RASPBERRY-LEMON CHIFFON DESSERT

Raspberry-Lemon Chiffon Dessert image

Make a dessert that's simple yet delicious with Raspberry-Lemon Chiffon Dessert. This lemon chiffon dessert is made with two cups of raspberries.

Provided by My Food and Family

Categories Summer 2018

Time 4h50m

Yield 16 servings

Number Of Ingredients 7

Ingredients

2 cups boiling water
2 pkg. (3 oz. each) JELL-O Lemon Flavor Gelatin
1 cup cold water
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 pkg. (10 oz.) prepared angel food cake, cut into 3/4-inch cubes
2 cups raspberries, divided
1 lemon

Steps:

Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
Beat gelatin with mixer on high speed 2 min. or until foamy. Add COOL WHIP; beat on low speed just until blended. Stir in cake cubes along with 1-1/2 cups of the raspberries.
Spoon into 9-inch springform pan.
Refrigerate 3 hours or until firm. Run knife around rim of pan to loosen dessert. Remove rim.
Use sharp knife to cut thick pieces of peel off lemon. Discard peeled lemon or reserve for another use. Twist lemon peel pieces, then place on top of dessert along with the remaining raspberries just before serving.

Nutrition Facts : Calories 130, Fat 3 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 12 g, Protein 2 g