Prep 2 hrs
Cook 0 mins
Use blueberries, raspberries or strawberries in this no-bake gem. Prep time includes chilling time.
- 2 cups graham cracker crumbs
- 1⁄3 cup butter, melted
- 1⁄4 cup corn syrup
- 2 (7 g) packages unflavored gelatin
- 1 cup milk
- 2 (8 ounce) packages light cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 2 teaspoons freshly grated lemons, zest of
- 1 1⁄2 cups frozen wild blueberries (do NOT thaw)
- Line a 13x9-inch baking pan with aluminum foil, leaving a 2 inch overhang at each end.
- Lightly spray foil with nonstick cooking spray and set aside.
- In a mixing bowl, combine crumbs, butter and corn syrup until blended; press into prepared pan.
- Refrigerate until firm.
- In a small saucepan, sprinkle gelatin over milk; let stand for 3 minutes.
- Heat over low heat, stirring often, until gelatin dissolves.
- In a large mixing bowl, using an electric mixer, beat cream cheese and sugar until very smooth, about 3 minutes.
- Beat in gelatin mixture, vanilla and lemon zest.
- Carefully stir in berries (you don't thaw them because the colour will run if they are thawed).
- Pour berry mixture over crust, cover, and refrigerate for at least one hour or until firm.
- Remove cake from pan using foil overhang as handles.
- Cut into squares using a hot knife so you have clean cuts.
- Note: fresh blueberries can of course be substituted for the frozen, or you can use raspberries; also try sliced or quartered fresh strawberries too.
This is delicious! But I must admit I used fresh picked wild blackberrys in the recipe. (We picked 2 gallons Saturday and I just had to use some in this one.) I'll be making this one again that's for sure. Next time raspberries! *s* The only thing I'd change in this would be using a little more graham cracker crumbs and such for a thicker crust in a 9x13 pan, but that didn't stop this from being supurb. Thanks for the recipe.