3 boxes of grape jelly
4 1/2 cups (ch) of boiling water
2 cups (ch) of whipped cream
3 boxes of raspberry jelly
2 cups (ch) of cold water
3 boxes of grape jelly
4 1/2 cups (ch) of boiling water
2 cups (ch) of whipped cream
3 boxes of raspberry jelly
2 cups (ch) of cold water
1 Dissolve the grape jelly in 2 1/2 cups of boiling water, stirring until completely dissolved
2 Add the whipped cream and mix well until fully incorporated into the jelly
3 Pour into a greased mold with a little oil and refrigerate for 40 minutes
4 Dissolve the raspberry jelly in the remaining boiling water, stirring until completely dissolved and then mixing with cold water
5 Allow to cool completely and place on top of the grape jelly with whipped cream once firm
Refrigerate again until firm, then unmold and serve.
