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Thursday, November 11, 2010

Raspberry Coolwhip Jello Dessert

•1 package (3 oz.) raspberry Jello

•2/3 cup boiling water

•1/2 cup cold water

•2 Tbsp. sugar

•1 8 oz. package low-fat cream cheese, softened

•1/4 cup skim milk

•2 9 oz. containers low-fat Cool Whip, thawed

•fresh or frozen raspberries for garnish

Place Jello in a large bowl. Add boiling water and stir until dissolved. Stir in cold water. Cover bowl with plastic wrap and refrigerate for a half hour. Meanwhile, beat sugar and cream cheese with an electric mixer until smooth and fluffy. Beat in milk. Stir in one container of Cool Whip. Remove Jello mixture from refrigerator and stir in the remaining container of the Cool Whip until completely smooth. In a glass bowl with tall sides, pour half of the raspberry Jello mixture. Top with the cream cheese-Cool Whip mixture. Top with the remaining raspberry Jello mixture. Refrigerate until set, about an hour. Garnish with raspberries

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