snack saturday

Lemon-Raspberry Semi-Freddo

1 cup boiling water
1 pkg. (85 g) Lemon Jelly Powder
1 pkg. (300 g) prepared pound cake, cut into 1-inch cubes
1 cup thawed Whipped Topping
1 cup fresh raspberries, chopped

ADD boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Refrigerate 15 min.

WHISK in whipped topping until well blended. Stir in cake and berries. Pour into foil-lined 8x4-inch loaf pan.

FREEZE 2 hours. Remove from freezer 15 min. before serving; unmould onto plate. Let stand at room temperature to soften slightly.
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