Taste of Home
Creamy Raspberry Dessert
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 10 servings.
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. —Julianne Johnson, Grove City, Minnesota
Ingredients
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1 cup graham cracker crumbs
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3 tablespoons sugar
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1/4 cup butter, melted
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FILLING
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1 package (10 ounces) frozen raspberries, thawed
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1/4 cup cold water
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1 envelope unflavored gelatin
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1 package (8 ounces) cream cheese, softened
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1/2 cup sugar
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1 cup heavy whipping cream, whipped
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Fresh raspberries and mint
Directions
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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.
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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.
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3.
Cook and stir over low heat until gelatin is dissolved. Remove from the heat; cool for 10 minutes.
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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.
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5.
Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight.
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6.
Just before serving, run knife around edge of pan to loosen. Remove side of pan. Top with fresh raspberries and mint.
Nutrition Facts
1 piece: 305 calories, 22g fat (13g saturated fat), 70mg cholesterol, 175mg sodium, 24g carbohydrate (17g sugars, 1g fiber), 4g protein.
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