A curiously cream-free version.
I’m more familiar with the version from the April 20, 1950 edition of the Denton (Texas) Record Chronicle:
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Red Raspberry Fluff
1 pkg. raspberry gelatin Dissolve the raspberry gelatin in hot water, then set it in your refrigerator to cool or, if you’re in a hurry, over a bowl of ice. Chill until the gelatin is thick and syrupy but not solid. If the gelatin solidifies, set it over a bowl of very hot water and stir until liquid. Then start the chilling routine all over again. Whip the cream until it stands in precise points. Now stir in the syrupy gelatin and 3/4 cup of the raspberries into the whipped cream. Rinse out a quart mold with cool water, then pour in the gelatin mixture. Chill in refrigerator until firm (this will take several hours). Unmold carefully on serving dish, dress up with the remaining raspberries and whipped cream. Serves 4. |
From the box of F.J. from Sun City, Arizona. Some cards suggest a family history in Missouri and Kansas.
Red Raspberry Fluff
1 (8 oz.) frozen raspberries
1 (3 oz.) raspberry Jell-o
1/2 cup juice from raspberries
6-8 ice cubes
mint leaves
Juice from raspberry, boiling, and put in blender.
Turn on low speed. Put in Jell-o through top–after blend well, feed in the ice cubes.