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Raspberry Icebox Dessert

 Raspberry Icebox Dessert
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
12-15 ServingsPrep: 20 min. + chilling


  • 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


  • 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.
  • In a small bowl, combine the cracker crumbs, brown sugar and butter.
  • Press into a greased 13-in. x 9-in. dish.
  • In a large bowl, whisk milk and pudding mix on for 2 minutes. Let
  • stand for 2 minutes or until soft-set.
  • 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.
Nutritional Facts: 1 serving (1 piece) equals 239 calories,

2 of 2

Raspberry Icebox Dessert (continued)

Nutritional Facts: 13 g fat (8 g saturated fat), 36 mg cholesterol, 291 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein.