11 October 2010

Raspberry Icebox Desssert

Friday, we had the missionaries from our church over for dinner. Now, having been a missionary myself and knowing that missionaries don't need dessert every day (not that they don't like it, they just don't need it) I had no intention of making dessert. Well, I must of been dreaming about this dessert all night because I woke up craving it Friday morning. I made dessert after all.

This Raspberry Icebox Dessert recipe comes from the Taste of Homes Contest Winning Annual Recipes 2007 Cook book. It would make a great potluck dessert and doesn't require any baking. Yumm, look at all the delicious layers.
Raspberry Icebox Dessert
  • 2 (3 ounce) packages raspberry gelatin
  • 2 cups boiling water
  • 3 cups raspberries (fresh or frozen)
  • 2 cups graham cracker crumbs (about 32 squares)
  • 1/4 cup packed brown sugar
  • 1/2 cup melted butter
  • 1 1/2 cups cold milk
  • 1 package (3/4 ounces) INSTANT vanilla pudding mix
  • 1 8 ounce package cream cheese, softened
In a large bowl , combine raspberry gelatin with boiling water. Stir until gelatin is dissolved. Add raspberries. Refrigerate for 1 hour or until syrupy. Do not let gelatin set completely!
In a small bowl combine the graham cracker, brown sugar and melted butter. Press into a greased 9x13x2 inch pan.
In a large mixing bowl beat the milk and pudding on low speed for 2 minutes. In another mixing bowl beat cream cheese until smooth. Gradually add the pudding. Spread cream cheese mixture over graham cracker crust. Spoon gelatin over pudding layer. Chill until set. Refridgerate leftovers.


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