Ingredients

The following ingredients have 40 Servings
  • 1-1/2 cups + 2 tablespoons graham cracker crumbs ((12 full sheets))
  • 1/2 cup (113g) unsalted butter, (melted)
  • 3 tablespoons granulated white sugar
  • 1 pkg (8 oz.) full-fat brick-style cream cheese, ((Note 1))
  • 1 cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 1 container (8 oz.) frozen whipped topping (such as Cool Whip, thawed, full-fat (Note 2))
  • 2 cups boiling water
  • 1 package (6 oz.) raspberry Jell-o
  • 1 bag (16 oz.) frozen raspberries

Instruction

  • 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.