Monday, October 14, 2013

Raspberry ice Box dessert

• 2 packages (3 ounces each) raspberry gelatin
• 2 cups boiling water
• 3 cups fresh or frozen raspberries
• 2 cups graham cracker crumbs (about 32 squares)
• 1/4 cup packed brown sugar...
• 1/2 cup butter, melted
• 1-1/2 cups cold milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 package (8 ounces) cream cheese, softened
• In a large bowl, combine the gelatin and water; stir until gelatin and water; stir until gelatin is dissolved. Fold in the raspberries. Refrigerate for 1 hour or until syrupy.
• In a small bowl, combine the cracker crumbs, brown sugar and butter. Press into a greased 13-in. x 9-in. dish.
• In a large bowl, whisk milk and pudding mix on for 2 minutes. Let stand for 2 minutes or until soft-set.
• In another bowl, beat cream cheese until smooth. Gradually add pudding. Spread over crust. Spoon gelatin mixture over the top. Chill until set. Refrigerate leftovers. Yield: 12-15 servings.
Nutritional Facts 1 serving (1 piece) equals 239 calories, 13 g fat (8 g saturated fat), 36 mg cholesterol, 291 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein.

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