Raspberry Cream Dream Bars - Cool off in the heat of summer with this easy no bake dessert recipe. A Nilla Wafer Cookie crust, sweet vanilla cheesecake layer topped with a creamy raspberry jello layer, it will remind you of eating your favorite treat off the ice cream truck.
3ouncepackage red raspberry jellocan use blue raspberry if you'd prefer.
¾cup cold water
8 ouncescream cheeseroom temperature
8 dropsred food coloringor blue if using blue raspberry
2 cupsCool Whip
8ouncescream cheeseroom temperature
1teaspoonpure vanilla extract
1 cupCool Whip
additional Cool Whip, my Stabilized Whipped Cream or can whipped cream for servingif desired
fresh raspberries for servingif desired
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Nilla Wafer Crust
Line an 8 X 8-inch baking pan with parchment, so that you can easily remove the bars to evenly slice and serve.
In a medium bowl, melt the 5 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
In a food processor, pulse the Nilla Wafers until they are fine crumbs. Add the cookie crumbs to the melted butter and mix with a rubber spatula until all is well incorporated.
Pour into the prepared baking pan and spread, pressing down to create an even crust. Place pan into the freezer while preparing the rest of the recipe, a minimum of 30 minutes.
Into a 2-cup measuring glass, mix the raspberry gelatin with 3/4 cup boiling water. Stir until dissolved. Add the 3/4 cup cold water and stir. Place into refrigerator until completely cooled, but not set - about 10 minutes.
Raspberry Cream Layer
In a mixing bowl, beat 8 ounces of the cream cheese with the raspberry extract and red food coloring.
Slowly pour in the chilled gelatin mix while mixing everything together. Once completely smooth, place into refrigerator to chill and thicken for one hour. *See Note.
In a mixing bowl, beat another 8 ounces of cream cheese, the confectioners' sugar, and vanilla together until smooth and creamy. With a rubber spatula, fold in one cup of the Cool Whip.
Place dollops of cheesecake mixture onto the frozen crust and with an offset spatula, spread to form an even layer.
With a rubber spatula, fold the remaining Cool Whip (about 2 cups) into the chilled raspberry cream mixture, combining until evenly distributed and smooth.
Gently pour the raspberry cream onto the cheesecake layer and spread evenly with an offset spatula.
Place into the refrigerator overnight or for a minimum of 6 hours
When slicing, remove the bars from the entire pan by lifting them out in the parchment. Run a large knife under hot water, dry off, and then slice through the bars, repeating with each cut. This will help make clean cuts.
Serve with dollops of additional Cool Whip of my Stabilized Whipped Cream and fresh raspberries.
Use the amounts of water in this recipe required to mix the raspberry gelatin. DO NOT use the amounts listed in the box instructions. We want a more stable gelatin and less of it. If raspberry cream mixture is left in the refrigerator for more than one hour, the gelatin will harden and form. This isn't an issue unless you want a completely creamy layer for the top with NO raspberry or red gelatin specks.