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“My DH is a dessert freak. So I let him pick out a new recipe for his birthday dessert. He choose this and it's a good thing he did. It was so yummy and a great change up from cakes. This is so easy to put together. I found this in Easy Home Cooking "Fun foods for kids" April/ May 2001 issue. Note Cooking time is refrigerator time.”
READY IN:
6hrs 15mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. Stir together crumbs, cocoa and powdered sugar in medium bowl, stir in melted butter. Press mixture onto bottom and 1-1/2 inches up the side of a 9 inch spring form pan. Bake 10 minutes, cool completely.
  3. Puree and strain raspberries; set aside. Sprinkle gelatin over cold water in small bow; let stand several minutes to soften. Add boiling water; stir until gelatin dissolves completely and mixture is clear. Beat cream cheese, granulated sugar and vanilla in large bowl until smooth. Gradually add raspberry puree and gelatin, mixing thoroughly; pour into prepared crust.
  4. Refrigerate several hours or overnight. Loosen cake from side of pan with knife; remove side of pan. Spread raspberry preserves over top. Garnish with Chocolate Whipped Cream. Cover; refrigerate leftovers.
  5. Chocolate Whipped Cream: Stir together 1/2 cup powdered sugar and 1/4 cup Hershey's Cocoa in medium bowl. Add 1/2 pint chilled whipping cream and 1 teaspoon vanilla extract; beat until stiff.

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