Ingredients
- 8oz. Cream Cheese, Softened
- 1/2 Cup Powdered Sugar
- 1 Teaspoon Vanilla Extract
- 3oz. Package Jell-O Raspberry Powder Mix
- 1 Cup Boiled Water
- 1 Tablespoon Lemon Juice
- 2 Cups Frozen Raspberries
- Two 8oz. Containers Frozen Whipped Topping, Thawed
- 2 1/2 Cups Graham Cracker Crumbs, Divided
- 1 Stick Butter, Melted
Instructions
- In a medium bowl, combine 2 cups of graham cracker crumbs and the melted butter.
- Once mixed, press into a crust in the bottom of 9 x 13 glass or porcelain dish, then let chill in the freezer for about 10-15 minutes to firm up.
- In a large bowl, combine the softened cream cheese, powdered sugar, vanilla and 1 container of the whipped topping.
- Stir well to combine. Spread the mixture evenly over the cooled crust.
- Whisk raspberry jell-o powder and boiling water together in a separate large bowl until gelatin has dissolved and stir in lemon juice. Gently fold frozen raspberries into warm gelatin. The cold raspberries will cause gelatin to begin to set.
- Spread raspberry mixture over cream cheese layer in your pan.
- Top with the remaining container of whipped topping. Refrigerate for at least 2 hours, but overnight is better.
- Top with the remaining graham cracker crumbs (you may not use it all), and decorate with fresh raspberries before serving.
Notes
Zelda’s Toddler Task: Give a kid a bowl and a mixer and they are good to go! I let her mix until she’s tired, just make sure you teach them to keep the mixer in the bowl!
Author: Sugar Apron
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