So easy and made with jello and yogurt.
Easy Raspberry Tart
- 1/4 cup boiling water
- 1 small box raspberry jello
- 12 oz . vanilla Greek Yogurt
- 1 8 oz . whipped topping cool whip
- 12 graham cracker crust tart shells or tart shells
Place tart shells on a tray.
Bring water to a boil.
Place Jello in a small heat-proof bowl then add boiling water.
Stir until Jello is dissolved. Cool slightly.
Add yogurt and whipped topping. Gently mix until well incorporated.
Spoon the yogurt mixture into the graham cracker tart shells and refrigerate until firmly set, 2-3 hours.
Garnish with a dollop of whipped topping and fresh raspberries.
Serve immediately or store in refrigerator.