A tart, jiggly raspberry layer sandwiched by a crisp graham cracker-walnut crust and light whipped topping make these Raspberry Jello Bars one cool dessert.
My raspberry thicket has been overachieving this year in berry production, which has near-daily left me in a delicious conundrum. What to do with all those fresh raspberries 🙂
Dessert is an obvious (and welcome!) choice. Cheesecakes and cobblers are no-brainers, but if you’re looking for something different from the usual suspects, these chilled Raspberry Bars do not disappoint.
Mostly because this dessert has it all going on! It all starts with a rich graham cracker and walnut crust, which is then topped with a jiggly jello layer spiked with fresh raspberries, and finally, the raspberry dessert is topped off with a creamy layer of whipped topping. And a sprinkle of crushed graham crackers and walnuts for garnish.
A jiggly gelatin/bar hybrid, Raspberry Jello Delight Bars feature a crisp graham cracker-walnut crust that supports a jiggly, raspberry-packed center, topped off with a layer of whipped cream. And, of course, garnished with a sprinkling of crushed graham crackers and walnuts to bring the dessert full circle.
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How to Make Raspberry Graham Cracker Bars - Ingredients
To make this amazing raspberry dessert, you will need the following ingredients:
Graham Cracker-Walnut Crust
- 1 sleeve honey graham crackers
- 2 tablespoons brown sugar
- ½ cup raw walnuts
- ¼ cup coconut oil
Raspberry Filling
- 4 cups fresh raspberries
- 2 cups water
- 2 envelopes unflavored gelatin
- ⅓ cup granulated sugar
Whipped Topping
- ½ 8-ounce tub Cool Whip
How to Make Raspberry Graham Cracker Bars - Directions
Preheat the oven to 350 degrees Fahrenheit.
Raspberry Filling
Add 2 cups water, 4 cups fresh raspberries, 2 envelopes unflavored gelatin, and ⅓ cup granulated sugar to a small stovetop pot and bring to a boil.
Remove from heat once boiling and stir until gelatin and sugar are dissolved.
Let cool at room temperature for 15 minutes, then refrigerate for 2 ½ hours.
Graham Cracker-Walnut Crust
Add sleeve of graham crackers and 2 tablespoons of brown sugar to a food processor. Pulse until sandy in appearance. Pour into a bowl.
Add ½ cup raw walnuts to the food processor and pulse until finely crushed, but be careful not to overdo it! It's okay to have a few pebble sized pieces - just reserve them for your garnish.
Add the crushed walnuts to the bowl and stir to combine. Reserve 3 to 4 tablespoons for garnish.
Add ¼ cup of coconut oil to the bowl and mix together until well combined.
Spray a 9x9 baking pan with cooking spray. Add the graham cracker-walnut mixture and pat down with a spatula into an even layer.
Bake for 10-12 minutes.
Remove from oven and let cool. Refrigerate after the pan cools to room temperature.
Layer It
After 2 ½ hours, the raspberry filling should be chilled and slightly thick but not set (it will still be more liquid than not). Gently pour it onto the graham cracker-walnut crust and return to the refrigerator for another 2-4 hours.
Once the raspberry filling layer has set (it should be firm to the touch) add ½ a container of Cool Whip, using a spatula to create an even layer.
Garnish with the reserved graham cracker-walnut mixture.
For best results, eat within 3 days (if it lasts that long!).
Tips for the best Raspberry Dessert
The hardest part of this recipe is the waiting for it. Because the key to a successful outcome is waiting until both the crust and especially the filling have chilled out in the fridge before the layering can begin. But it is 100% worth it to ensure that the crust stays as crisp as possible. My first attempt resulted in a soggy crust, a direct result of impatience. I still ate the soggy yet palatable bars, but each bite was a reminder of what could have been.
Equipment Needed
- Small stovetop pot
- Bowl
- Spatula
- 9x9 baking pan
Four cups of fresh raspberries are about to be donated to a very worthy cause, one that will make you and anyone you deem worthy of sharing with very happy.
If you like these Raspberry Bars, you’ll also like these fantastic desserts:
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Raspberry Graham Cracker Bars
Equipment
- Small stovetop pot
- Bowl
- Spatula
- 9x9 baking pan
Ingredients
Graham Cracker-Walnut Crust
- 1 sleeve honey graham crackers
- 2 tablespoons brown sugar
- ½ cup raw walnuts
- ¼ cup coconut oil
Raspberry Filling
- 4 cups fresh raspberries
- 2 cups water
- 2 envelopes unflavored gelatin
- ⅓ cup granulated sugar
Whipped Topping
- ½ 8 ounce tub Cool Whip
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
Raspberry Filling
- Add 2 cups water, 4 cups fresh raspberries, 2 envelopes unflavored gelatin, and ⅓ cup granulated sugar to a small stovetop pot and bring to a boil.
- Remove from heat once boiling and stir until gelatin and sugar are dissolved.
- Let cool at room temperature for 15 minutes, then refrigerate for 2 ½ hours.
Graham Cracker-Walnut Crust
- Add sleeve of graham crackers and 2 tablespoons of brown sugar to a food processor. Pulse until sandy in appearance. Pour into a bowl.
- Add ½ cup raw walnuts to the food processor and pulse until finely crushed, but be careful not to overdo it! It's okay to have a few pebble sized pieces - just reserve them for your garnish.
- Add the crushed walnuts to the bowl and stir to combine. Reserve 3 to 4 tablespoons for garnish.
- Add ¼ cup of coconut oil to the bowl and mix together until well combined.
- Spray a 9x9 baking pan with cooking spray. Add the graham cracker-walnut mixture and pat down with a spatula into an even layer.
- Bake for 10-12 minutes.
- Remove from oven and let cool. Refrigerate after the pan cools to room temperature.
Layer It
- After 2 ½ hours, the raspberry filling should be chilled and slightly thick but not set (it will still be more liquid than not). Gently pour it onto the graham cracker-walnut crust and return to the refrigerator for another 2-4 hours.
- Once the raspberry filling layer has set (it should be firm to the touch) add ½ a container of Cool Whip, using a spatula to create an even layer.
- Garnish with the reserved graham cracker-walnut mixture.
- For best results, eat within 3 days (if it lasts that long!).
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