STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold seltzer. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves definite impression). MEANWHILE, mix crumbs, 1/4 cup of the sugar and butter in 13x9-inch pan. Press firmly onto bottom of pan. Refrigerate until ready to fill. BEAT cream cheese and remaining 1/4 cup sugar in large bowl until smooth. Gently stir in 2 cups of the whipped topping. Spread evenly over crust. Stir peaches and raspberries into slightly thickened gelatin. Spoon over cream cheese layer. REFRIGERATE 3 hours or until firm. Serve with remaining whipped topping. Store leftover dessert in refrigerator. Recipe by: KRAFT WEBSITE Posted to brand-name-recipes by Meg Antczak
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|Serving Size: 1 Serving (356g)|
|Recipe Makes: 15|
|Calories from Fat: 892 (79%)|
|Amt Per Serving||% DV|
|Total Fat 99.1g||132 %|
|Saturated Fat 52.9g||264 %|
|Monounsaturated Fat 26.9g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 290.6mg||89 %|
|Sodium 883.9mg||30 %|
|Potassium 427.9mg||11 %|
|Total Carbohydrate 47.8g||14 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 46.6g|
|Protein 16.3g||23 %|
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Calories per serving: 1125
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