From the Kitchen of: Phillip L. Cross
This is a recipe my scottish wife makes for me. It is very rich and
delicious.
1
Pkg.
Lady Fingers or
1 Angel Food Cake
2
Pints
Fresh Raspberries or
2 frozen if fresh not available
2
Pkgs. (small)
Raspberry jello
1
Pint
Heavy whipping cream
1
Large
Clear glass bowl
1/2
Cup
Raspberries for garnish
Make the raspberry jello according to package directions and put in the
refrigerator to set, but not to harden. You will need to spoon soft jello
into the raspberry mix.
Place the lady fingers (or bite size peices if using angle food cake)
upright around the sides of the bowl, then place the rest on the bottom.
Place some raspberry jello over the bottom layer of the fingers or cake,
then some raspberries, then jello. Continue until all raspberries and jello are
gone.
Cover with plastic and place in refrigerator for 2 hours to set.
Whip the whipping cream, sweeten to your preference. You can serve this
on the side or place on top of dessert. If you desire you can incorporate the
whipped cream with the jello and raspberry layers.
NOTE: You can use most fruits in season (or canned) such as peaches, strawberries,
cherries, or pears. Melons contain to much water and oranges too much juice. So use
your judgement and experiment.