Ingredients:
For the crust:
2 1/2c. graham crackers, crushed
2/3 c. butter, melted
1/3 c. sugar
For the Raspberry Filling:
8 oz cream cheese
1/2 c. powdered sugar
14 oz can sweetened condensed milk
1 tsp. vanilla
3 c. raspberries, whole
1 c. heavy cream
1 c. raspberries, coarsely chopped
Directions:
For the Crust
- Preheat oven to 350 degrees, spray a 9×13 pan with cooking spray
- Place the graham crackers in a food processor or large baggie to crush
- In a medium bowl, add crushed crackers, butter and sugar; mix until well combined
- Place in the bottom of the prepared baking dish and press down evenly with hands or bottom of a measuring cup, reserving 1/2 c. for topping
- Bake for 10-12 min, remove and let cool completely
For the Filling
- Add 3 c. of raspberries to blender or food processor and blend until smooth
- In a medium bowl, beat heavy cream until stiff peaks form
- In a large bowl, beat cream cheese and powdered sugar together
- Add sweetened condensed milk, vanilla and blended raspberries. Mix until combined
- Add the whipped cream, beat until combined and then fold in chopped raspberries
- Spread the mixture over the cooled graham cracker crust and smooth evenly
- Top with cool whip, reserved graham cracker crumbs, and fresh raspberries, if desired
- Cover with plastic wrap and place in freezer for 3-4 hours until filling has set.