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A wonderfully light, fruity & creamy dip that can be made with raspberries or strawberries with baked cinnamon-sugar tortilla chips is a perfect sweet treat for your next gathering such as a bridal shower, book club or any time!
The dip is very good, but serving it with the cinnamon sugar chips really puts the whole dish over the top! I can't imagine serving it with anything else! My daughter-in-law gave me this recipe in a cookbook for Christmas. I am very glad she did! I decreased the jello powder by half, as I felt it didn't need quite that much. (I included both amounts in recipe below for you!)
Jan's tip: I lightened up my recipe by using fat free cream cheese, sugar free jello, sugar free whip cream and made the tortilla chips with Splenda and whole wheat tortillas. I can promise you, no one will ever know I lightened it up!
Raspberry (or Strawberry) Nachos
1 pkg. (8 oz.) Cream cheese, softened
4 Tablespoons raspberry (or strawberry) Jello Powder (original recipe called for 8 Tablespoons)
1 Cup. Cool whip
1/2 C. fresh or frozen raspberries or strawberries (dice the strawberries)
Mix cream cheese and jello powder til well blended. Add in the cool whip and fruit. It should be thick. If desired thin with 1 tsp. milk.(If you are using frozen fruit, then the juice will make the dip thinner.)
Jan's tip: I used 1/2 cup. diced frozen strawberries. I folded the strawberries in frozen and as they thawed, they thinned the dip for me just right. If I had used fresh, I would for sure have thinned it with milk just a bit to make it easier to dip the chips.
butter/margarine/non stick spray
Butter or spray the tortillas with non stick spray. Spinkle with sugar or splenda and then with cinnamon. Cut into 8 pieces (like a pie). bake at 400 degrees for 7-8 minutes until the chips start to turn brown. Use the chips to eat the delicious dip.