Trifle Cups

Photo: flickr user Wootang01

Ingredients

1 pkt (4-serving size) Jell-O brand gelatin, raspberry fla

cup Boiling water

1 pkt (10-oz) Birds Eye quick thaw red raspberries, thawed

Ice cubes

12 Shortbread or sugar cookies

cup Cold Half-and-Half or milk

1 pkt (4-serving size) Jell-O instant pudding and pie f

cup Thawed Cool Whip whipped topping

Preparation

DISSOLVE gelatin in boiling water Drain raspberries, reserving syrup.

Combine syrup and ice cubes to make 1 cup. Add to gelatin, stirring until ice is melted. Place bowl in larger bowl of ice and water. Let stand, stirring occasionally, until gelatin is slightly thickened, about 5 minutes. Reserve 6 raspberries for garnish, if desired. Stir remaining raspberries into gelatin.

CRUMBLE cookies into individual dessert dishes. Spoon gelatin mixture over cookies; chill until set but not firm.

POUR half and half into small bowl. Add pudding mix. Beat with wire whisk until well blended, about 1 to 2 minutes. Let stand 5 minutes or until slightly thickened. Fold in whipped topping. Spoon over gelatin mixture.

Chill until set, about 1 hour. Garnish with reserved raspberries and additional whipped topping, if desired.

MAKES 6 servings,

Prep time: 20 minutes,

Chill time: 1 hour