Directions:
- Preheat oven to 350. Combine crust ingredients. Press onto bottom of 9x13 pan. Bake for 5-7 minutes to set it up. Cool completely (very important) on wire rack.
- Stir raspberry jello into boiling water; add sugar and stir until dissolved. Fold in raspberries and lemon juice. Chill mixture until soft set, about 1 to 1 1/2 hours. Keep an eye on it.
- Once soft set, pour over completely cooled crust and spread evenly. Chill in fridge.
- Meanwhile, beat together the cream cheese and 2 tablespoons of whipping cream. Gradually beat in the powdered sugar; set aside.
- Beat remaining cold whipping cream until soft peaks form. Fold whipping cream and vanilla into cream cheese mixture.
- Carefully layer cream cheese mixture on top of raspberry layer. Cover with foil and chill at least 4 hours or overnight. Store in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 555.24 Kcal (2325 kJ) | ||
| Calories from fat | 257.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.58g | 44% | |
|---|---|---|---|
| Cholesterol | 42.35mg | 14% | |
| Sodium | 499.95mg | 21% | |
| Potassium | 679.51mg | 14% | |
| Total Carbs | 70.61g | 24% | |
| Sugars | 43.63g | 175% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 6.03g | 12% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 42.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 319.49 Kcal (1338 kJ) | ||
| Calories from fat | 148.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.45g | 44% | |
|---|---|---|---|
| Cholesterol | 24.37mg | 14% | |
| Sodium | 287.68mg | 21% | |
| Potassium | 390.99mg | 14% | |
| Total Carbs | 40.63g | 24% | |
| Sugars | 25.1g | 175% | |
| Dietary Fiber | 0.63g | 4% | |
| Protein | 3.47g | 12% | |
| Vitamin C | 0.6mg | 2% | |
| Iron | 0.4mg | 4% | |
| Calcium | 24.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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