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Raspberry Icebox Dessert


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  • 2 packages 3oz each raspberry gelatin
  • 2 cups boiling water
  • 3 cups fresh or frozen raspberries
  • 2 cups graham cracker crumbs
  • 1/4 cup packed brown sugar
  • 1/2 cup butter melted
  • 1 1/2 cups cold milk
  • 1 package 3.4 oz instant vanilla pudding
  • 1 package 8oz cream cheese softened



Step 1

In a bowl, combine the 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 greased 13X9 dish. In a mixing bowl, beat the milk and pudding mix on low speed for 2 minutes. In another mixing bowl, beat cream cheese until smooth. Gradually add pudding. Spread over crust. Spoon gelatin mixture over the top. Chill until set.


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