For the gelatin molds, use two identical bowls, cups, or rounded funnels with the openings plugged.

Prepare gelatin according to package directions. Pour a small amount (just a tablespoon or two) into each breast “cup” to form the areola. Put molds and bowl of remaining gelatin in the refrigerator to chill.

When the remaining gelatin in the bowl has thickened to the consistency of raw egg white, fold in the whipped dessert topping. Mix thoroughly. Pour into molds, making sure to distribute evenly between the pair (you don’t want to be lopsided). Return to refrigerator to chill.

Chill four hours or until completely firm. To unmold, dip the molds into a bath of warm water to loosen the outside of the gelatin. Pull edges away from the mold, cover with a plate and invert. Top each breast with a raspberry for the nipple. Garnish with more whipped topping and raspberry puree if desired.