I prepared this wonderfully rich raspberry cheesecake in a crystal compote bowl. The taste was delightful, with a tart raspberry mixed with a creamy delicious cheesecake center.
| 1 pack Honey Maid graham crackers, crushed
1 teaspoon Sugar
1/4 cup Butter, melted
1 box Jell-O cheesecake instant pudding
1 8 oz. package Philadelphia cream cheese, softened
2 cups Raspberries, fresh or frozen
1 container Whipped Topping
Oven Temp ~
Prep Time ~
Pan Type ~ 9 inch round pan or bowl
Prepare pudding in medium mixing bowl as shown on box, add SOFTENED cream
cheese & 1/2 cup of the raspberries, stir. (For a smoother texture, combine all ingredients for the filling into your food processor and mix.)
Pour the Raspberry Cheesecake filling on top of prepared crust. Layer with remaining raspberries and refrigerate cheesecake at least 3 hours.
When ready to serve, remove cheesecake from refrigerator and top with whipped cream.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!