Raspberry-Banana Jell-O Dessert
Nope, I didn’t make it as a replacement for the Cathedral Windows Jell-O that was requested by a friend as a part of my-blog-is-one year old-celebration. I just felt like trying something new that involves Jell-O although I think I made one in peach flavor last year. I have a bag of frozen raspberries in my freezer intended for another cake but I used it anyway as that planned cake will never be accomplished, in my honest opinion- judging from the way it has been postponed over and over again. Anyway, a jell-o dessert seems more in conjunction with summer so here’s how it came out.
It came out really good. I used cinnamon graham crackers for the crust and did not add any more sugar. There's a perfect balance of the tart raspberries, the creamy bananas, the cream cheese and Cool Whip and the wonderful crust. My family loved it and I brought some to work. Guess how they liked it- especially my friend who requested for the Cathedral Windows Jell-O :-)
RASPBERRY-BANANA JELL-O DESSERT
1 (6 oz.) pkgs. raspberry Jello
2 c. boiling water
1 (12 oz.) pkgs. frozen raspberries - thawed but not drained
1 stick unsalted butter, melted
2 pieces ripe banana
2 1/2 c. cinnamon graham crackers (regular graham crackers may be used)pulsed in food processor or blender
1 cup softened cream cheese
1 1/2 cup Cool Whip
1 c. sugar
Mix butter and cinnamon graham cracker crumbs together.
Press into a 9 x 13 inch Pyrex dish
Bake 12 minutes at 350 degrees.
Beat cream cheese and sugar till creamy
Add the Cool Whip and continue beating until light and fluffy.
Spread evenly over baked and cooled graham cracker crust.
Arrange sliced bananas on top
Dissolve Jell-O in boiling water and add raspberries (with juice)
Allow to cool completely then spread on top of the cream cheese and banana.
Chill for an hour before serving.