Lemon Cream Tart

• 16 chewy raspberry-filled cookies
• 2 pkg. (4-serving size each) JELL-O Lemon Flavor Sugar Free Gelatin
• 1 cup boiling water
• 1 cup cold water
• 1 cup vanilla nonfat frozen yogurt
• 1-1/2 cups thawed COOL WHIP LITE Whipped Topping, divided
• 1 Tbsp. grated lemon zest
• 1/2 cup fresh raspberries

1. Stand cookies, filling-side down, along inside of greased 9-inch springform pan.
2. Set aside.
3. Dissolve gelatin in 1 cup boiling water.
4. Stir in 1 cup cold water.
5. Refrigerate until slightly thickened.
6. Place frozen yogurt in blender container; cover.
7. Blend until smooth.
8. Gradually add gelatin mixture, blending until smooth.
9. Blend gelatin mixture, 1 cup of the whipped topping and lemon peel in large bowl.
10. Spread mixture into prepared pan.
11. Refrigerate 2 hours or until firm.
12. Garnish with remaining whipped topping and raspberries.

chewy, gelatin, boiling water, cold water, vanilla nonfat frozen yogurt, topping, lemon zest, fresh raspberries

Taken from www.kraftrecipes.com/recipes/lemon-cream-tart-55810.aspx (may not work)