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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
3 cup(s) graham crackers crumbs |
8 tablespoon(s) powdered sugar |
3/4 cup(s) butter melted |
6 ounce(s) raspberry jello |
1 cup(s) powdered sugar |
2 tablespoon(s) lemon juice |
2 (10 oz) bag(s) frozen raspberries unthawed |
8 ounce(s) cream cheese |
1 pint(s) heavy whipping cream |
1 cup(s) powdered sugar |
Directions:
1. Mix together graham cracker crumbs, 8 tbl powdered sugar and melted butter. Spread two-thirds in the bottom of a 9 x 13 baking pan; press down mixture firmly.
2. Dissolve jello into 2 1/2 cups boiling water; add 1 cup powdered sugar, 2 tbl lemon juice and 2 bags of frozen raspberries. Refrigerate until partially set.
3. Whip 1 pint of whipping cream and sweeten with 1 cup powdered sugar. Soften 8 oz package of cream cheese and thin with a little milk; fold into the whipped cream and whip until smooth.
4. Put a layer of about half of the whipped cream mixture on top of the graham cracker crumbs. Pour the partially set jello mixture on top of the whipped cream layer, then smooth the remaining whipped cream mixture over the jello. Top with the remaining one-third of the graham cracker mixture. Refrigerate about 6 hours until set.
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