Raspberry Trifle

From "Beyond Cotton Country" by the Junior League of Morgan County, Alabama

Ingredients

• 1 C light ricotta cheese
• 8 oz fat-free cream cheese, sofened
• 1/2 C sugar
• 1 C fresh raspberries
• 1 11 oz package frozen whole raspberries, thawed and drained
• 1/2 C raspberry jelly
• 1 12 oz package vanilla wafers, finely crushed
• 8 oz fat-free whipped topping

Serves 6 to 8

Directions:

1. Process ricotta cheese, cream cheese and sugar in food processor until blended and smooth.
2. Set aside a few fresh raspberries for a garnish.
3. Mix the remaining fresh reaspberries, frozen raspberries and raspberry jelly in a bowl.
4. Layer the raspberry mixture, cream cheese mixture and cookie crumbs 1/4 at a time in a large crystal bowl.
5. Top with whipped topping.
6. Garnish with reserved raspberries.