Combine graham crumbs and butter; press onto bottom of 9-inch square pan. Bake 10 min.; cool.
Meanwhile, add 2/3 cup boiling water to each flavour jelly powder in separate bowl; stir 2 min. until completely dissolved. Add 3/4 cup ice and 1/2 cup cold water to jelly in each bowl; stir until slightly thickened. Remove any unmelted ice.
Whisk 1 cup Cool Whip into jelly in each bowl until blended. Refrigerate 20 min. or until jelly mixtures are thick enough to mound; spoon alternately over crust. Swirl gently with knife.
Refrigerate 4 hours or until firm. Cut into squares. Garnish with remaining Cool Whip and raspberries.
Kraft Kitchen Tips!
Prepare using any of your two favourite flavours of Jell-O Jelly Powder.
How to Easily Remove Dessert From Pan
Line empty pan with foil, with ends of foil extending over sides. Use to prepare dessert as directed. When ready to serve, use foil handles to lift dessert from pan before cutting into squares.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 4.5 g
Cholesterol 10 mg
Sodium 115 mg
Carbohydrate 17 g
Fibre 0 g
Sugars 13 g
Protein 1 g
16 servings, 1 square (87 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.