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1 large package lime gelatin
1 small package lemon gelatin
4 ounces cream cheese
4 ounces whipped topping
1 large package raspberry gelatin
10 ounces frozen raspberries
Dissolve the lime gelatin in two cups boiling water;
add 1 1/2 cups cold water then pour into a 9x13 glass baking dish. Place in refrigerator and cool until jello is firm.
Dissolve the lemon gelatin in 1 cup boiling water. Pour into blender and blend cream cheese and whipped topping into the jello. Carefully pour lemon gelatin on top of lime gelatin that is set. Return to fridge and let the lemon gelatin set up firm.
Dissolve raspberry gelating in 2 cups boiling water; add 1 cup cold water and raspberries. Pour over set lemon gelatin, and chill one more time until set.
Serve with a dollop of whipped topping.