Creamy Raspberry Dessert recipe

Ingredients List:

1 cup of Graham cracker crumbs.
3 tablespoons of sugar.
¼ cup of melted butter or margerine.

10 oz (1 packet) of frozen raspberries, thawed.
¼ cup of water.
1 envelope of unflavored gelatin.
8 oz of cream cheese, softened.
½ cup of sugar.
1 cup of whipping cream, whipped.

Fresh raspberries.
Whipped cream, to garnish.

Directions:

Combine the cracker crumbs, 3 tablespoons of sugar and melted butter, then press onto the bottom of a 9-inch springform pan.

Bake at 350°F (175°C) for 10 minutes, then allow to cool.

Meanwhile, for the filling, drain the raspberries and reserve juice. Set the berries aside.

In a small saucepan, combine the juice, cold water and gelatin; then allow to stand for 5 minutes.

Cook and stir over a low heat until gelatin dissolves. Remove from heat, then cool for 10 minutes in a mixing bowl, beat the cream cheese and sugar until blended.

Add the raspberries and gelatin mixture. Beat on Low until thoroughly blended.

Chill until partially set.

Gently fold in whipped cream.

Spoon into crust.

Chill for about 8 hours or overnight.

Just before serving, run a knife around edge of pan to loosen.

Remove sides of pan.

Top with fresh raspberries and whipped cream.

Back to the Raspberry Recipes home page.

• View a free printer-friendly PDF version of this recipe.
• Email a link to this recipe to a friend.
• Created your own raspberry recipe? Submit it to this site and our food and drink network.