1 3/4 c. boiling water
1 pkg. (6 oz.) raspberry Jello
1 pkg. frozen raspberries
2 c. chilled whipped cream
1 pkg. tubular shaped pirouette cookies (24)

Pour boiling water over gelatin, stir until dissolved. Reserve 3-5 berries for garnish, puree the rest of berries until smooth. Stir into gelatin, refrigerate until nearly set. Then beat until thick and fluffy about 4 minutes. Beat 1 cup whipped cream until stiff, fold into Jello.

Pour into a springform pan (9x3 inch). Refrigerate until set, 3 hours. Run knife around to loosen and remove side of pan. Beat rest of cream and spread around outside of dessert. Carefully cut cookies in half and place around the sides into the cream. Pipe with remaining cream to garnish using reserved berries.