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Thursday, November 5, 2009

Raspberry Fluff - Aunt Faye Smith (1950)

2 pkgs raspberry jello

2 c crushed pineapple

1/2 lb crushed graham cracker crumbs

1 c sugar

2 c hot water

1 c raspberries

2 egg whites

2 c cream, whipped


Dissolve jello in hot water. Cool and add fruit. Set in the refrigerator until mixture begins to thicken. Fold in egg whites which have been beaten stiff with sugar, then fold in the whipped cream. Butter a 9 X 13 pan and spread graham cracker crumb in bottom leaving out a little to sprinkle on top of the fluff. Let stand overnight in the refrigerator.



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