Raspberry Whip - cooking recipe

Ingredients

1 (8 oz.) pkg. or 2 (4 oz.) pkg. jello raspberry or strawberry low calorie gelatin dessert
1 1/2 c. boiling water
1 c. cold water
ice cubes
1 (8 oz.) tub Cool Whip lite whipped topping, thawed

Preparation

Stir boiling water into gelatin in large bowl for 2 minutes or until completely dissolved.
Mix cold water and ice cubes to make 2 cups.
Add to gelatin, stirring until slightly thickened with the consistency of unbeaten egg whites.
Remove remaining ice. Stir in 2 1/4 cups whipped topping with wire whisk until smooth. Spoon into 8 individual souffle cups or dessert dishes.