This will be devoured faster than you can say its name.
16-oz bag frozen raspberries
Arils from 1 large pomegranate
2 6-oz boxes raspberry Jell-o
1 8-oz package cream cheese, softened
1 16-oz container of sour cream
Immerse the pomegranate in a bowl of water, then cut it open and and use your fingers to pry the arils from the husk. Immersing the pomegranate keeps the juice from spraying or staining. ( If you have ever tried it any other way, you’ll know what a great tip this is.)
Spread the frozen berries and the arils in a 9×13 pan.
In a large glass bowl, boil 3.5 cups of water. Add both boxes of Jell-o and stir well until completely dissolved. Stir in 3 cups of crushed ice. Pour Jell-o over berries and put in fridge to set. (Note: this is the “quick-set” method and should only take about 30 minutes to set up. The reduced amount of water helps offset the water from the berries and helps the Jell-o to be firm.)
You can serve this as it is, or with whipped cream, or even with non-dairy whipped topping. (If you must. I’ve heard that some people like that stuff). But for people you really love, you can add this topping:
Whip softened cream cheese for 2-3 minutes. Add sour cream and whip again, scraping sides of bowl. Add powdered sugar to taste–I usually put in about 2/3 cup. Spread over Jell-o.
It’s a little tricky to spread the thick topping on the Jell-o. I usually drop blobs of it until it’s somewhat evenly blobbed, and then spread the topping as smoothly as I can. (If your topping gets a little pink, it’ll still taste good.)
This is a great dish to bring to a gathering if you don’t want leftovers. Even if you do want leftovers, the happiness on people’s faces might make you glad you shared.