This Raspberry Jello Dessert is our all-time favorite! A variation of the famous strawberry pretzel salad, but with a thick graham cracker crust and raspberries instead! This is a simple-to-make and crowd-pleasing treat or addition to your holiday table.
PREP: Preheat the oven to 350 degrees F. Lightly grease a 9x13-inch pan with nonstick cooking spray. Crush the graham crackers in a blender or food processor until they are all fine crumbs. Re-blend any larger chunks. Melt butter and then set aside to cool to room temperature. (Don't add hot butter to the crumbs; it will make the crust greasy.)
GRAHAM CRACKER CRUST: In a large bowl, mix together the graham cracker crumbs, melted butter, and white sugar until combined. Press this mixture firmly into the bottom of the prepared pan (no need to go up the sides, just the base). Use the bottom of a flat 1-cup measuring cup to thoroughly compress the graham cracker crumbs into a firm crust. Bake for 8-10 minutes.
FILLING: Meanwhile, beat the softened cream cheese in a large bowl until light and fluffy, about 2 minutes. Add in the sugar and vanilla extract and beat until combined, 1 more minute. Use a spatula to gently fold the thawed whipped topping into the mixture.
FILLING, CONTINUED: Spread this mixture onto the completely cooled graham cracker crust. Smooth it evenly, so that none of the graham cracker crust is exposed. (Otherwise, the jell-o will seep through.) Take your time to really seal the edges here with the filling. Place in the freezer while you prepare the last layer.
JELLO TOPPING: Bring 2 cups of water to a boil. Add the gelatin to a large bowl and pour the boiling water on top. Working quickly, briskly whisk until combined. Pour in the bag of frozen raspberries and stir until those are combined. Immediately (don't let this gelatin layer sit) pour it on top of the cream cheese layer and smooth it to make one even layer.
CHILL: Cover tightly and place in the fridge until completely set, about 4-6 hours. To get 40 servings, cut rows of 8 x 5. These make small pieces, so of course, feel free to cut them larger!
STORAGE: These bars are best within 1-2 days of making. After that the bars begin to get watery/seep out liquid. These bars do not freeze and thaw well.
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Notes
Note 1: Cream cheese: For best results, use full-fat brick-style cream cheese. (Reduced-fat cream cheese doesn’t taste as rich and isn’t as thick.) I also recommend a good quality brand; We love Philadelphia Cream Cheese® best.
To soften cream cheese: Place the unwrapped package of cream cheese in a microwave-safe bowl. Microwave on HIGH for 10-15 seconds, check, flip to the other side then microwave for an additional 10-15 seconds as needed. You don't want it at all melted, just softened to room temperature.
Note 2: Whipped topping: Unfortunately this is not a dessert that works well with lower fat products. Stick to the original full-fat whipped topping and cream cheese to avoid a watery filling or filling that doesn't set up properly. We need the fat for firmness in this layer!