Line an 8x8x2-inch baking dish with parchment paper, extending parchment over edges of dish. Set dish aside.
No need to bake these berry-flavored layered cheesecake bars!
Servings and Ingredients
|1 c.||Hy-Vee graham cracker crumbs|
|2 tbsp.||plus 2/3 c. Hy-Vee granulated sugar|
|5 tbsp.||Hy-Vee salted butter, melted|
|⅓ c.||fresh raspberries|
|1 ¾ c.||Hy-Vee Short Cuts strawberries, sliced|
|2||(8-oz.) pkg. Hy-Vee cream cheese, softened|
|1 tsp.||Hy-Vee vanilla extract|
|1 c.||Hy-Vee heavy whipping cream|
|5 tsp.||Hy-Vee strawberry gelatin dessert powder, or unflavored gelatin powder|
Things To Grab
- 8x8x2-inch baking dish
- Parchment paper
- Small bowl
- Food processor or blender
- Large bowl
- Electric mixer
- Medium bowl
Combine graham cracker crumbs and 2 tablespoons sugar in a bowl. Stir in butter until well combined. Press crumb mixture into bottom of prepared dish.
Place raspberries and 1/4 cup strawberries in a food processor or blender. Cover and process until pureed; set aside.
Beat cream cheese in large mixing bowl with electric mixer until smooth. Beat in remaining 2/3 cup sugar and vanilla until fluffy; set aside.
Beat cream cheese in medium mixing bowl until stiff peaks form (tips stand straight). Gently fold whipped cream into cream cheese mixture. Spread half the mixture over graham cracker mixture to form white layer. Freeze for 10 minutes.
Fold pureed berry mixture and gelatin powder into remaining cream cheese and whipped cream mixture. Carefully spread on white layer. Cover and refrigerate 6 hours or overnight.
To serve, use parchment paper to lift uncut bars out of pan. Cut into bars and press remaining 1-1/2 cups sliced strawberries on top.
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 90mg
- Sodium: 240mg
- Total Carbohydrates: 30g
- Protein: 4g
Hy-Vee Seasons June 2020