Raspberry Refrigerator Mousse

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Prep Time

20mins

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Time to Table

6hr 20mins

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Serves

9

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Ingredients

  • 2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 3 ounce package raspberry flavored gelatin
  • 1/3 cup boiling water
  • 1 ice cube
  • 2 cups Daisy Cottage Cheese
  • 2 1/2 cups frozen light whipped topping, thawed
  • 2 pints fresh raspberries

Ingredients

  • 2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 3 ounce package raspberry flavored gelatin
  • 1/3 cup boiling water
  • 1 ice cube
  • 2 cups Daisy Cottage Cheese
  • 2 1/2 cups frozen light whipped topping, thawed
  • 2 pints fresh raspberries

Directions

  1. Spray a 9-inch square baking pan with cooking spray.
  2. In a large bowl, mix the graham cracker crumbs and butter until blended. Press in the bottom of the pan. Set aside.
  3. In a small bowl, whisk the gelatin in water until dissolved. Stir in the ice cube to cool the mixture slightly.
  4. In a blender container or food processor, combine the cottage cheese and gelatin. Cover and blend for 20 to 30 seconds or until smooth and creamy. Pour into a large bowl. Fold in the whipped topping until well blended. Pour the mixture over the crust.
  5. Top with the fresh raspberries. Refrigerate for 6 hours or until set. Cut into squares to serve.
  • Calories:Calories
  • Cholesterol:Cholesterol
  • Dietary Fiber:Dietary Fiber
  • Protein:Protein
  • Sodium:Sodium
  • Total Carbohydrate:Total Carbohydrate
  • Total Fat:Total Fat

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