Raspberry Bavarian Cake — Quick & Easy!

Raspberry Bavarian Cake

Ingredients

5 — 12 oz packages 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 — 12 oz carton frozen reduced-fat whipped topping, thawed, divided

Directions

~In a large saucepan, combine raspberries and confectioners’ sugar. Bring to a boil. Reduce heat; simmer until bubbly and sugar is dissolved, stirring occasionally. Mash and strain raspberries, reserving syrup. Discard seeds and 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″ 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 whipped topping into raspberry mixture. Pour into prepared pan.

~Cover and refrigerate until firm. Garnish with remaining whipped topping.

~Makes 16 servings.