Tuesday, July 8, 2014
Mix together 16 oz of soften cream cheese and 12 oz of fresh raspberries
Then, Mix 2 cups of cool whip
This is what your mixture should look like before you put it in the freezer for 2 hours
While you are waiting for your mixture crush one sleeve of graham crackers into a bowl
After you roll balls of mixture into graham craker crumbs freeze for another 2 hours...
then this is what your final product should look like, YUMMM!!!
Ingredients
12 oz fresh raspberries, washed and dried
16 oz pkg cream cheese, softened
2 Cups cool whip
1/3 Cup sugar
1 sleeve graham crackers
Instructions
- Place the cream cheese in a bowl with the sugar and whip with hand mixer. Add in the raspberry and stir to combine, you want the raspberries to break up and incorporate into the cream cheese. Add in the cool whip and stir in with a spoon or spatula, do not whip with the hand mixer, until just combined. Place in freezer for 2 hours
- Place graham crackers into food processor and make into crumbs.
- With a tablespoon (or a tablespoon sized scoop, if you're fancy like that) portion out dollops of the cream cheese mixer one at a time into the graham cracker crumbs. Roll around the cheesecake ball in the crumbs, using a spoon and place on a sheet tray lined with wax or parchment paper. You may need to go in with your fingers to form them into balls.
- Do this until everything is rolled into balls and has crumbs on the outside {this can get a little messy}. If you notice the cheesecake mixture becoming too loose to handle, place it in the freezer to set up again.
- After you're done rolling the balls, place sheet tray(s) in freezer for a couple hours until they get frozen. Transfer them into a zip lock bag or air tight container. When ready to serve, let sit out for 5 minutes at room temperature. OR, place in fridge to desired firmness.
Enjoy!
xoxo, priss
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