2 (10 oz.) pkgs. frozen raspberries
2 pkgs. raspberry Jello (3 oz. each)
1 pt. whipping cream

Crush thawed raspberries and reserve the juice. Add enough water to the juice to make a total of 1 1/2 cups liquid. Bring juice to a boil. Stir in Jello powder to dissolve it, then cool. Whip cream to form soft peaks. Fold into raspberry/Jello mixture. Chill in glasses or in a Jello mold.

NOTE: (For preparation of smaller quantities) : All ingredient amounts could easily be cut in half, since whipping cream is sold in half-pints. The total juice amount would be 3/4 cup instead of 1 1/2 cups.