4 square shortbread cookies (1-1/2 inch), crumbled
Let's Make It
Microwave 2 cups raspberries in medium microwaveable bowl on HIGH 2 min.; mash well. Press through mesh strainer; discard strained solids. (You should have about 1/2 cup strained raspberry purée.)
Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water. Add raspberry purée; mix well. Spoon into 8 dessert dishes, adding about 1/4 cup gelatin mixture to each dish. Refrigerate 1 hour.
Meanwhile, melt chocolate as directed on package; pour into medium bowl. Refrigerate 10 min. Add dry pudding mix and milk; beat with whisk 2 min. Stir in COOL WHIP. Spoon into resealable plastic bag; seal bag. Refrigerate until ready to use.
Cut small piece off one bottom corner of bag; use to pipe pudding mixture over gelatin. Refrigerate 30 min.
Top with crumbled cookies and remaining raspberries just before serving.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 6g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 42g
Dietary Fiber 3g
* 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.