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Categories:Viewed: 48 - Published at: 9 years ago
Ingredients
- 1 cup boiling water
- 1 (85 g) packagejell-o lemon jelly powder
- 1 (300 g) packageprepared pound cake, cut into 1-inch cubes
- 1 cup thawed Cool Whip
- 1 cup fresh raspberry
- 2 12 cups raspberries
- 13 cup sugar
Method
- Add boiling water to jelly powder in large bowl; stir 2 minutes until completely dissolved.
- Refrigerate 15 minutes.
- Whisk in Cool Whip until well blended.
- Stir in cake and berries.
- Pour into foil-lined 8x4-inch loaf pan.
- Freeze 2 hours.
- Remove from freezer 15 minutes before serving; unmold onto plate.
- Let stand at room temperature to soften slightly.
- RASPBERRY SAUCE: Combine thawed raspberries and sugar in saucepan.
- Bring to a boil on medium heat stirring occasionally.
- Strain to remove seeds, if desired.
- Cover and refrigerate until ready to use.
- Spoon over dessert.
- Combine.
