Raspberry-Lemonade Trifles

By carol gorman

Ingredients

• 1 cup fresh raspberries , divided
• 1 pkg. (85 g) Jell-O Lemon Jelly Powder
• 1 pkg. (4-serving size) Jell-O Lemon Instant Pudding
• 2 cups cold milk
• 3/4 cup thawed Cool Whip Whipped Topping

Preparation

Step 1

Reserve 4 raspberries. Spoon remaining berries into 4 large glasses.

Prepare jelly powder following the Quick-Set Method on package; pour over berries in glasses. Refrigerate 30 min. or until firm.

Beat pudding mix and milk with whisk 2 min.; spoon over jelly. Refrigerate 5 min. Top with Cool Whip and reserved berries.