Lemon-Raspberry Semi Freddo

Name: Lemon-Raspberry Semi Freddo
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

7 ingredients

14 steps

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

Directions

1

Add boiling water to jelly powder in large bowl; stir 2 minutes until completely dissolved.
2

Refrigerate 15 minutes.
3

Whisk in Cool Whip until well blended.
4

Stir in cake and berries.
5

Pour into foil-lined 8x4-inch loaf pan.
6

Freeze 2 hours.
7

Remove from freezer 15 minutes before serving; unmold onto plate.
8

Let stand at room temperature to soften slightly.
9

RASPBERRY SAUCE: Combine thawed raspberries and sugar in saucepan.
10

Bring to a boil on medium heat stirring occasionally.
11

Strain to remove seeds, if desired.
12

Cover and refrigerate until ready to use.
13

Spoon over dessert.
14

Combine.