Lemon Cream Tart

Ingredients

• 2 pkg jell-o lemon flavor gelatin sugar free (4-serving size each)
• 1 Tbsp lemon zest grated
• 1 cup vanilla nonfat yogurt frozen
• 0.5 cup raspberries fresh
• 16  chewy raspberry-filled cookies 
• 1 cup water boiling
• 1 cup water cold
• 1.5 cups cool whip lite whipped topping divided thawed

Equipment

• bowl
• frying pan
• blender
• springform pan

Directions

1. Stand cookies, filling-side down, along inside of greased 9-inch springform pan. Set aside.
2. Dissolve gelatin in 1 cup boiling water. Stir in 1 cup cold water. Refrigerate until slightly thickened.
3. Place frozen yogurt in blender container; cover. Blend until smooth. Gradually add gelatin mixture, blending until smooth. Blend gelatin mixture, 1 cup of the whipped topping and lemon peel in large bowl.
4. Spread mixture into prepared pan. Refrigerate 2 hours or until firm.
5. Garnish with remaining whipped topping and raspberries.