Description
A no-bake, layered dessert combining a crunchy cookie crust, tangy lemon cream cheese filling, bright raspberry Jell-O, and fluffy whipped cream for a refreshing and crowd-pleasing treat.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
1 8-ounce package cream cheese, softened
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 (3 oz) package raspberry Jell-O
1 cup boiling water
1 1/2 cups cold water
1 cup heavy whipping cream
2 tablespoons powdered sugar
2 tablespoons milk
1/4 cup sliced almonds, toasted
Instructions
In a bowl, mix graham cracker crumbs with melted butter until well combined. Press mixture into the bottom of a 9×5-inch loaf pan.
In another bowl, beat cream cheese, sugar, lemon juice, and vanilla until smooth and creamy. Spread over the crust and chill for 15 minutes.
Dissolve the raspberry Jell-O in boiling water, then add the cold water and stir until completely dissolved. Pour the Jell-O over the cream cheese layer and refrigerate for 2-3 hours until set.
Beat the heavy whipping cream, powdered sugar, and milk until stiff peaks form. Spread the whipped cream evenly over the Jell-O layer.
Top with toasted sliced almonds. Chill for another 1-2 hours before slicing and serving.
Notes
Make sure the Jell-O is fully dissolved to prevent lumps. This dessert can be prepared ahead of time and stored in the refrigerator for up to 24 hours. For an extra touch, garnish with fresh raspberries.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg