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.
1 comment:
Ooooooh, YUM! :)
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