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Raspberry Cheesecake Recipe


1 (12 ounce) package frozen raspberries

1 (3 ounce) package instant raspberry jelly

1 (3 ounce) package raspberry flavored Jell-O

1 (8 ounce) can crushed pineapple with juice

1 (8 ounce) package lemon flavored Jell-O

1/2 cup lemon-lime flavored carbonated beverage


Unwrap raspberries and peel; cut into 8 wedges. Cut into 1-inch squares or triangles. Place the raspberries in the bottom of a medium saucepan and sprinkle with crushed pineapple and lemon juice. Cover saucepan with aluminum foil. Cook over low heat for 4 to 5 minutes, stirring occasionally, to gradually loosen gelatin. Remove from heat and remove from foil. Pour the jelly over the raspberries. Beat with an electric mixer on medium speed until thickened. Pour into pastry shell. Chill in refrigerator.

Cover foil with plastic wrap. Press one edge of foil edge up to stimulate pectin formation. Dispose remaining raspberries and jelly ingredients in large zip-top plastic bag; discard.

Place prepared crust in refrigerator to chill. Place rasser in refrigerator.

Remove foil from rack of freezer to pan; set aside wrapped crusts. Place rasser on rack of freezer in center of pie pan. Pour gelatin over rasser while feeding to form a cake. Chill until firm enough to handle. Sprinkle with lemon-lime soda.