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Raspberry Cream Crunch
2 small boxes raspberry gelatin
2 cups boiling water
8 ounces cream cheese
1 (8 ounce) container whipped topping
1 (14 ounce) can sweetened condensed milk
5 to 6 cups frozen raspberries
Additional whipped topping (optional)
Whip cream cheese, whipped topping together and sweetened condensed milk.
In separate bowl combine boiling water and gelatin. Fold the two mixtures together.
Place raspberries into the bottom of a decorative glass bowl.
Pour the mixture over raspberries. It almost instantly solidifies.
Can refrigerate if not stiff enough.
Top with additional whipped topping and pecans.
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