Ingredients
Method
Preparation
- Spray an 8×8-inch glass baking dish with cooking spray to prevent sticking.
- In a small pan, whisk together the unflavored gelatin and milk over medium heat. Heat until it begins to steam, then remove from heat and set aside to cool.
- In an electric mixer, combine sugar, sour cream, and Cool Whip. Mix until smooth and well-blended. Add the cooled milk mixture and mix again until combined.
- Pour half of the cream mixture into the prepared baking dish, smoothing the top.
- Add a few drops of red food coloring to the remaining cream to achieve the desired pink shade. Spread the pink cream layer on top of the white cream.
- Dissolve the raspberry jello in 2 cups of boiling water. Let it cool to room temperature, then pour it over the layered cream in the baking dish.
- Refrigerate for 2-4 hours or until the jello is fully set.
Serving Suggestions
- Cut into neat squares with a thin, warmed knife for clean edges.
- Plate each piece with a small spoonful of fresh berry compote or a dusting of finely chopped toasted almonds for crunch.
- For a party, arrange on a platter with mint sprigs and extra berries for visual drama.
Notes
Keep refrigerated and enjoy within 3-4 days for best texture. Avoid freezing as the delicate cream layer may separate and become grainy when thawed.