Ingredients
12
12 servings
- •1.5 cups graham cracker crumbs
- •0.5 cup brown sugar
- •0.25 teaspoon ground cinnamon
- •0.5 cup butter, melted
- •1 (8 ounce) package cream cheese, softened
- •0.25 cup confectioners' sugar
- •1 teaspoon vanilla extract
- •1 (3 ounce) package raspberry-flavored gelatin mix (such as Jell-O®)
- •1 cup boiling water
- •1 tablespoon lemon juice
- •2 cups frozen raspberries
- •1 (8 ounce) container frozen whipped topping, thawed
Instructions
- Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl; stir in melted butter. Set aside 1/2 cup graham cracker mixture; press remaining mixture into a 9x13-inch dish. Chill crust until firm, about 30 minutes.
- Beat cream cheese, confectioners' sugar, and vanilla together in a bowl until soft and fluffy. Spread cream cheese mixture over graham cracker crust and chill until firm, about 30 more minutes.
- Whisk raspberry gelatin and boiling water together in a separate large bowl until gelatin has dissolved; stir in lemon juice. Gently fold frozen raspberries into warm gelatin; cold raspberries will cause gelatin to begin to set. Spread raspberry mixture over cream cheese layer in the pan.
- Spread whipped topping over raspberries and sprinkle with reserved crumb topping. Chill for at least 2 more hours.
Nutritional Facts
Per 12 servings
- Calories: 351
- Carbohydrate: 42g
- Fat: 20g
- Fiber: 2g
- Protein: 3g
- Sugar: 34g
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