Frozen Raspberry Shortcake Squares

By srumbel

Reduced-fat pound cake cubes are folded into whipped topping, frozen raspberry yogurt and raspberry gelatin for a fabulous frozen dessert.
from kraftrecipes.com

Ingredients

• 2 cups frozen raspberry nonfat yogurt, softened
• 1 pkg. (0.3 oz.) JELL-O Raspberry Flavor Sugar Free Gelatin
• 1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed
• 1 pkg. (10.75 oz.) prepared reduced-fat pound cake, cubed

Preparation

Step 1

WHISK yogurt and dry gelatin mix in large bowl until blended. Stir in COOL WHIP. Add cake cubes; mix lightly.

POUR into 8-inch square pan.

FREEZE 3 hours or until firm.

total:
12 servings

Kraft Kitchens Tips
How to Thaw COOL WHIP
Place unopened 8-oz. tub in refrigerator for 4 hours. Do not thaw in microwave.

Substitute
Prepare using COOL WHIP LITE Whipped Topping.

Variation
Prepare using frozen strawberry nonfat yogurt and JELL-O Strawberry Flavor Sugar Free Gelatin.

I made this dessert for a Bridal Shower last night, and the women loved it. I'm passing this recipe on. In place of the raspberry yogurt & raspberry jello, I used strawberry yogurt and strawberry banana jello instead, and it turned out really good. The next time I make this dessert I'll do it healthier. :-)

Light yet fills you up so you don't eat too much! Very easy to make and it really does taste like a frozen strawberry shortcake. I used a knife dipped in hot water to cut it