Fat Free Raspberry Cheesecake Fluff ( Ww )

• 1 cup hot water
• 1 (3 ounce) box sugar-free raspberry gelatin
• 1 cup cold water
• 1 cup frozen raspberries or 1 cup fresh raspberry
• 1 (3 1/2 ounce) box fat free sugar-free instant cheesecake pudding mix (Jello Brand)
• 1 (8 ounce) container fat-free cool whip, thawed

1. Heat 1 cup of water to boiling.
2. Place Jello in a deep mixing bowl and pour in the boiling water. Stir until the gelatin dissolves.
3. Then stir in a cup cold water and the raspberries.
4. Let it sit 5 minutes or so to cool off some.
5. Sprinkle the pudding into the Jello/raspberry mixture.
6. Beat with your electric mixer, on high, for 2 minutes or until all lumps dissolve.
7. Fold in the Cool Whip.
8. Divide into (8) individual serving dishes. (the recipe makes about 44 ounces so each dish needs to hold ~ 3/4 cup).
9. Garnish with another raspberry or 2 if you're feeling frisky. After all, they're "free". ;-).
10. Chill until set.
11. Enjoy for 8 times then make another batch. Maybe use SF, FF white chocolate pudding this time!

water, raspberry gelatin, cold water, frozen raspberries, sugar, cool whip

Taken from www.food.com/recipe/fat-free-raspberry-cheesecake-fluff-ww-262955 (may not work)