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Raspberry Charlotte

Raspberry Charlotte
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Yield: Serves 16.

This tastes as luscious as it looks.

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  • 2 packages (3 ounces each) raspberry gelatin
  • 2 cups cream
  • 1 cup raspberry jam
  • 1 package (10 ounces) frozen raspberries, thawed, or 2 cups fresh


Prepare gelatin according to package directions and chill until slightly thickened but not set. Beat with electric beater until thick and fluffy. Whip 1 cup cream and fold into gelatin, then fold in jam. Rinse a 2-quart mold in cold water and pour mixture into it; chill until firm. Whip remaining 1 cup cream, unmold dessert, and top with the whipped cream and raspberries.
Updated Wednesday, December 10th, 2008

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