Raspberry Charlotte

Cooking & Recipes

This tastes as luscious as it looks.


Serves 16.


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


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.

Preparation Method

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