Zutaten für Raspberry Cream Cake
- 1 ½ cups graham cracker crumbs
- ¼ cup packed brown sugar
- ½ teaspoon ground cinnamon
- Butter
- Cream Cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Jello Gelatin
- Water
- Frozen Raspberries
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Zubereitung von Raspberry Cream Cake
- Preheat oven to 350°F (175°C).
- Combine 1 ½ cups graham cracker crumbs, ¼ cup packed brown sugar, ½ teaspoon ground cinnamon, and 6 tablespoons melted unsalted butter. Mix until well combined.
- Press mixture firmly into the bottom of a 9x12 inch baking pan.
- Bake for 10 minutes. Let cool completely.
- In a large bowl, beat 16 ounces cream cheese until smooth. Gradually add 1 cup powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt. Beat until light and fluffy.
- Spread the cream cheese mixture evenly over the cooled crust.
- In a separate bowl, dissolve 1 (3 ounce) package raspberry gelatin in 1 cup boiling water. Stir until completely dissolved.
- Gently fold in 2 cups frozen raspberries until the mixture slightly thickens.
- Pour the raspberry mixture over the cream cheese layer.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cake to set completely.
- Serve chilled, topped with whipped cream or cool whip. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
128g
Fat
37g
Carbs
13g
