Ingredients3 h 30 m servings 351 cals
- Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl; stir in melted butter. Set aside 1/2 cup of graham cracker mixture; press remaining mixture into a 9x13-inch dish. Chill crust until firm, about 30 minutes.
- Beat cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract together in a bowl until soft and fluffy. Spread cream cheese mixture over graham cracker crust and chill until firm, about 30 more minutes.
- Whisk raspberry gelatin and boiling water together in a separate large bowl until gelatin has dissolved; stir in lemon juice. Gently fold frozen raspberries into warm gelatin; cold raspberries will cause gelatin to begin to set. Spread raspberry mixture over cream cheese layer in pan.
- Spread whipped topping over raspberries and sprinkle dessert with reserved crumb topping. Chill at least 2 more hours.
Per Serving: 351 calories; 20 g fat; 41.5 g carbohydrates; 3.4 g protein; 41 mg cholesterol; 207 mg sodium. Full nutrition
ReviewsRead all reviews 3
I was searching for things to make with raspberries today and came across this recipe. I already had this recipe given to me by my mother-in-law, so I decided to make it. I followed the recipe e...
I make this but I do it differently nad Id give mine 5 stars.. for one I cook the crust I don't cool it. I bake it like you would any gram cracker pie crust or it will fall apart when oyu cut it...