2 pkg (10 oz. each) frozen unsweetened raspberries, thawed
2 pkg mousse lite dark chocolate mix
2 cups cold skim milk
1 tub (8 oz.) Cool Whip Fat Free
1/4 cup slivered almonds
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Let's Make It
Tear or cut cake into about 3/4" pieces. Drain pineapple, reserving juice. Pour boiling pineapple juice and enough water for 2 cups for gelatin in large bowl; stir until gelatin is dissolved. Add raspberries and pineapples, (if desired, remove several raspberries and reserve for garnish). Refrigerate gelatin mixture about 15 min or until thickened but not set.
Mix mousse and 2 cups cold skim milk, mix on low speed until thickened, then whip 3-5 min at high speed to fluff.
Layer 1/3 of cake pieces, gelatin mixture, mousse and Cool Whip in 3-gt glass bowl; repeat 2 more times. Garnish with reserved raspberries and slivered almonds.
Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.