Lemon Bavarian Cream with Raspberry Sauce

Dreamy, creamy, and beautiful, this whipped frozen dessert pairs tangy lemon flavors with sweet raspberries. MORE + LESS -

box (3 oz) Jell-O™ lemon-flavored gelatin

3/4

cup boiling water

cups ice cubes

teaspoons grated lemon peel

tablespoons lemon juice

cups Cool Whip™ lite frozen whipped topping, thawed

package (10 oz) frozen raspberries in syrup, thawed

tablespoon powdered sugar

Fresh raspberries, if desired

Fresh mint leaves, if desired

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1

In medium bowl, dissolve gelatin in boiling water. Add ice cubes; stir about 2 minutes or until gelatin begins to thicken. With slotted spoon, remove any unmelted ice. Stir in lemon peel and lemon juice.
2

With wire whisk or electric mixer at low speed, thoroughly blend whipped topping into gelatin. Refrigerate until set, about 1 hour.
3

Meanwhile, in blender or food processor, place raspberries and powdered sugar. Cover; blend until smooth. Place strainer over small bowl; pour berry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds.
4

Into each of 4 dessert dishes, spoon about 1/2 cup lemon mixture. Top each with 2 to 3 tablespoons sauce. Garnish with fresh berries and mint.

Strawberries can be used in the sauce instead of the raspberries.
The sauce can be made up to one day in advance. Cover and refrigerate it until serving time.