- 1 1/2 cups graham cracker crumbs
- 1/2 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1/4 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
- Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl; stir in melted butter. Set aside 1/2 cup of graham cracker mixture; press remaining mixture into a 9x13-inch dish. Chill crust until firm, about 30 minutes.
- Beat cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract 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 pan.
- Spread whipped topping over raspberries and sprinkle dessert with reserved crumb topping. Chill at least 2 more hours.
05/05/2018
recipepes.com
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