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Raspberry Cheesecake Ice Cream Dessert

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  • 4 C whipping cream
  • 2 (14 ounce) cans sweetened condensed milk
  • 2 (8 ounce) packages cream cheese, softened
  • 1 tsp. vanilla
  • 1 Tbsp. lemon juice ((bottled is fine))
  • 1 (10 ounce) jar simply fruit raspberry jam (seedless)
  • 2 (6 ounce) containers fresh raspberries
  • CRUST:
  • 1/2 cup butter (, melted)
  • 2 cup graham cracker crumbs
  • dash salt


  1. In a small food processor crush enough graham crackers to give you 2 cups of crumbs. Pour the crumbs into a small bowl.
  2. Melt 1/2 cup of butter and add it to the crumbs. Sprinkle in a dash of salt and stir it to combine well.
  3. Press the crumbs into a 9×13 pan. Press them down with a fork until you have a nice firm layer.
  4. Pour 4 cups whipping cream into a large mixing bowl. Beat it until it forms stiff peaks. (This takes a few minutes.)
  5. Add 2 cans of sweetened condensed milk, 2 packages of cream cheese, 1 teaspoon of vanilla and 1 tablespoon of lemon juice. Beat it until well combined. Should only take a few minutes.
  6. Pour the whipped cream filling over the top of the crust and spread it out evenly.
  7. Take the metal lid off of your simply fruit raspberry jam. Pop it into the microwave for 1 minute, or until the jam is a bit soft and runny.
  8. Drop spoonfuls of the jam over the top of your ice cream filling.
  9. Take a knife and run it through the jam and ice cream, making a marbled affect.
  10. Place the fresh raspberries all over the top of the filling, pressing them down so that they are secure.
  11. Cover the pan well and freeze for at least 6 hours, and up to 1 week.
  • Category: Desserts