16 chewy raspberry-filled cookies (about 1-1/2 inch)
1/2 cup fresh raspberries
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Let's Make It
Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in cold water.
Refrigerate 20 to 30 min. or until slightly thickened.
Blend yogurt in blender until creamy. Gradually add gelatin mixture through feed tube at top of blender, blending well after each addition. Pour into large bowl. Add lemon zest and 1 cup COOL WHIP; stir gently until blended.
Stand cookies, filling sides down, around inside rim of 9-inch springform pan sprayed with cooking spray. Fill with gelatin mixture.
Refrigerate 2 hours or until firm.
Top with raspberries and remaining COOL WHIP just before serving.
Once thawed, refrigerate COOL WHIP Whipped Topping for up to 2 weeks or refreeze.
After enjoying a serving of this cool and creamy dessert, no one will believe it can fit into a balanced diet.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.