1 (3 ounce) package vanilla flavored Jell-O
1 (3 ounce) package active dry yeast
2 cups warm milk (110 degrees F/45 degrees C)
1 cup white sugar
1 egg
1 teaspoon vanilla extract
Place the gelatin package in the bottom of a glass or metal bowl. Cover the top with a sheet of waxed paper. Place the gelatin package under a warm water bath for 3 hours in the refrigerator, or until fully dissolved.
Place the yeast on top of the milk and sugar; let stand for 3 hours. Meanwhile, prepare the other half of the recipe by beating together the egg, vanilla and vanilla extract.
Using a wooden spoon, stir together the sugar, egg and vanilla until well blended. Mix the egg mixture into the yeast mixture, and stir in the vanilla. Cover and chill for 8 hours or overnight.
Remove the waxed paper from the refrigerator, and pour the chilled liquid and gelatin into the glass bowl, stirring well. Cover the glass with waxed paper, and let stand overnight.
In the morning, whip the egg whites until foamy. Beat the egg whites into the egg mixture, then fold in the crushed raspberry preserves. Spread over the chilled jelly and ice cream, and serve immediately or chill.