1 large box raspberry Jello
1 1/2 cup boiling water
1 bag mini marshmallows
1 package frozen raspberries
1 pint heavy whipping cream
2 T sugar
Use large mixing bowl to dissolve the Jello in the boiling water. Stir until completely dissolved.
Whip the whipping cream together with the sugar until stiff-ish.
When the Jello has cooled somewhat, stir in the frozen raspberries and the marshmallows. Fold in the whipped cream until all the way combined.
Place in refrigerator for at least four hours before serving.
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