Lemon-Raspberry Semi-Freddo

Lemon-Raspberry Semi-Freddo

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup boiling water

  • 1

    pkg. (85 g) Jell-O Lemon Jelly Powder

  • 1-¼

    cups thawed Cool Whip Whipped Topping

  • 1

    pkg. (300 g) prepared pound cake, cut into 1-inch cubes

  • 1

    cup fresh raspberries

Directions

ADD boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Refrigerate 15 min. WHISK in Cool Whip until well blended. Stir in cake and berries. Pour into foil-lined 8x4-inch loaf pan. Gently tap loaf pan on counter; smooth top. FREEZE 2 hours. Remove from freezer 15 min. before serving; unmould onto plate. Let stand at room temperature until slightly softened before slicing. kraft kitchens tipsServing SuggestionCombine 2-1/2 cups thawed frozen raspberries and 1/3 cup sugar in saucepan. Bring to boil on medium heat, stirring occasionally. Strain to remove seeds, if desired. Refrigerate until ready to use. Spoon over dessert.SubstituteSubstitute strawberries or blueberries for the raspberries.nutritional information serving size = 1 piece (105 g)per serving


Nutrition

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