Cooking Instructions
- 1
Preheat oven to 375° degrees. Spray bottom of 9x13 pan with non-stick cooking spray. Set aside. Mix together graham cracker crumbs, sugar, and melted butter. Stir until combined. Press into bottom of pan. Bake for 8-10 minutes,until edges are lightly browned.
- 2
With electric mixer beat softened cream cheese until light and fluffy. Add vanilla, sugar, and lemon juice, mix well. Set aside.
- 3
In separate bowl beat whipping cream with electric mixer until soft peaks form. Gently fold whipped cream into cream cheese mixture.
- 4
In small bowl, add raspberries and mash. Gently fold berries into the cream cheese mixture. Pour filling on top of crust, smoothing top when done. Refrigerate minimum of 4 hours.
- 5
Optional: Top with whipped cream & additional raspberries.
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