Prep 20 mins
Cook 6 hrs 30 mins
Another great dessert using raspberries. My best friend made this for dinner last night and i had to have the recipe so she gave me her taste of home magazine and i copied it down. Cook time has chill time added in.
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 1⁄4 cup butter, melted
- 1 (10 ounce) package frozen raspberries, thawed
- 1⁄4 cup cold water
- 1 (3 ounce) envelope unflavored gelatin
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup sugar
- 1 cup whipping cream, whipped
- fresh raspberry (to garnish)
- whipped cream (to garnish)
- Combine crumbs, 3 tablespoons sugar and butter.
- Press into the bottom of an 8-in. or 9-in. springform pan.
- Bake at 350° for 10 minutes. Cool.
- Meanwhile, for 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 the heat; cool for 10 minutes.
- In a mixing bowl, beat cream cheese and 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 crust. Chill for 6 hours or overnight.
- Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and whipped cream.
The only thing I would change in this recipe is to include how much juice you are supposed to get from the frozen raspberries. I used raspberries that I had frozen myself and I had to use some guesswork. The taste was very good and it was easy to make. I'll be using it again.