1 (6 oz.) pkg. lemon Jello
2 c. boiling water
2 (7 oz.) bottles lemon-lime soda
Grated rind of 1 lemon
Juice of 1 lemon
2 c. heavy cream, whipped
1 (10 oz.) pkg. frozen raspberries
2 tbsp. raspberry jam

Stir Jello into the boiling water until dissolved. Add lemon-lime soda, lemon rind and lemon juice. Cool until thickened, then beat the mixture until foamy. Fold in whipped cream and turn into a 2-quart souffle dish. Chill until firm. To prepare the sauce, combine frozen raspberries and jam in a small saucepan. Heat through and serve warm over souffle. Serves 6 to 8.