Gradually beat in gelatin. Whisk in 2 cups COOL WHIP; pour over crust. REFRIGERATE 4 hours or until firm. Serve topped with remaining COOL WHIP and berries.
Join Stephanie as she walks you through the simple steps to create your own batch of creamy, dreamy marshmallow whip. - I'm a firm believer that anything whipped cream can do, marshmallow whip can ...
Continue as directed. Dissolve lemon Jell-O in boiling water. Add pineapple juice. Chill. When slightly thickened, beat with rotary eggbeater until consistency of whipped cream. Fold in pineapple.