When asking my family what to call this, my son said “Yummy”. It is, however I also wanted something a bit more descriptive, my daughter suggested Raspberry Bliss, so it is now called Yummy Raspberry Bliss. It is easy to make, no cooking, except for boiling the kettle for the jelly of course! It serves four.
1 packet raspberry jelly
1 punnet (125g) fresh raspberries
250g block cream cheese
405g can sweetened condensed milk.
Make up the jelly with only 250ml of boiling water, once the crystals are dissolved, put aside to cool and partially set. You need it to be the consistency of curdled cream – not runny but not set either. This should take about two hours or so, depending on the temperature.
When the jelly is ready, mix together the cream cheese and condensed milk until smooth. Then fold through the jelly and the raspberries, reserving four for decorations.
Spoon into serving dishes – I used stemless wine glasses so you will need each dish to hold at least a cup.
Refrigerate for two hours until set – as the jelly finishes setting it will help the mixture to set.
Decorate and eat.