Raspberry Cream Cups

• 1/2 cup boiling water
• 1 pkg. (85 g) Jell-O Raspberry Jelly Powder
• 1/2 cup crushed ice
• 3/4 cup fresh raspberries, divided
• 60 g (1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 1/4 cup sour cream
• 1/4 cup icing sugar
• 1 cup thawed Cool Whip Whipped Topping
• 1/4 cup shelled pistachios, chopped

1. Add boiling water to dry jelly powder in medium bowl; stir 2 min.
2. until completely dissolved.
3. Add ice; stir until melted.
4. Refrigerate 10 min.
5. or until thickened.
6. Reserve 6 berries for garnish.
7. Mash remaining berries; stir into thickened jelly.
8. Mix cream cheese, sour cream and sugar in medium bowl with whisk until blended.
9. Stir in Cool Whip.
10. Spoon half the jelly mixture evenly into 6 parfait glasses or dessert dishes; top with cream cheese mixture.
11. Cover with remaining jelly mixture.
12. Top with nuts and reserved berries.
13. Refrigerate 1 hour.

boiling water, crushed ice, fresh raspberries, cream cheese, sour cream, icing sugar, topping, pistachios

Taken from www.kraftrecipes.com/recipes/raspberry-cream-cups-172940.aspx (may not work)