RASPBERRY CREAM GELATIN
1 (6 oz.) package raspberry Jello
2 cups boiling water
2 tablespoons lemon juice
10 ounces evaporated milk
In a mixing bowl, dissolve gelatin in boiling water. Stir in the lemon juice and the frozen raspberries. Refrigerate for 15-20 minutes, until gelatin is just beginning to set. Add the evaporated milk and beat until thickened, about 4 minutes. Pour into a 2 quart bowl. Refrigerate until set.
I usually make this Jello salad at Christmas because the color is so pretty and festive. Some people (especially kids) don't care for the rasberry seeds in their Jello, but I love raspberries, so that has never bothered me. Although I haven't tried this with other gelatin flavors or different fruits, I'm sure it would work.
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Adapted from allrecipes.com
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