1 (3 oz.) pkg. raspberry Jello
1/4 c. sugar
1 1/2 c. boiling water
Pinch of salt
1 (10 oz.) pkg. frozen raspberries
1 1/2 c. Cool Whip

Dissolve Jello, sugar and salt in boiling water. Add raspberries, stirring until berries separate. Chill until slightly thickened. Stir Cool Whip into Jello until dissolved. Pour into 6-cup mold. Chill until firm.

To serve: Unmold and garnish with a little more Cool Whip. Serves 6-8.