Raspberry Cream Cups

Name: Raspberry Cream Cups
Ingredients: 1/2 cup boiling water; 1 pkg. (85 g) Jell-O Raspberry Jelly Powder; 1/2 cup crushed ice; 3/4 cup fresh raspberries, divided; 60 g (1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened; 1/4 cup sour cream; 1/4 cup icing sugar; 1 cup thawed Cool Whip Whipped Topping; 1/4 cup shelled pistachios, chopped

9 ingredients

13 steps

Ingredients

1/2 cup boiling water
1 pkg. (85 g) Jell-O Raspberry Jelly Powder
1/2 cup crushed ice
3/4 cup fresh raspberries, divided
60 g (1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1/4 cup sour cream
1/4 cup icing sugar
1 cup thawed Cool Whip Whipped Topping
1/4 cup shelled pistachios, chopped

Directions

1

Add boiling water to dry jelly powder in medium bowl; stir 2 min.
2

until completely dissolved.
3

Add ice; stir until melted.
4

Refrigerate 10 min.
5

or until thickened.
6

Reserve 6 berries for garnish.
7

Mash remaining berries; stir into thickened jelly.
8

Mix cream cheese, sour cream and sugar in medium bowl with whisk until blended.
9

Stir in Cool Whip.
10

Spoon half the jelly mixture evenly into 6 parfait glasses or dessert dishes; top with cream cheese mixture.
11

Cover with remaining jelly mixture.
12

Top with nuts and reserved berries.
13

Refrigerate 1 hour.