Creamy Raspberry Dessert
Do-ahead and delicious, this dessert is a favorite because of its pretty color, creamy texture and terrific flavor. A light, no-bake filling makes it easy. Try garnishing with fresh berries and sprigs of mint. —Julianne Johnson, Grove City, Minnesota
Reviews
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I don’t have a springform pan anymore but after a little research I found a 2 1/2-3 quart casserole dish holds about the same (10-12 cups) as a 9” springform pan. I’ll be using this recipe quite a bit for the raspberries my son grows...great summer recipe, doesn’t make my kitchen overly hot
This is an excellent basic recipe! I added the juice of a fresh lemon and a teaspoon of vanilla to the filling. In addition, after reading other reviews, I reduced the 1/2 cup sugar to 1/3 cup. And, I totally agree with the Cool Whip comments. Use real cream!
Never use cool whip in a yummy dessert like this. Use the real thing --heavy whipped cream. It's worth it. Cool whip is artificial and gross. Why would you use to on a lovely summer dessert like this?
I would love to try this recipe, however I would like to know how to prepare in a 9X13 pan as indicated by one of the reviews. (Ina Bovey) Hope you can help me out. (PLEASE) Thanks, Gee
I made this for Christmas dinner at my sister's house. It was a little sweet, but definitely worth making again. Very pretty in addition to being very yummy.
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I didn't have unflavored gelatin, but had a box of sugar free strawberry jello. I used that instead. I did everything the same but used strawberries instead and cool whip instead of whipped cream. Turned out delicious...
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