I did it! I'm officially a Mormon Wife! Heathy sent me this recipe from here and I couldn't help but try--anything with raspberries AND cream cheese has to be great. it has a slight taste of cheesecake, what could be a better side dish to our easter dinner? Here you go!
8 oz cream cheese (softened)
6 oz Sugar Free Raspberry Jello (the box says .6 oz, don't be fooled!)
10 oz frozen raspberries (defrost partially) (I took the remaining 2 oz from my bag and dumped them in with the cool whip so we'd have whole raspberries in there, too!)
3/4 C sugar
12 oz Cool Whip
2 tsp vanilla
Prepare Jello using only 2 1/2 C of water (1 1/4 hot, 1 1/4 cold). Add frozen raspberries, and let jello partially thicken in fridge. In a separate bowl, blend cream cheese, vanilla, and sugar. Add cream cheese mixture to partially thickened jello and whip together until well blended. Fold in Cool whip. Refrigerate 3 hours until well set. Mmmmmmm delicious!