Remove raspberries from freezer and put into
a bowl to thaw (about 3 to 4 hours).
Dissolve gelatin in boiling water. Stir in sugar. Drain juice from
thawed raspberries; add enough water to the juice of the raspberries
to make 1/2 cup and add to the gelatin. Let cool in refrigerator until
slightly congealed and then whip until light and fluffy.
Whip the cream in a separate bowl and then fold into the whipped
gelatin. Fold marshmallows and raspberries into whipped gelatin. Pour
into 8-inch square glass dish and chill.
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