix
  • 3.4-oz. pkg. lemon gelatin mix
  • 2 c. boiling water
  • 10-oz. pkg. frozen raspberries, thawed
  • 1 c. whole-berry cranberry sauce
  • 8-oz. can crushed pineapple, drained
  • 1 c. lemon-lime soda
  • 3-1/2 oz. pkg. instant vanilla pudding mix
  • 1 c. milk
  • 2 c. frozen whipped topping, thawed
  1. In a mixing bowl, dissolve gelatin mixes in boiling water; stir well. Add raspberries and cranberry sauce; mix well. Stir in pineapple. Let cool briefly. Add soda; pour into a 9"x9" serving dish and refrigerate until set. Place half of pudding mix in a medium bowl, reserving the rest for another recipe. Beat milk into pudding mix; fold in topping. Spread over top of gelatin. Serves 6.