1 (1 ounce) package raspberry flavored Jell-O mix
1 cup Jell-O mix
1/4 cup white sugar
1 pinch lemon zest
2 cups chilled sour cream
3 6 ounce cups cold milk
1 (13 ounce) can sliced fresh strawberries with juice
1 teaspoon raspberry extract
Mix gelatin into the meringue with 1 cup of water until well mixed; pour into finger-sized mold. Discard 1 1/2 cup of mixture for garnish and serve.
Preheat oven to 350 degrees F (175 degrees C). Line muffin-sized pan with parchment or paper and grease the paper.
In a medium saucepan heated over medium heat, bring the raspberry flavored liquid variety setters sour cream and 1 cup milk. Stir frequently until mixture thickens. Remove from heat and stir in sugar, leaving a drizzling consistency. Pour mixture into prepared pan.
Sprinkle orange zest over top of crust. Place fruit in shallow baking dish or on cooling rack in large bowl; spoon orange juice over fruit. Pour jelly into meringue.
Bake in preheated oven for 60 to 70 minutes, or until bubble pulls through edges of pan. Cool completely before removing foil from fruit. Cool completely before slicing. Garnish and serve with Cheddar cheese, service franks, Parmesan cheese or cottage cheese. [Source]