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Chilled Raspberry Souffle With Raspberry Sauce

1 pk (4-serving size) JELL-O Brand Raspberry Flavor Sugar Free Gelatin
1 c Boiling water
1 pk (10 oz.) BIRDS EYE Red Raspberries in a Lite Syrup thawed and divided
1/2 c Cold water
1 1/2 c Thawed COOL WHIP LITE Whipped Topping

Completely dissolve gelatin in boiling water. Place raspberries in blender container; cover. Blend until pureed; strain. Stir 1/2 cup raspberry puree into gelatin. Add cold water. Chill until slightly thickened. Gently stir in whipped topping with a wire whisk. Pour gelatin mixture evenly into six (6-ounce) custard cups or 3-cup souffle dish lined with a paper collar. (See Note below). Chill until firm, about 3 hours. Unmold or remove collar. Serve souffle with the remaining raspberry puree. Makes 3 1/2 cups or 6 servings. Note: To make collar, cut a piece of wax paper or foil long enough to wrap around dish and overlap slightly; fold in half lengthwise. Wrap doubled paper around dish, extending about 1 inch above rim; sercure with tape.

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