Separate 1/2 jelly pack into cubes and place in a jug, keeping the other 1/2 to make the third layer. Add 1/4 pint (150ml) of boiling water and stir until dissolved. Add 1/4 pint (150ml) cold water and stir.
Pour in serving dish and put in the fridge to set.
To make the cream layer pour contents of the sachet into a large jug/bowl. Add 300ml boiling water and stir until dissolved. Gradually add the cream cheese beating gently until smooth. Stir in vanilla essence and sugar.
Once the mixture is cool, pour creamy jelly onto the set layer and put in the fridge to set.
Once the creamy layer is set, arrange raspberries on top.
With the remaining 1/2 jelly pack separate into cubes and place in a large jug/bowl. Add 100ml of boiling water and stir until dissolved. Add 100ml of cold water and cool. Pour the jelly over the raspberries.
Put in the fridge to set.
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Rating
Separate 1/2 jelly pack into cubes and place in a jug, keeping the other 1/2 to make the third layer. Add 1/4 pint (150ml) of boiling water and stir until dissolved. Add 1/4 pint (150ml) cold water and stir.
Pour in serving dish and put in the fridge to set.
To make the cream layer pour contents of the sachet into a large jug/bowl. Add 300ml boiling water and stir until dissolved. Gradually add the cream cheese beating gently until smooth. Stir in vanilla essence and sugar.
Once the mixture is cool, pour creamy jelly onto the set layer and put in the fridge to set.
Once the creamy layer is set, arrange raspberries on top.
With the remaining 1/2 jelly pack separate into cubes and place in a large jug/bowl. Add 100ml of boiling water and stir until dissolved. Add 100ml of cold water and cool. Pour the jelly over the raspberries.
Put in the fridge to set.
