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CHOCOLATE RASPBERRY MOUSSE




List of Ingredients



• 1 PACKAGE RASPBERRY JELLO, SMALL
  
• 2 TABLESPOONS UNSWEETENED COCOA POWDER
  
• 1 TABLESPOON PLUS 1 1/2 TEASPOONS SUGAR
  
• 1/2 CUP BOILING WATER
  
• 1 CUP ORANGE JUICE
  
• 2 TEASPOONS GRATED ORANGE PEEL
  
• 1 1/2 CUPS COOL WHIP
  
• 1 1/2 CUPS FRESH OR THAWED RASPBERRIES
  






Instructions



1. IN A MEDIUM BOWL, COMBINE GELATIN, COCOA AND SUGAR, ADD BOILING WATER AND STIR TO DISSOLVE.
   
2. STIR IN ORANGE JUICE AND ORANGE PEEL. REFRIGERATE 30 TO 40 MINUTES, STIRRING OCCASIONALLY UNTIL MIXTURE MOUNDS SLIGHTLY WHEN DROPPED FROM A SPOON.
   
3. WITH ELECTRIC MIXER, BEAT GELATIN MIXTURE FOR 3 MINUTES. GENTLY FOLD IN COOL WHIP WITH A RUBBER SPATULA IN AN OVER AND UNDER MOTION UNTIL COMBINED.
   
4. SERVE IN 8 DESSERT DISHES. REFRIGERATE FOR 2 HOURS OR UNTIL FIRM OR OVERNIGHT.
   
5. GARNISH WITH FRESH RASPBERRIES.
   
6. 8 SERVINGS
   
7. NOTE: YOU CAN SUBSTITUTE STRAWBERRY JELLO FOR RASPBERRY AND FRESH OR FROZEN STRAWBERRIES FOR RASPBERRIES.