Gently fold the whipped cream into the cold Jello mixture. Next, fold in the mini marshmallows. Scoop the mixture into a pretty serving bowl if desired, or simply leave it in your preparation bowl; it just depends on how fancy you want to be! Cover and chill in the refrigerator until the marshmallows soften and meld into the Jello, about 2 hours or overnight. Garnish with fresh raspberries before serving, if desired.
Note: I use Mexican vanilla in all my recipes that call for vanilla extract, and there is just no other vanilla with the same smooth, rich taste. You can often find it in the ethnic foods section of your local grocery store or order it online from Walmart.com. It is very inexpensive ($3-$4/ 8 oz. bottle), so I like to stock up on it and give it as gifts to friends and family.