As soon as the weather starts to warm up, I want ALLLLLL the frozen desserts (like our Frozen Raspberry Lemonade Pie). There’s just something about fruity, frozen things that I crave! With a chocolate crust and topped with fresh raspberries, it’s quickly rising to the top of my list of favorite desserts right now – and you don’t even have to turn on your oven to make it!
1 (8 ounce) package cream cheese, room temperature
3/4 cup powdered sugar
1 (10 ounce) package raspberries, thawed
1/2 cup strawberry raspberry juice (you can also use raspberry cranberry if you want)
1 teaspoon lemon juice
2 cups cool whip
1 cup fresh raspberries, for topping
In a small bowl, mix together oreo crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
In a large mixing bowl, beat together cream cheese and powdered sugar until smooth. Fold in raspberries, juice, lemon juice, and cool whip until completely combined. Pour mixture over top of oreo crust and freeze 8 hours (or overnight).
Remove from freezer, top with fresh raspberries, and let thaw for 15 minutes before serving.
In a small bowl, combine graham cracker crumbs and sugar; stir in butter.Press the crumb mixture onto the bottom and up the sides of a greased 9 inch round baking pan. Bake at 350° for 5-7 minutes and let cool.
In a small bowl, whisk milk and pudding mix until combined. Let stand for 2 minutes in the refrigerator.
In a large bowl, beat cream cheese and sugar until smooth. Fold in 1/2 of the whipped topping and the pudding.
Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers.
Pour the rest of the whipped topping on top and spread smooth. (Or you can add 2 tablespoons of whipping cream on top of each piece)
Refrigerate for 1-2 hours or until set. Serves 10.