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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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After tasting this dessert at a church social, I just had to track down the recipe. I was thrilled to learn how easy it is to make. With its smooth pudding layer and colorful berry topping, it's a hit with everyone who tries it. -Magdalene Dyck, Burns Lake, British Columbia Ingredients:
2 packages (3 ounces each) raspberry gelatin |
2 cups boiling water |
3 cups fresh or frozen raspberries |
2 cups graham cracker crumbs (about 32 squares) |
1/4 cup packed brown sugar |
1/2 cup butter, melted |
1-1/2 cups cold milk |
1 package (3.4 ounces) instant vanilla pudding mix |
1 package (8 ounces) cream cheese, softened |
Directions:
1. In a large bowl, combine the gelatin and water; stir until gelatin and water; stir until gelatin is dissolved. Fold in the raspberries. Refrigerate for 1 hour or until syrupy.
2. In a small bowl, combine the cracker crumbs, brown sugar and butter. Press into a greased 13-in. x 9-in. dish.
3. In a large bowl, whisk milk and pudding mix on for 2 minutes. Let stand for 2 minutes or until soft-set.
4. In another bowl, beat cream cheese until smooth. Gradually add pudding. Spread over crust. Spoon gelatin mixture over the top. Chill until set. Refrigerate leftovers. Yield: 12-15 servings.
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