Blue Raspberry Bars with Cream Cheese

Instructions:

1. Line your baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, combine the crushed wafers and melted butter until the mixture looks like wet sand.
3. Press the mixture firmly into the bottom of the pan using the bottom of a flat glass and place in the freezer for 10 minutes to lock in the shape.
4. Beat the softened cream cheese and powdered sugar until smooth, then stir in the vanilla extract.
5. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold in the thawed whipped topping.
6. Fold the whipped cream mixture into the cream cheese base using a spatula, spread evenly over the chilled crust, and refrigerate for at least 2 hours.
7. Dissolve the blue raspberry gelatin powder in boiling water, stir in ice-cold water, and allow it to cool slightly before pouring over the cream cheese layer.
8. Refrigerate the bars for an additional 4 hours or until the gelatin layer is fully set.