|Nutritional Guidelines (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 13g||66%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 1g||5%|
|Total Sugars 18g|
|Vitamin C 5mg||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
It may be a bit retro, but this Cool Whip Jello is a great recipe for a holiday or potluck and may even be the hit at the dessert table. Raspberry gelatin is combined with whipped topping, then layered with a mixture of cream cheese, sugar, and Cool Whip. The finishing touch is a garnish of fresh raspberries.
The pretty pink color is perfect for Easter, a baby or bridal shower, and even Christmastime. Use a decorative clear glass dish with high sides so everyone can see the attractive layers.
1 (3-ounce) package raspberry Jello
2/3 cup boiling water
1/2 cup cold water
2 tablespoons sugar
8 ounces low-fat cream cheese, softened
1/4 cup skim milk
2 (9-ounce) containers thawed low-fat Cool Whip, divided
1 cup raspberries, for garnish
Gather the ingredients.
Place the Jello powder in a large bowl. Add the boiling water and stir until dissolved. Stir in the cold water.
Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Meanwhile, beat the sugar and cream cheese with an electric mixer until smooth and fluffy.
Beat in the milk. Stir in one container of Cool Whip.
Remove Jello from the 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, leveling it out.
Top with the cream cheese-Cool Whip mixture, using a rubber spatula to even out.
Add the remaining raspberry Jello mixture, smoothing out the top.
Refrigerate until set, about 1 hour.
Garnish with raspberries in whatever design you prefer.