Kristin Sokol
1 box cook and serve lemon pudding
2 eggs
1/2 c. sugar
1 large box sugar free raspberry Jell-O
1-2 c. fresh or frozen berries (whatever you like, I prefer raspberries)
One thawed container cool whip
Make lemon pudding according to directions. Make Jell-O using only hot water instructions. Add a cup or so of ice to dissolved Jell-O mixture. Stir until ice is melted. Mix Jell-O and pudding together, pour into large casserole pan. Drop fruit into Jell-O. Set at least 4 hours. Once the Jell-O is set frost with thawed cool whip.
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