Lemon-Raspberry Semi-Freddo

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prep time

10 min

total time

2 hr 25 min

makes

8 servings, 1 piece (105 g) each

photo by:

kraft

recipe by: kraft

What You Need

1 cup boiling water

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

1-1/4 cups thawed Cool Whip Whipped Topping

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

1 cup fresh raspberries

Make It

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; unmold onto plate. Let stand at room temperature until slightly softened before slicing.

kraft kitchens tips

Serving Suggestion

Combine 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.

Substitute

Substitute strawberries or blueberries for the raspberries.