1 sm. pkg. Jello (raspberry)
2 sm. heavy cream
1 lemon or 3 tbsp. lemon juice
1 c. sugar
1 c. boiling water

Mix water, lemon juice and Jello; let stand in refrigerator for 1 hour. Whip heavy cream with sugar, then whip together. The bottom part of Jello will not mix, throw away. Place in serving bowl and serve.

When using real lemon, grate rind and squeeze lemon. Use both skin and juice.