Lemon-Raspberry Semi Freddo

• 1 cup boiling water
• 1 (85 g) packagejell-o lemon jelly powder
• 1 (300 g) packageprepared pound cake, cut into 1-inch cubes
• 1 cup thawed Cool Whip
• 1 cup fresh raspberry
• 2 12 cups raspberries
• 13 cup sugar

1. Add boiling water to jelly powder in large bowl; stir 2 minutes until completely dissolved.
2. Refrigerate 15 minutes.
3. Whisk in Cool Whip until well blended.
4. Stir in cake and berries.
5. Pour into foil-lined 8x4-inch loaf pan.
6. Freeze 2 hours.
7. Remove from freezer 15 minutes before serving; unmold onto plate.
8. Let stand at room temperature to soften slightly.
9. RASPBERRY SAUCE: Combine thawed raspberries and sugar in saucepan.
10. Bring to a boil on medium heat stirring occasionally.
11. Strain to remove seeds, if desired.
12. Cover and refrigerate until ready to use.
13. Spoon over dessert.
14. Combine.

boiling water, packagejello, cake, fresh raspberry, raspberries, sugar

Taken from www.food.com/recipe/lemon-raspberry-semi-freddo-421797 (may not work)