Lemon Cream Tart

1. 1

   Stand cookies, filling-side down, along inside of greased 9-inch springform pan.

2. 2

   Set aside.

3. 3

   Dissolve gelatin in 1 cup boiling water.

4. 4

   Stir in 1 cup cold water.

5. 5

   Refrigerate until slightly thickened.

6. 6

   Place frozen yogurt in blender container; cover.

7. 7

   Blend until smooth.

8. 8

   Gradually add gelatin mixture, blending until smooth.

9. 9

   Blend gelatin mixture, 1 cup of the whipped topping and lemon peel in large bowl.

10. 10

    Spread mixture into prepared pan.

11. 11

    Refrigerate 2 hours or until firm.

12. 12

    Garnish with remaining whipped topping and raspberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.