Topped with chopped pistachios and fresh berries, these Raspberry Cream Cups are just one layer of delicious after another!
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup boiling water
1 pkg. (85 g) Jell-O Raspberry Jelly Powder
1/2 cup crushed ice
3/4 cup fresh raspberries, divided
60 g (1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1/4 cup sour cream
1/4 cup icing sugar
1 cup thawed Cool Whip Whipped Topping
1/4 cup shelled pistachios, chopped
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How do I make it ?
Add boiling water to dry jelly powder in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Refrigerate 10 min. or until thickened. Reserve 6 berries for garnish. Mash remaining berries; stir into thickened jelly.
Mix cream cheese, sour cream and sugar in medium bowl with whisk until blended. Stir in Cool Whip.
Spoon half the jelly mixture evenly into 6 parfait glasses or dessert dishes; top with cream cheese mixture. Cover with remaining jelly mixture. Top with nuts and reserved berries. Refrigerate 1 hour.
Kraft Kitchen Tips!
You'll know it's a special occasion when you get to enjoy a serving of this layered dessert.
Prepare using sliced almonds instead of pistachios.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 5 g
Cholesterol 15 mg
Sodium 105 mg
Carbohydrate 24 g
Fibre 2 g
Sugars 21 g
Protein 3 g
6 servings, 2/3 cup (150 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.