Nutrition per serving may change if servings are adjusted.
⅓ cup sugar (see Tip)
1 (.25 ounce) envelope unflavored gelatin
1 (1 pound) fresh strawberries, hulled and diced
1 (12 ounce) package frozen raspberries, thawed
Nonstick cooking spray
⅔ cup finely crushed graham crackers
2 tablespoons sugar (see Tips)
2 tablespoons butter, melted
⅓ cup frozen sugar-free whipped dessert topping, thawed
In a large saucepan, combine the ⅓ cup sugar and the gelatin; add strawberries and raspberries. Cook and stir over medium-high heat until gelatin is dissolved and mixture is simmering.
Transfer berry mixture to a shallow bowl. Chill about 45 minutes or until mixture begins to set up around the edges, stirring occasionally.
Lightly coat a 2-quart square baking dish with cooking spray. In a medium bowl, stir together finely crushed graham crackers, the 2 tablespoons sugar and the melted butter. Press graham cracker mixture evenly over the bottom of the prepared baking dish. Place in freezer while chilling filling.
Carefully pour filling over the crust. Chill about 3 hours or until filling is completely set.
Cut into squares to serve. Top with whipped dessert topping
Tip: If using a sugar substitute, use Splenda® Sugar Blend for Baking or Sweet'N Low®. Follow package directions to use product amount that's equivalent to ⅓ cup and 2 Tablespoons sugar. Nutrition Per Serving with Substitute: Same as below, except 103 cal., 16 g carbohydrate. Exchanges: 0 other carbohydrate. Carbohydrate Choices: 1.