Easy No Bake Red Raspberry Tart

If using frozen raspberries, thaw them in a bowl. Add raspberries to a blender and process until smooth. (Strain the seeds if you don’t like them)Stir in the honey, then the gelatin. Let set for 5 minutes, then microwave for 30 seconds to melt. Stir gently. Let the puree set for 5 minutes. Put the Cool Whip in a bowl, then add the sweetened condensed milk. Add the raspberry puree and the raspberry balsamic. Gently fold all the ingredients together until it’s uniform. Scoop into the chocolate pie crust. Smooth out, cover and freeze for at least 1 hour. Top with dollops of whipped cream. Store in the freezer.

Desserts

Ingredients

1 chocolate graham cracker pie crust (premade) (or a cookies and cream pie crust)

12 oz fresh or frozen red raspberries

1 T honey
1 package plain gelatin
1-8 oz container of cool whip

1/3 C sweetened condensed milk
2 T of The Olive Bin's Wild Raspberry Balsamic Vinegar

Directions

If using frozen raspberries, thaw them in a bowl. Add raspberries to a blender and process until smooth. (Strain the seeds if you don’t like them) Stir in the honey, then the gelatin. Let set for 5 minutes, then microwave for 30 seconds to melt. Stir gently. Let the puree set for 5 minutes.
Put the Cool Whip in a bowl, then add the sweetened condensed milk. Add the raspberry puree and the raspberry balsamic. Gently fold all the ingredients together until it’s uniform.
Scoop into the chocolate pie crust. Smooth out, cover and freeze for at least 1 hour. Top with dollops of whipped cream. Store in the freezer.

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