Layered Raspberry Dream

Layered Raspberry Dream

2 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    3 h 30 m
Recipe by  MommaBear

“A light and tasty dessert that is perfect for summer gatherings. You can substitute different fruits as well!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 9x13-inch pan



  1. Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl; stir in melted butter. Set aside 1/2 cup of graham cracker mixture; press remaining mixture into a 9x13-inch dish. Chill crust until firm, about 30 minutes.
  2. Beat cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract together in a bowl until soft and fluffy. Spread cream cheese mixture over graham cracker crust and chill until firm, about 30 more minutes.
  3. Whisk raspberry gelatin and boiling water together in a separate large bowl until gelatin has dissolved; stir in lemon juice. Gently fold frozen raspberries into warm gelatin; cold raspberries will cause gelatin to begin to set. Spread raspberry mixture over cream cheese layer in pan.
  4. Spread whipped topping over raspberries and sprinkle dessert with reserved crumb topping. Chill at least 2 more hours.

Share It

Reviews (2)

Rate This Recipe


I was searching for things to make with raspberries today and came across this recipe. I already had this recipe given to me by my mother-in-law, so I decided to make it. I followed the recipe exactly and it turned out amazing! Thank you!



I make this but I do it differently nad Id give mine 5 stars.. for one I cook the crust I don't cool it. I bake it like you would any gram cracker pie crust or it will fall apart when oyu cut it pretty easy and can get soggy. Make it the same as in hte reciepe but cook it for for 10 to 15 minutes of so until it firm but dont let the edges burn! you want a nice golden brown.... then I do not use the lemon juice and dont know why its even in this?, usually you ad it in to keep fruit from browning or to add tartness but its not really needed here at all as the berrys won't brown and there isn't enough to add in tartness. For filling mix as said in above reciepe but ad in the cool whip to the cream cheese! then put in a COOLED crust and put in the fridge for a few hours so its set and firmed up.( you can skip this if your in a hurry, it jsut helps it so its set and the jello won't seep into it or under it) Then mix the hot water with your jello then add in FROZEN raspberries instead of the cold water until it gets thick then pour over the cream cheeze and cool whip mix. its really the same reciepe as the strawberry and if oyu wanted you coudl add more cool whip on top but it really doesnt need it! ALSO this is the same recepe as the strawberry and pretzel salad except I like the gram crust better than the pretzel crust and I like the raspberries better than the strawberries. same reciepe except for the crust and berrys, you can also use regual sugar instead of powdered.

More Reviews

Similar Recipes

Raspberry Trifle

Raspberry Trifle

Raspberry Almond Muffins

Raspberry Almond Muffins

Raspberry Chocolate Bars

Raspberry Chocolate Bars

Raspberry Icebox Cake

Raspberry Icebox Cake

Raspberry Dream Bars

Raspberry Dream Bars

Lesley's Valentine Brownies with Raspberry Coulis

Lesley's Valentine Brownies with Raspberry Coulis


Amount Per Serving (12 total)

  • Calories
  • 351 cal
  • 18%
  • Fat
  • 20 g
  • 31%
  • Carbs
  • 41.5 g
  • 13%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 207 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Raspberry Trifle


next recipe:

The Yummiest, Tastiest Raspberry Jell-O(R) Salad