Description

Give this little fun dessert recipe a try. It's a little piece of Heaven that will please a crowd. It's a no-bake cheesecake made with a chocolate chip cookie crust, but the crust can be baked for a bit to make it a little firmer, if desired. It's topped

Ingredients

• Crust:
• 36 Nabisco Chips Ahoy cookies
• 5 T. butter, melted
• Cheesecake Layer:
• 10 oz. cream cheese, at room temperature
• 1 c. sugar
• 1 t. vanilla extract
• 8 oz. Cool Whip, thawed
• Raspberry Layer:
• 2 c. boiling water
• 6 oz. pkg. raspberry flavored gelatin
• 16-20 oz. frozen raspberries

Steps

1. Crush cookies in a food processor or blender until they're fine crumbs with no chunks. Place cookie crumbs in a large bowl; add butter; stir until well combined. You sneed to be able to clump the mixture together with your hands and mostly stay together.
2. Press mixture into the bottom of a lightly greased 9 x 13 pan. If desired, you can then bake the crust for 8 minutes in a 350 degree oven, but this step is optional, but it will make the crust a little firmer.*
3. Meanwhile, use an electric mixer to beat the cream cheese until light and fluffy; add in sugar and vanilla extract; beat until combined. Fold Cool Whip into the cheesecake mixture.