It’s no secret that we love dessert here at Egg Rolls & Sauce. It’s also no secret that a lot of our recipes are family favorites that we’re so excited to share with you. My husband and I first experienced Raspberry Delight about 3 years ago at a family gathering and our lives have never been the same since. This is such a wonderfully delicious cheesecake-like dish that doesn’t leave you feeling like you just ate a brick at the end of it. It also tastes great the first day, but fantastic on subsequent days… if it lasts that long.
Here are the ingredients you’ll need:
Graham crackers, butter, sugar, cream cheese, cool whip, powdered sugar, raspberries (either frozen or fresh), and raspberry junket danish dessert. You can find the junket danish dessert in the same aisle as Jell-O.
If you are using fresh raspberries (like I am because they are cheaper than frozen right now), then follow the steps in the same order. If you are using frozen berries, start with the crust, then filling, then topping. When using fresh berries, you need to allow the junket danish dessert to cool before adding in the berries. If you are using frozen berries, you can put them straight from the freezer into the hot junket danish dessert and then directly on to your filling.
If you are using fresh raspberries, wash and drain them in your sink and just leave them sitting there until they’re needed.
Start by placing your junket danish dessert into a saucepan with 1 C. water.
As you cook it, stir constantly. It will start to “clump” up and you might panic, but that’s what it’s supposed to do. See:
Keep stirring it and eventually all of the liquid will disappear and you’ll be left with a sticky glaze.
Leave this to cool while you move on to the next step.
Place about 1 1/2 sleeves of graham crackers into either a food processor (if you have one), or a zip top bag.
Use a rolling pin or a meat tenderizer to break up the crackers into smallish crumbs.
Next, place the crumbs in a bowl and add in 6 T. of sugar. Melt 1 stick of butter and stir it into the crumbs.
Press this into a 9 x 13″ pan and then place it in the fridge to chill while you work on the filling.
Combine softened cream cheese and 1 c. powdered sugar together until smoothish. It will not be perfect, but just try to not have giant crumbs.
Gently fold in 12 oz. of cool whip. Just FYI, the first time I made this I assumed one small container was 12 oz and didn’t even realize until I got home. Then I had to wait for it to thaw in the fridge before I could move on. Don’t make this same mistake. Buy either 1 big container or 2 small ones (which will be 16 oz.) and guesstimate out 12 oz to use.
Next pour this onto the chilled crust and spread it with a knife or an off-set spatula. If you don’t have an off-set spatula, save yourself so much trouble and buy one. I literally use it all the time.
Next add in the washed and drained raspberries into the junket danish dessert. Then spread this on top of the filling. Store in the refrigerator and enjoy! It is so light and refreshing.
- 1 package raspberry junket danish dessert
- 1 c. water
- 1 1/2 sleeves crushed graham crackers (or 2 c. crumbs)
- 6 T. sugar
- 1 stick melted butter
- 8 oz. softened cream cheese
- 1 c. powdered sugar
- 12 oz. cool whip
- 1 bag frozen raspberries or 1 12-oz. container fresh.
- Mix 1 c. water and raspberry junket danish dessert in sauce pan.
- Stirring constantly over medium-high heat, cook until all liquid has evaporated and you are left with a thick glaze.
- Crush 1 1/2 sleeves graham crackers. Add them to a bowl along with 6 T. sugar.
- Pour in 1 stick melted butter. Press into 9 x 13 pan. Chill.
- Mix together softened cream cheese and powdered sugar until smooth. Fold in 12 oz. cool whip.
- Pour cream cheese mixture over graham cracker crust and spread until evenly dispersed.
- Add washed, drained raspberries into raspberry junket danish dessert.
- Evenly spread on top of filling mixture.
- Store leftovers in the refrigerator.