Dissolve jello in boiling water. Stir in 1/2 cup reserved juice from raspberries. Set aside and allow to cool. Lightly beat whipping cream and stir into jello. Fold in drained raspberries.
Ingredients
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1 box raspberry jello (small box)
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1 cup boiling water
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10 ounces frozen raspberries, thawed
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2 1/2 pints whipping cream
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