- 1 ¾ cups of boiling water
- 2 packages (3 ounces each) raspberry flavored gelatin
- 1 package (16 ounces) frozen boysenberries, partially thawed
- 2 cups chilled whipped cream
- 1 package (5 ½ ounces) tubular shaped pirouette cookies (about 24)
Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Reserve 3-5 berries for garnish. Place remaining berries in food processor work bowl fitted with steel blade or in blender container. Cover and process until smooth. Stir berries into gelatin. Refrigerate until very thick but not set, about 1 hour. Beat gelatin mixture on high speed until think and fluffy, about 4 minutes. Beat 1 cup of the whipping cream in chilled bowl until stiff; fold into gelatin mixture. Pour into spring form pan, 9 x 3 inches. Refrigerate until set, about 3 hours. Run knife around edge of dessert to loosen; remove side of pan. Place dessert on serving plate. Beat remaining whipping cream in chilled bowl until stiff. Spread side of dessert with half of the whipped cream. Carefully cut cookies crosswise into halves. Arrange cookies cut side down, vertically around side of dessert; press lightly. Garnish with remaining whipped cream and berries.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.