| | Directions | | In large bowl dissolve gelatin in boiling water, set aside. In a small saucepan combine the pudding mix, water and raspberries, bring to a boil over medium heat stirring constantly, cook and stir 1-2 minutes or until thickened. Remove from heat, stir in gelatin mixture, pour into 8" square pan coated with cooking spray. Cover and refrigerate for 8 hours or overnight. |
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| Ingredients | | - |  | 1 package sugar free raspberry gelatin (3 ounce pkg) |
| - | | 1 cup boiling water |
| - | | 1 package sugar free cook and serve vanilla pudding mix |
| - | | 1 cup cold water |
| - | | 1 package frozen unsweetened raspberries, thawed (12 ounce pkg) |
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