Paris Raspberry Tart
1⁄2banana cream jello box (3.5 oz package)
1⁄28 oz cool whip container (keep in refrigerator)
1 packageMaika'i stroopwaffles
1 packageMaika'i frech crepe wafers
1⁄4 cuppowdered sugar
- Mix banana cream jello and milk. Whisk well.
- Mix in cool whip until smooth. Reserve in a container in the fridge for at least 10 minutes.
- Spoon out banana cool whip mixture onto the middle of the Maika'i Stroopwaffles.
- Arrange raspberries on Maika'i Stroopwaffles.
- Before serving, crush Maika'i French Crepe Wafers and add on top of raspberries.
- Sift powdered sugar on top.
- Serve immediately.