Layered Raspberry Dessert

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Wayne’s mother, Muriel, would often make this for dessert– sometimes using other fruit and Jell-O combinations (frozen strawberries in strawberry Jell-O, etc.).

Here, I’m showing this dessert made with a pretzel crust and frozen raspberries in raspberry Jell-O………….


I had this ready for our 7 P.M. ‘Serve the Missionaries’ meal last night.   But,… the meal for them did NOT happen.  Why?   Because, they called and explained, their car had run out of gas somewhere between Milwaukee and Stevens Point. (BOYS!!!)  By the time they got fuel and arrived in Point (still an hour away from us), our clock’s ‘little hand’ was already  touching the 7, and the ‘long hand’– the 12!   Because of that, they decided they’d better head right back to where they make their home.



Heat panggangan to 350-degrees.  Lightly butter a 9×13-inch baking dish (glass looks better).

To save a bit of time, you can actually start making this dessert by preparing the THIRD LAYER first so it can ‘set up’ a little bit while making the rest.

FIRST LAYER (crust layer):

ONE choice of crust for this dessert is…


2 c. crushed pretzel sticks (the little sticks crush the easiest)
3/4 c. melted butter
3 tbsp. sugar

Mix all together and press into 9×13 pan. Bake at 350 degrees for 7 to 10 minutes. (Watch carefully after 6 minutes.)  Let cool completely.

ANOTHER choice for a ‘lower sodium’
crust for this dessert is this version…
1 and 1/2 cups flour
3/4 cup butter, room temperature
1/2 finely chopped pecans

Use a pastry cutter (or food processor) to cut the butter into the flour until small bean size crumbs; stir in copped pecans.  Dump into prepared baking dish and lightly press down with fingertips.  Bake 15-20 minutes or until very lightly browned.  Cool completely.

SECOND LAYER:  (The WHITE/Middle layer)

8-oz. cream cheese, softened
1 cup powdered sugar
Mix the cream cheese and sugar together until very smooth!  Then, mix in the following:

1 of 12 oz. tub of thawed Cool Whip topping  (OR, you can use whipped whipping cream if you wish).
Spread this combined mixture on the cooled crust.  Chill in refrigerator for about 10 minutes.

THIRD  LAYER for the top:

1 (6 oz.) raspberry Jello
2 c. hot water
Up to 2 cups frozen raspberries

Dissolve Jello in hot water. Cool in refrigerator for about 15 minutes.  Add frozen berries. Stir until they are unfrozen. Let thicken slightly.  When you are ready to add the ‘top layer’ (which is this fruity Jell-O layer), pour over cream cheese layer.*

Refrigerate at least 2-4 hours, but overnight is best.  Cut into squares and serve.

* Optional:  Top with thin layer of whipped cream or Cool Whip; you can also sprinkle chopped pecans on top of whipped topping  if desired.

Source Recipe:

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