Raspberry Delight

You will know this cool, fruit and creamy dessert is a winner the first time you taste it.

Yield

12 to 16 servings

Crust Ingredients

2 1/4 cups all-purpose flour
2 tablespoons granulated (white) sugar
3/4 cup cold butter, cubed

Filling Ingredients

1 (8 ounce) package cream cheese, room temperature
1 cup confectioners' (powdered) sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups whipped topping

Topping Ingredients

2 (3 ounce) packages raspberry gelatin
2 cups boiling water
2 (10 ounce) packages frozen sweetened raspberries
additional whipped topping and fresh mint, optional

Directions

Preheat oven to 300°F (149°C). In a large bowl, combine flour and sugar; cut in butter until mixture resembles fine crumbs. Press into an ungreased 13 x 9-inch baking pan.

Bake for 20 to 25 minutes or until set (crust will not brown). Cool on a wire cooling rack.

In a small bowl, beat the cream cheese, confectioners' sugar, vanilla and salt until smooth. Fold in whipped topping. Spread over crust.

For topping, dissolve gelatin in boiling water; stir in raspberries. Chill for 20 minutes or until mixture begins to thicken. Spoon over filling. Refrigerate until set. Cut into squares; garnish with whipped topping and mint if desired.

Estimated Time

Preparation Time: 20 minutes + chilling
Bake Time: 20 minutes + cooling

Nutritional Information

1 serving (1 piece) equals 306 calories, 15 g fat (10 g saturated fat), 39 mg cholesterol, 190 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.

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