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Categories:Viewed: 29 - Published at: 6 years ago
Ingredients
- 2 cups boiling water
- 2 pkg. (85 g each) Jell-O Raspberry Jelly Powder
- 3 pound cake slices (3/4 inch thick), each cut into 8 cubes
- 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
- 1 cup icing sugar
- 1 cup thawed Cool Whip Whipped Topping
- 1 tsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
Method
- Add boiling water to jelly powders in large bowl; stir 2 min.
- until completely dissolved.
- Place 1 cake cube in each of 24 paper-lined mini muffin cups; cover with jelly.
- Refrigerate 2 hours or until firm.
- Beat cream cheese in small bowl with mixer until creamy.
- Gradually beat in sugar.
- Gently stir in Cool Whip and zest until blended.
- Spoon into pastry bag fitted with star tip; use to pipe cream cheese mixture onto desserts.
