Drain raspberries (as best as you can) and reserve liquid. Measure liquid. I had ½ cup. Set aside.
Add 1 cup boiling water to the jello. Stir completely until dissolved. Add reserved raspberry liquid and additional cold water to make 1 cup. For example, I had ½ cup raspberry juice, so I added ½ cup cold water. Stir well to combine.
Add thawed berries and mix well. Pour into mini trifle bowls and refrigerate for about 2-4 hours until set up.
Top with cool whip, berries and mint. Serve immediately.
Makes 3 trifle bowls shown.