| | Directions | | Preheat oven to 350. Mix graham cracker crumbs and butter. Press firmly onto the bottom of a 9x13-inch pan. Bake for 8 minutes to set. Dissolve Jello in boiling water. Mix in frozen berries (blackberries, blueberries, raspberries...strawberries are too big unless chopped up). Stir until berries soften. Refrigerate for 10 minutes or until slightly thickened. Blend cream cheese and sugar until creamy. Lightly fold Cool Whip into cream cheese mixture. Spread cream cheese mixture over graham cracker crust. Gently pour gelatin and berry mixture over cream cheese. Refrigerate 'til firm. |
|
|
| Ingredients | | - |  | 1 1/2 cups graham cracker crumbs |
| - | | 1/2 cup butter, melted |
| - | | 2 - 3 ounce packages strawberry or raspberry Jello |
| - | | 2 1/2 cups boiling water |
| - | | 3 cups frozen berries |
| - | | 2 packages cream cream, softened (8 ounce pkg) |
| - | | 1/2 cup sugar |
| - | | 8 ounces Cool Whip |
| |
| |
