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Desserts

Lemon Cream Tart

Lemon Cream Tart recipe
photo by:kraft
Chewy raspberry-filled cookies encircle a luscious filling of lemon gelatin, frozen yogurt and whipped topping in this easy, no-bake dessert.
time
prep:
15 min
total:
2 hr 15 min
servings
total:
8 servings
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What You Need

16
 chewy raspberry-filled cookies
2
pkg.  (4-serving size each) JELL-O Lemon Flavor Sugar Free Gelatin
1
cup  boiling water
1
cup  cold water
1
cup  vanilla nonfat frozen yogurt
1-1/2
cups  thawed COOL WHIP LITE Whipped Topping, divided
1
Tbsp.  grated lemon zest
1/2
cup  fresh raspberries

Make It

STAND cookies, filling-side down, along inside of greased 9-inch springform pan. Set aside.

DISSOLVE gelatin in 1 cup boiling water. Stir in 1 cup cold water. Refrigerate until slightly thickened.

PLACE frozen yogurt in blender container; cover. Blend until smooth. Gradually add gelatin mixture, blending until smooth. Blend gelatin mixture, 1 cup of the whipped topping and lemon peel in large bowl. Spread mixture into prepared pan. Refrigerate 2 hours or until firm. Garnish with remaining whipped topping and raspberries.

Kraft Kitchens Tips

Storage Know-How
Once thawed, refrigerate COOL WHIP Whipped Topping for up to 2 weeks or refreeze.
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