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Raspberry Bavarian Cake

“This recipe is an all-time favorite with my family and everyone else who tastes it. It’s so easy but makes an impressive company dessert. Because it doesn’t seem light, everyone feels like they’re sinfully over-indulging!” —Linda Murray, Allenstown, New Hampshire

16 ServingsPrep: 20 min. + chilling

Ingredients

5 packages (12 ounces each) frozen unsweetened raspberries, thawed
2 cups confectioners' sugar
2 envelopes unflavored gelatin
1/3 cup plus 1/2 cup cold water, divided
38 ladyfingers, split
2 tablespoons seedless raspberry jam
1 teaspoon water
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided

Directions

In a large saucepan, combine raspberries and confectioners' sugar.
Bring to a boil. Reduce heat; simmer for 5-10 minutes or until
bubbly and sugar is dissolved, stirring occasionally. Mash and
strain raspberries, reserving syrup. Discard seeds; set aside.
In a small saucepan, sprinkle gelatin over 1/3 cup cold water; let
stand for 1 minute. Heat over low heat stirring until gelatin is
completely dissolved. Stir in remaining cold water and raspberry
juice. Cover and refrigerate for 1-1/2 to 2 hours or until slightly
thickened, stirring occasionally.
Meanwhile, line the bottom and sides of a 9-in. springform pan with
ladyfingers. In a small bowl, combine raspberry jam and water;
spread over ladyfingers lining bottom of pan. Fold 3-3/4 cups

2 of 2

Raspberry Bavarian Cake (continued)

Directions (continued)

whipped topping into raspberry mixture. Pour into prepared pan.
Cover and refrigerate for at least 3 hours or until firm. Garnish
with remaining whipped topping. Yield: 16 servings.

Nutrition Facts: 1 slice equals 223 calories, 3 g fat (3 g saturated fat), 35 mg cholesterol, 121 mg sodium, 46 g carbohydrate, 3 g fiber, 4 g protein.