KraftRecipes.com
Print PageClose Window
Desserts

NEWTON® Lemon Cream Tart

NEWTON® 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

What You Need

16
 Raspberry NEWTONS Fruit Chewy 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.
K:4317 v0:55810
RecipeDetail