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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Creamy Raspberry Dessert Recipe

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This recipe for Creamy Raspberry Dessert is from Brown Family Cookbook - 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C. graham cracker crumbs
3 Tbsp. sugar
1/4 C. butter, melted

Filling:
1 10 oz. package frozen raspberries, thawed
1/4 C cold water
1 envelope unflavored gelatin
1 8 oz. package cream cheese, softened
1/2 C. sugar
1 C. whipping cream, whipped
Fresh raspberries and/or whipped cream for garnish
Directions:
Directions:
Combine crumbs, sugar and butter. Press into bottom of 8 or 9" springform pan.
Bake at 350 degrees for 10 minutes. Cool. Meanwhile, prepare filling. Drain raspberries and reserve juice. Set berries aside. In a small saucepan combine juice, cold water and gelatin. Let stand for 5 minutes. Cook and stir over low heat until gelatin dissolves. Remove from heat; cool for 10 minutes. In a mixing bowl, beat cream cheese and 1/2 C. sugar until blended. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully as mixture will set up quickly. By hand, gently fold in whipped cream. Spoon into the baked crust. Chill for 6 hours or overnight. Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with berries and whipped cream.

Note: You can use a 9 x 13" pan and just layer it.

 

 

 

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