Shelly's Recipe

LEMON RASPBERRY TIRAMISU

Category: Desserts

2 (8 oz) pkg cream cheese, softened
1/4 cup sugar
1 tsp vanilla extract
1/3 cup water
1 (4-serving size) pkg lemon-flavored gelatin
2 cups thawed frozen whipped topping
1/2 cup all-fruit red raspberry preserves
1/4 cup water
2 tbsp Marsala wine
2 (3 oz) pkg ladyfingers
1 pint fresh raspberries or frozen unsweetened raspberries, thawed

Combine cream cheese, sugar substitute and vanilla in large bowl. Beat until smooth; set aside.

Combine water and gelatin in small microwavable bowl; microwave on HIGH 30 seconds to 1 minute or until water is boiling and gelatin is dissolved. Cool slightly. Add gelatin mixture to cheese mixture; beat 1 minute. Add whipped topping; beat 1 minute more, scraping side of bowl. Set aside.

Whisk together preserves, water and Marsala in small bowl until well blended. Reserve 2 tbsp of preserves mixture; set aside. Spread 1/3 cup preserves mixture evenly over bottom of 11x7 inch glass baking dish.

Split ladyfingers in half; place half in bottom of baking dish. Spread half of cheese mixture evenly over ladyfingers; sprinkle 1 cup raspberries evenly over cheese mixture. Top with remaining ladyfingers; spread remaining preserves mixture over ladyfingers. Top with remaining cheese mixture. Cover; refrigerate at least 2 hours. Drizzle with reserved 2 tbsp preserves mixture and sprinkle with remaining raspberries before serving. Garnish as desired.