Raspberry Cheesecake Layered Lush

raspberry cheescake

Crust:

1 1/2 cups finely chopped pecans

1 cup flour (you can use GF flour also)

½ cup butter, melted

Mix together and press into a 9×13 baking dish. Bake at 350 for 15 mins. Cool completely.

2nd layer:

8oz cream cheese (softened)

1 cup powdered sugar

1 cup Cool Whip, thawed

Beat the cream cheese and sugar together til smooth, fold in the Cool Whip, spread evenly over the crust. Refrigerate for 30-40 mins.

3rd layer:

2 boxes 3.4 ox cheesecake pudding mix

2 cups milk

1 cup heavy cream

2 pints of fresh raspberries

Whisk the pudding mix, cream and milk together, fold in the raspberries, layer on top of the cream cheese layer. Refrigerate for another 20 mins.

Topping:

1 pint raspberries

8oz of Cool Whip, thawed

Top the 3rd layer with the pint of raspberries, and smooth the remaining cool whip over the top. Refrigerate until serving.

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