Raspberry Cream Bars

A yummy fluffy dessert using frozen raspberries. Strawberries, blueberries, peaches, etc. would all be so good in this too!
- Ready In:
- 29mins
- Serves:
- Units:
10
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ingredients
-
Crust
- 1 cup pretzel, crushed
- 1 cup graham cracker crumbs
- 3⁄4 cup butter, melted
- 3 tablespoons sugar
-
Cream Layer
- 8 ounces cream cheese, softened
- 1⁄2 cup sugar
- 8 ounces Cool Whip
-
Raspberry Layer
- 1 (6 ounce) package raspberry Jell-O gelatin
- 2 cups boiling water
- 20 ounces frozen unsweetened raspberries, partially thawed, undrained
directions
- Dissolve the Jello gelatin in boiling water; add raspberries. Put in refrigerator to thicken slightly.
- Mix crust ingredients and press firmly into a 9x13 pan. Bake at 350 degrees for 9 minutes. Cool completely.
- Cream the 1/2 cup sugar and cream cheese; fold in the Cool Whip until well mixed. Spread over cooled crust.
- Pour raspberries over cream layer and chill.
- If you like, more Cool Whip can be spread on top.
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I made this for a Father's Day potluck and it was a BIG hit! I used low-fat cream cheese, lite cool whip, and sugar-free non-fat raspberry jello and it was very tasty! For the frozen strawberries, I had two bags (14. oz) of sweetened raspberries and they worked just fine. This recipe was requested and I'm making another batch for my family tonight. Very Good :)Reply
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