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Preparation Time : 45
Cook Time : 15
Total Time : 60
1 1⁄4 cups graham cracker crumbs
3⁄4 cup finely chopped pecans
5tablespoons melted butter
3ounces lemon Jell-O gelatin
1cup boiling water
4tablespoons lemon juice
8ounces cream cheese, softened
1cup heavy whipping cream
1 (4 3/4 ounce) packageraspberry junket danish dessert mix
2 (10 ounce) packages frozen raspberries (thaw, drain and reserve juice)
whipped cream, for topping
Combine and press in 9x12"pan. Bake 10 minutes at 300*.
Combine jello and boiling water per jello box directions and instead of adding cold water add lemon juice; set aside after dissolved to cool in the refrigerator.
When it starts to thicken, beat until fluffy.
In another bowl beat sugar, vanilla and cream cheese. Beat into thickened jello.
Beat heavy cream and fold into mixture. (It should make about 2 cups of whipped cream.) Pour on crust and chill until set.
Add enough water to reserved raspberry juice to make 2 cups; add to danish dessert. Mix and bring to a boil, stirring constantly. Boil 1 minute; cool. Add whole raspberries and pour over jello layer. Chill. Top with whipped cream.
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