1 cup fat-free no-sugar-added vanilla ice cream, slightly softened
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
1 cup fresh raspberries
1 ready-to-use shortbread pie crust (6 oz.)
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Let's Make It
Add boiling juice to gelatin mix in large bowl; stir 2 min. until completely dissolved. Gradually add ice cream, stirring after each addition with whisk until ice cream is completely melted and mixture is well blended.
Stir in COOL WHIP. Gently stir in raspberries. Refrigerate, if necessary, until mixture is thick enough to mound.
Spoon into crust.
Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP.
Drizzle with melted BAKER'S Semi-Sweet Chocolate before serving topped with the remaining COOL WHIP.
Prepare using COOL WHIP Sugar Free Whipped Topping.
Prepare using a ready-to-use reduced-fat graham cracker crumb crust.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 3g
* 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.