Lemon Raspberry Tiramisu

• 2 (8 ounce) packages fat free cream cheese, softened
• 1/4 cup Splenda sugar substitute
• 1 teaspoon vanilla
• 1/3 cup water
• 1 (1/3 ounce) box sugar-free lemon gelatin
• 2 cups fat-free cool whip, thawed
• 1/2 cup sugar-free raspberry jam
• 1/4 cup water
• 2 tablespoons marsala wine
• 6 ounces ladyfingers, split
• 1 pint fresh raspberry (or frozen unsweetened raspberries, thawed)

1. Combine water and gelatin in small microwavable bowl. microwave on high for 30-60 sec. until water is boiling and gelatin is dissolved. Cool slightly.
2. Meanwhile, combine cream cheese, Splenda, and vanilla in large bowl. Beat until smooth.
3. Add gelatin mixture to cheese mixture and beat for 1 minute.
4. Add Cool Whip and beat 1 more minute, scraping sides of bowl. Set aside.
5. Whisk together preserves, water and marsala until well blended.
6. Reserve 2 tablespoons of preserves mixture and set aside.
7. Spread 1/3 cup of preserves mixture evenly over bottom of 11x7 glass baking dish.
8. Put half of split ladyfingers in bottom of dish.
9. Spread half of cream cheese mixture over ladyfingers.
10. Sprinkle 1 cup of berries over over cheese mixture.
11. Top with remaining ladyfingers, then a layer of preserves mixture, then a layer of cream cheese mixture.
12. Cover and chill for at least 2 hours.
13. Sprinkle with remaining berries and drizzle with reserved 2 tbs of preserves mixture before serving.

cream cheese, splenda sugar substitute, vanilla, water, lemon gelatin, cool whip, sugar, water, marsala wine, ladyfingers, fresh raspberry

Taken from www.food.com/recipe/lemon-raspberry-tiramisu-222647 (may not work)