Raspberry Layered Dessert

9 ingredients
13 steps

Ingredients

  • 2 cups Honey Maid Graham Crumbs
  • 1/2 cup non-hydrogenated margarine, melted
  • 1/2 tsp. ground cinnamon
  • 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
  • 1/4 cup icing sugar
  • 3 cups thawed Cool Whip Whipped Topping, divided
  • 1 cup boiling water
  • 2 pkg. (85 g each) Jell-O Raspberry Jelly Powder
  • 3 cups frozen raspberries (Do not thaw.)

Directions

  1. 1
    Mix graham crumbs, margarine and cinnamon.
  2. 2
    Reserve 2 Tbsp.
  3. 3
    ; press remaining onto bottom of 13x9-inch pan.
  4. 4
    Beat cream cheese and sugar with mixer until well blended.
  5. 5
    Stir in 1 cup Cool Whip; spread onto crust.
  6. 6
    Refrigerate until ready to use.
  7. 7
    Add boiling water to jelly powders; stir 2 min.
  8. 8
    Add berries; stir until thickened.
  9. 9
    Pour over cream cheese layer.
  10. 10
    Refrigerate 30 min.
  11. 11
    or until set but not firm.
  12. 12
    Cover with remaining Cool Whip and reserved crumb mixture.
  13. 13
    Refrigerate 3 hours or until firm.

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