Berry Pirovette Torte - cooking recipe

Ingredients

1 3/4 c. boiling water
2 pkg. (3 oz. each) raspberry gelatin
1 pkg. (16 oz.) frozen raspberries or boysenberries, partially thawed
2 c. frozen nondairy whipped topping
1 pkg. tubular shaped pirovette cookies (about 24)

Preparation

Prepare gelatin by pouring boiling water on gelatin in large bowl; stir until completely dissolved.
Place all but 4 to 5 berries into food processor or blender and process until smooth. Stir berries into gelatin.
Refrigerate about 1 hour, until very thick but not set.