Raspberry Tortello

  • 3 c. fresh or frozen raspberries
  • 1/4 c. sugar (less if using frozen)
  • 2 - 3 oz. packages raspberry jello
  • 2 1/2 c. boiling water
  • 2 T. lemon juice
  • 8 oz. package low fat cream cheese
  • 1 c. powdered sugar
  • 2 tsp. vanilla
  • 2 c. nonfat Cool Whip
  • 1 graham cracker crust in a 9x13-inch baking pan

Mix sugar and raspberries and allow juice to form. Then mix jello with boiling water until dissolved. Add raspberry/sugar mixture and lemon juice and mix. Refrigerate for 1 1/2 hours or until very thickened.

In a large mixing bowl, cream together cream cheese, powdered sugar, and vanilla. Fold in Cool Whip.

Carefully spread the mixture evenly over the graham cracker crust. Then pour the raspberry jello mixture over that. Chill in the refrigerator for at least 2 hours. Serve cold.

  • Yields: 1 - 9x13-inch pan
  • Preparation Time: 2 hours plus final chilling
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