Combine the raspberry jello powder with 1 cup of boiling water. Stir until the mixture is completely dissolved. Add 1/2 cup of cold water and stir. Let jello cool at room temperature, about 15-17 minutes. Then add 1/2 cup heavy cream and stir well.
Spread a layer of the crushed biscuits in individual serving cups.
Evenly divide jello mixture over the crushed biscuits.
Chill in refrigerator until set. Garnish with whipped cream before serving. Enjoy!