Ingredients
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2 (8 ounce) packages fat free cream cheese, softened
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1/4 cup Splenda sugar substitute
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1 teaspoon vanilla
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1/3 cup water
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1 (1/3 ounce) box sugar-free lemon gelatin
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2 cups fat-free cool whip, thawed
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1/2 cup sugar-free raspberry jam
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1/4 cup water
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2 tablespoons marsala wine
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6 ounces ladyfingers, split
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1 pint fresh raspberry (or frozen unsweetened raspberries, thawed)
Instructions
- Combine water and gelatin in small microwavable bowl. microwave on high for 30-60 sec. until water is boiling and gelatin is dissolved. Cool slightly.
- Meanwhile, combine cream cheese, Splenda, and vanilla in large bowl. Beat until smooth.
- Add gelatin mixture to cheese mixture and beat for 1 minute.
- Add Cool Whip and beat 1 more minute, scraping sides of bowl. Set aside.
- Whisk together preserves, water and marsala until well blended.
- Reserve 2 tablespoons of preserves mixture and set aside.
- Spread 1/3 cup of preserves mixture evenly over bottom of 11x7 glass baking dish.
- Put half of split ladyfingers in bottom of dish.
- Spread half of cream cheese mixture over ladyfingers.
- Sprinkle 1 cup of berries over over cheese mixture.
- Top with remaining ladyfingers, then a layer of preserves mixture, then a layer of cream cheese mixture.
- Cover and chill for at least 2 hours.
- Sprinkle with remaining berries and drizzle with reserved 2 tbs of preserves mixture before serving.