Heavenly Raspberry Jello

2 (3 oz.) pkg. raspberry Jell-o
2 bags frozen raspberries
2 cups whipping cream
1/3 cup sugar
1 tsp. vanilla
8 oz. cream cheese, room temperature
Whipped topping
Dissolve Jello in 2 cups of boiling water. Add 2 cups cold water. Add raspberries and refrigerate until soft set.
Beat whipping cream with 1/3 cup of sugar and 1 tsp. vanilla until stiff (reserve 1/2 to 1 cup whipped cream). Beat cream cheese until fluffy. Add to whipped cream. Beat until blended.
In a large glass bowl, layer the two mixtures. Begin with Jello, cheese mixture and end with Jello. Top with reserved whipped cream. (Optional: decorate top with whipped cream through a decorating bag, and garnish with extra raspberries and mint leaves.)

Banana Muffins

1 cup whole wheat flour

1/2 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 large bananas, mashed

3/4 cup white sugar

1 egg

1/3 cup butter, melted

Preheat oven to 350 degrees. Spray pan. Sift together flour, baking powder, baking soda, salt and set aside.

In a large bowl, combine bananas, sugar, egg and melted butter. Add flour mixture, beat until smooth. Scoop into muffin pans.

Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

You can also add 1/2 cup of chocolate chips, tastes delicious!