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Creamy Raspberry Dessert
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Recipe Information
Ruth T.


  • Crust:
  • 1 cup (225 ml) graham cracker crumbs
  • 3 tbsp (45 ml) sugar
  • 1/4 cup (60 ml) butter or margarine, melted
  • Filling:
  • 1 10 oz (280 grm). package frozen raspberries, thawed
  • 1/4 cup (60 ml) cold water
  • 1 envelope unflavored gelatin
  • 1 8 oz (224 grm). package cream cheese, softened
  • 1/2 cup (125 ml) sugar
  • 1 cup (225 ml) whipping cream, whipped
  • Garnish:
  • fresh raspberries
  • whipped cream
  • Combine crumbs, 3 tbsp (45 ml) sugar and butter.
  • Press onto the bottom of an 8 inch or 9 inch springform pann.
  • Bake at 350 degrees (175 C.) for 10 minutes.
  • 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 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.

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