Raspberry Cream Cake Recipe

Name: Raspberry Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup brown sugar; ½ teaspoon cinnamon; ⅓ cup melted butter or ⅓ cup margarine; 8 ounces cream cheese (can use light); ½ cup icing sugar; 1 teaspoon vanilla; salt; 1 (3 ounce) package Jello gelatin (raspberry or strawberry); 1 cup water, boiling; 2 cups frozen raspberries or 2 cups strawberries

Servings: persons

1 ½ cups graham cracker crumbs
½ cup brown sugar
½ teaspoon cinnamon
⅓ cup melted butter or ⅓ cup margarine
8 ounces cream cheese (can use light)
½ cup icing sugar
1 teaspoon vanilla
salt
1 (3 ounce) package Jello gelatin (raspberry or strawberry)
1 cup water, boiling
2 cups frozen raspberries or 2 cups strawberries

1
Mix the graham cracker crumbs, brown sugar, cinnamon and melted margarine together.
2
Press into 9x12 pan.
3
Chill for 1/2 hour.
4
Mix the cream chees, icing sugar, vanilla and salt together.
5
Spread on base.
6
Dissolve 1 package of jello in 1 cup of boiling water.
7
Fold in frozen berries until partially set.
8
Pour on top of cream chees layer.
9
Chill.
10
Serve with whipped cream or cool whip.
11
Enjoy.

1199

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ cups graham cracker crumbs, ½ cup brown sugar, ½ teaspoon cinnamon, ⅓ cup melted butter or ⅓ cup margarine, and more.

Yes, Raspberry Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Cream Cake

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