Raspberry Layered Dessert

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rate/review

prep time

15 min

total time

3 hr 45 min

makes

16 servings, 1 piece (92 g) each

photo by:

kraft

recipe by: kraft

What You Need

2 cups Honey Maid Graham Crumbs

1/2 cup non-hydrogenated margarine, melted

1/2 tsp. ground cinnamon

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

1/4 cup icing sugar

3 cups thawed Cool Whip Whipped Topping, divided

1 cup boiling water

2 pkg. (85 g each) Jell-O Raspberry Jelly Powder

3 cups frozen raspberries (Do not thaw.)

Make It

MIX graham crumbs, margarine and cinnamon. Reserve 2 Tbsp.; press remaining onto bottom of 13x9-inch pan. Beat cream cheese and sugar with mixer until well blended. Stir in 1 cup Cool Whip; spread onto crust. Refrigerate until ready to use.

ADD boiling water to jelly powders; stir 2 min. Add berries; stir until thickened. Pour over cream cheese layer. Refrigerate 30 min. or until set but not firm.

COVER with remaining Cool Whip and reserved crumb mixture. Refrigerate 3 hours or until firm.

kraft kitchens tips

Healthy Living

Save 50 calories and 3g of total fat, including 2g of saturated fat, per serving by preparing with Philadelphia Light Brick Cream Cheese Spread, Cool Whip Light Whipped Topping and Jell-O No Sugar Added Jelly Powder.

How to Evenly Spread the Cream Cheese Layer

To help prevent the crust from lifting up as you spread the cream cheese mixture over it, drop spoonfuls of the cream cheese mixture onto the crust. Then, spread carefully to form even layer.

Size-Wise

Dessert can be part of a balanced diet but remember to keep tabs on portions.