1/4 c. fresh lemon juice
1 packet unflavored Knox gelatin
2 (10 oz.) pkgs. frozen raspberries
1 c. heavy cream, whipped
2 tbsp. Cointreau

(Thaw one and reserve other until a couple of hours before serving time).

Combine lemon juice and gelatin in a small saucepan. When gelatin has absorbed liquid, place pan over low heat and stir until dissolved.

Place one undrained package of raspberries and Cointreau in medium size mixing bowl. Add dissolved gelatin. Mix well. Refrigerate until slightly thickened - about the consistency of mayonnaise. Fold in whipped cream.

Transfer to 1 quart ring mold. Cover with plastic wrap and refrigerate. At serving time unmold. Fill center with other package of thawed raspberries. Decorate edge of plate with slices of kiwi fruit and a few fresh raspberries on the kiwi slice. 6 servings.