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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Do-ahead and delicious, this dessert is a favorite because of its pretty color, creamy texture and terrific flavor. A light, no-bake filling makes it easy. Try garnishing with fresh berries and sprigs of mint. Ingredients:
1 cup graham cracker crumbs |
3 tablespoons sugar |
1/4 cup butter, melted |
filling |
1 package (10 ounces) frozen raspberries, thawed |
1/4 cup cold water |
1 envelope unflavored gelatin |
1 package (8 ounces) cream cheese, softened |
1/2 cup sugar |
1 cup heavy whipping cream, whipped |
fresh raspberries and mint |
Directions:
1. In a large bowl, combine the crumbs, 3 tablespoons sugar and butter. Press onto the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Cool.
2. Meanwhile, for filling, drain raspberries, reserving the juice. Set berries aside. In a small saucepan, combine the juice, cold water and gelatin. Let stand for 5 minutes.
3. Cook and stir over low heat until gelatin is dissolved. Remove from the heat; cool for 10 minutes.
4. In a small bowl, beat cream cheese and sugar until smooth. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly.
5. Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight.
6. Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and mint. Yield: 10 servings.
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