Boozy Jello Cheesecake

Our friends had a BBQ the other weekend and a Jello dessert was request.  This is what I came up with.  The different layers gave it a really nice texture and flavor combination and it was supper easy to make.

2 c Graham Cracker Crumbs - 1 Sleeve
1/2 c Chopped Walnuts
1/2 c Butter - Melted
1 Tbsp Kosher Salt
2 Tbsp Sugar
1 8 oz Package Cream Cheese - Softened
1 8 oz Container Cool Whip - Thawed
1 6 oz Package Raspberry Jello
1 1/2 c Boiling Water
1/2 c Raspberry Flavored Vodka
12 oz Package Frozen Raspberries - Thawed

Pre-heat oven to 350 degrees.  Spray a 9x13 baking dish with butter flavored non-stick cooking spray.  Set aside.

In a food processor finely grind the graham crackers.  Add the chopped walnuts, butter, salt and sugar.  Pulse until combined.  Press the mixture into the bottom of the 9x13 baking dish.  Bake for 10 minutes.  Remove from oven and let it cool to room temperature. 

In a medium size bowl combine the Jello with the boiling water and raspberry flavored Vodka.  Stir until the Jello has completely dissolved.  Set aside to cool to room temperature. 

In a large bowl beat the cream cheese until light and fluffy.  Mix in the Cool Whip combining well.  Spread mixture over the cooled graham cracker crust.  Using a spatula make sure the cream cheese mixture goes all the way to the edge of the dish, creating a seal so the jello doesn't leak into the crust.  Refrigerate for 30 minutes to firm up the cream cheese mixture.

Place the raspberries evenly over the cream cheese mixture and pour the Jello over it.  Refrigerate until set, about 2 hours.

Serves 12 people

To make a non-boozy version of this swap out the Raspberry Flavored Vodka for an additional 1/2 c of Boiling Water.