Raspberry Dessert

READY IN: 1hr
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Crust:
  • Combine and press in 9x12"pan. Bake 10 minutes at 300*.
  • Filling:
  • Combine jello and boiling water per jello box directions and instead of adding cold water add lemon juice; set aside after dissolved to cool in the refrigerator.
  • When it starts to thicken, beat until fluffy.
  • In another bowl beat sugar, vanilla and cream cheese. Beat into thickened jello.
  • Beat heavy cream and fold into mixture. (It should make about 2 cups of whipped cream.) Pour on crust and chill until set.
  • Topping:
  • Add enough water to reserved raspberry juice to make 2 cups; add to danish dessert. Mix and bring to a boil, stirring constantly. Boil 1 minute; cool. Add whole raspberries and pour over jello layer. Chill. Top with whipped cream.
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