Wednesday, November 19, 2008

Raspberry Patch Cream Dessert

I make this a lot when berries are fresh. We love it. I got this recipe from a Taste of Home and have changed it a bit to make it bigger. Originally it was a pie recipe but I always double it to make it to fit a 9x13 dish so I wrote it that way. This recipe is so good with a mix of both raspberries and blueberries or just one or the other- I have made it each way. This is one of my favorite summertime desserts to have and share! -Kristin

2 c. graham cracker crumbs
1 c. sugar
10 T. butter, melted
2 (8oz.) packages cream cheese, softened
1/2 c. powdered sugar
4 t. milk
2 t. vanilla
1 1/2 c. sugar
6 T. cornstarch
2 2/3 c. water
3 oz. package raspberry or strawberry Jell-O
5 c. raspberries, blueberries or a mix of both (could get away with less berries)

  • Combine the cracker crumbs, sugar and butter and press into the bottom of a 9x13 pan.
  • Bake at 350 for about 10 minutes until set. Cool.
  • For filling, in a small mixing bowl combine the cream cheese, powdered sugar, milk and vanilla. Carefully spread over crust.
  • For topping, in a small saucepan combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes until thickened.
  • Remove from the heat and stir in gelatin until dissolved. Cool to room temperature.
  • Refrigerate until slightly thickened.
  • Arrange berries over filling.
  • Spoon gelatin over and refrigerate until set.
  • Serve with cool whip if desired.

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