Shelly's Recipe

LAYERED RASPBERRY TORTE

Category: Tortes

20 Oreo cookies
2 tbsp butter, melted
1 (3 oz) pkg raspberry gelatin
1/2 cup water
1/3 cup seedless raspberry jam
2 (8 oz) pkg cream cheese, room temperature
1 (8 oz) container whipped topping, thawed

Lightly spray sides of springform pan with cooking spray. Chop cookies fine and combine with butter. Press into bottom of pan; freeze while making filling.

Dissolve gelatin in boiling water, add jam, whisking until smooth. Reserve 1/4 cup of mixture for glaze.

In separate bowl, beat cream cheese until smooth; gradually add remaining gelatin mixture to cream cheese until well blended and smooth. Fold in half of whipped topping. Pour filling on top of crust. Refrigerate 25 minutes or until set.

Spread reserved gelatin mixture over top of filling. Chill 5 minutes to set glaze.

To Serve: Cut around edge of pan with paring knife. Remove collar, lifting straight up. Decorate top of dessert with additional whipped topping if desired. Serves 12