Ingredients for Raspberry Christmas Dessert
- Pretzel
- Graham Cracker
- 1/2 cup cold, cubed butter
- 8 ounces softened cream cheese
- 1/2 cup powdered sugar, 2/3 cup granulated sugar
- 8 ounces thawed Cool Whip
- 3 ounces raspberry Jell-O
- 1/2 cup hot pineapple juice
- 1 cup frozen raspberries
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 2/3 cup granulated sugar
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How to Make Raspberry Christmas Dessert
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 cup flour, 1/2 cup powdered sugar, and 1/2 cup cold, cubed butter. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1/3 cup granulated sugar until combined.
- Press the mixture firmly into the bottom of a 9x13 inch baking dish.
- Bake for 10-12 minutes, or until lightly golden brown. Let cool completely.
- In a large bowl, beat together 8 ounces softened cream cheese and 1/3 cup granulated sugar until smooth and creamy.
- Gently fold in 8 ounces of thawed Cool Whip until just combined.
- Spread the cream cheese mixture evenly over the cooled crust.
- In a small bowl, dissolve 3 ounces of raspberry Jell-O into 1/2 cup of hot pineapple juice, stirring until completely dissolved.
- Let the Jell-O mixture cool slightly until it begins to thicken (about 5-10 minutes).
- Gently stir in 1 cup of frozen raspberries.
- Continue to stir until the mixture is slightly thickened but still pourable.
- Pour the raspberry Jell-O mixture evenly over the cream cheese layer.
- Refrigerate for at least 4 hours, or preferably overnight, until the dessert is completely set.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
156g
Fat
66g
Carbs
18g
