You don’t even need teeth to eat jello so in my book it’s practically FREE. Aunt Zahava one of the family’s great bakers always made a recipe like this which I love because it’s one of her few desserts I am actually qualified to recreate.
You can easily make this smooth cool and creamy dessert a decadent dairy delight by subbing butter for the margarine, heavy cream for the liquid non dairy whipped topping and whip cream for the dollop of non –dairy whip to finish it off.
Creamy Raspberry Jello Squares
Servings
9 Servings
Ingredients
- 1 1/2 cup crushed graham crackers plus ¼ cup for garnish
- 3 tablespoons vegan butter melted
- 2 3-ounce packages raspberry gelatin
- 2 1/2 cup hot water
- 1/2 cup granulated sugar
- 1/4 cup liquid non dairy whipped topping
- 1 cup whipped non-dairy whipped topping
Instructions
- In a small bowl, combine 1 ½ cups graham cracker crumbs with margarine and stir until mixture comes together. Press into an even layer in a greased 8-inch square baking dish.
- In a medium bowl, whisk together gelatin, water, sugar and whipped topping. Slowly pour mixture into baking dish – some of the graham crust will float and mix into the liquid but this is ok.
- Refrigerate for 3 hours or overnight.
- To serve, cut into 9 squares. Garnish with a dollop of whipped topping and a sprinkle of reserved graham cracker crumbs.
Awesome — and great tip – thank you so much for sharing it in the comments for everyone to benefit from!
YAY!!! So happy, thanks for sharing!
I made this with blueberries on top for the 4th of July and everyone loved it! Even my father in law!!
I made this desert for Shabbos – everyone loved it. I made a double recipe and did not double the sugar – no one knew!
I plan to make this low calorie delicious looking dessert for my guests next week. Natalie Godin