Caramel Swirl Ice Box Cake

Ingredients

• 0.5 cup caramel syrup fat-free divided
• 3.5 cups vanilla yogurt frozen low-fat softened
• 21  ladyfingers split divided
• 10 ounce raspberries in syrup light frozen thawed
• 0.8 cup non-dairy whipped topping frozen thawed reduced-calorie

Equipment

• frying pan
• knife
• plastic wrap

Directions

1. Line an 8 1/2- x 4 1/2- x 3-inch loafpan with plastic wrap, smoothing plastic wrap in corners and on sides of pan. Arrange one-third of ladyfinger halves, cut sides facing in, on bottom and around sides of loafpan; set aside.
2. Fold whipped topping into yogurt. Spoon half of yogurt mixture into prepared loafpan. Spoon 1/4 cup caramel syrup over yogurt mixture. Swirl caramel syrup with a knife to create a marbled effect. Arrange half of remaining ladyfinger halves on top of caramel. Repeat layers with remaining yogurt mixture, remaining 1/4 cup caramel syrup, and remaining ladyfinger halves. Cover and freeze at least 8 hours.
3. To serve, invert dessert onto a serving plate, carefully peeling away plastic wrap.
4. Cut into 10 slices, and top evenly with raspberries.