Ingrédients pour Raspberry Icebox Dessert
- Raspberry Gelatin Powder
- Boiling Water
- Fresh Raspberries
- Graham Cracker Crumbs
- 1/2 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 2 cups cold milk
- Vanilla Instant Pudding Mix
- 8 ounces cream cheese, softened
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Comment préparer Raspberry Icebox Dessert
- In a medium bowl, sprinkle 1 envelope (1 tablespoon) of unflavored gelatin over 1/2 cup cold water. Let stand for 5 minutes to bloom.
- Place the bowl over a pan of simmering water (double boiler) or use a microwave in 30-second intervals, stirring until the gelatin is completely dissolved.
- Gently fold in 2 cups fresh raspberries (reserve some for garnish if desired).
- Refrigerate for at least 1 hour, or until the mixture has thickened to a syrupy consistency.
- Meanwhile, prepare the crust: In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/2 cup packed light brown sugar, and 1/2 cup (1 stick) melted unsalted butter.
- Press the crumb mixture firmly into the bottom of a greased 13x9 inch baking dish.
- In a large bowl, beat 2 cups cold milk and 1 (3.4 ounce) package instant vanilla pudding mix on low speed for 2 minutes until smooth and creamy.
- In a separate bowl, beat 8 ounces cream cheese until smooth and fluffy.
- Gradually add the pudding mixture to the cream cheese, beating until well combined.
- Spread the cream cheese pudding evenly over the graham cracker crust.
- Spoon the chilled raspberry gelatin mixture over the pudding layer.
- Cover and chill in the refrigerator for at least 4 hours, or preferably overnight, until completely set.
- Garnish with fresh raspberries (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
120g
Fat
49g
Carbs
13g