1 pkg (4-serving size) sugar-free raspberry gelatin
1 cup boiling water
1 small pkg frozen raspberries (without added sugar), thawed
1/2 cup whipping cream
1 small pkg (3-oz) cream cheese, softened
1/2 tsp Splenda Granulated
Chopped pecans for garnish, optional (but good for diabetics!)
Dissolve the gelatin in the boiling water; add the raspberries without draining. Pour the mixture into an 8-inch loaf pan. Refrigerate until firm.
Whip together the whipping cream, Splenda, and cream cheese until stiff. Spread over the gelatin and chill until ready to serve.
Yield: 6 servings