Description
A vibrant no-bake dessert with layers of buttery cookie crust, tangy lemon cream cheese pudding, raspberry gelatin, and whipped topping. Refreshing and indulgent, it’s perfect for any celebration.
Ingredients
1 1/2 cups crushed graham cracker or vanilla wafer crumbs
1/3 cup melted butter
16 oz cream cheese, softened
1 (3.4 oz) package lemon instant pudding
1 (10 oz) jar raspberry gelatin mix (prepared)
1 cup whipped topping (store-bought)
1/4 cup sliced almonds
Instructions
Mix crumbs and melted butter; press into a 9×13-inch pan
In a bowl, blend softened cream cheese and lemon pudding until smooth
Spread cream cheese mixture over crust
Prepare raspberry gelatin and chill 1 hour in fridge until slightly thickened
Pour gelatin over cream cheese layer and refrigerate 2 hours to set
Top with whipped topping and almond slices just before serving
Cut into 12 slices and serve chilled
Notes
Prepare layers sequentially; ensure each layer is set before adding the next
For a non-dairy option, use vegan gelatin and whipped topping
Can be made in advance and stored in the fridge up to 6 hours
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 25g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg