Ingredients
5 packages (12 ounces each) frozen unsweetened raspberries, thawed2 cups confectioners’ sugar2 envelopes unflavored gelatin1/3 cup plus 1/2 cup cold water, divided38 ladyfingers, split2 tablespoons seedless raspberry jam1 teaspoon water1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided
Preparation
In a large saucepan, combine raspberries and confectioners’ sugar. Bring to a boil. Reduce heat; simmer for 5-10 minutes or until bubbly and sugar is dissolved, stirring occasionally. Mash and strain raspberries, reserving syrup. Discard seeds; set aside.
In a small saucepan, sprinkle gelatin over 1/3 cup cold water; let stand for 1 minute. Heat over low heat stirring until gelatin is completely dissolved. Stir in remaining cold water and raspberry juice. Cover and refrigerate for 1-1/2 to 2 hours or until slightly thickened, stirring occasionally.
Meanwhile, line the bottom and sides of a 9-in. springform pan with ladyfingers. In a small bowl, combine raspberry jam and water; spread over ladyfingers lining bottom of pan. Fold 3-3/4 cups whipped topping into raspberry mixture. Pour into prepared pan. Cover and refrigerate for at least 3 hours or until firm. Garnish with remaining whipped topping.
