| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, Taste of ho | 12 | Servings | |
INGREDIENTS
| 2 1/4 | c | All-purpose flour |
| 2 | tb | Sugar |
| 3/4 | c | Butter or margarine; softened |
| 8 | oz | Cream cheese; softened |
| 1 | c | Confectioners' sugar |
| 1 | ts | Vanilla extract |
| 1/4 | ts | Salt |
| 2 | c | Whipped topping |
| 6 | oz | Raspberry gelatin powder |
| 2 | c | Boiling water |
| 2 | pk | (10 oz) sweetened frozen raspberries |
| Additional whipped topping and fresh mint, optional |
INSTRUCTIONS
FILLING TOPPING In a bowl, combine flour and sugar; blend in butter with a wooden spoon until smooth. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 300 degrees for 20-25 minutes or until set (crust will not brown). Cool. In a mixing bowl, beat 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. Yield: 12-16 servings. NOTES : "I knew this cool, fruity and creamy dessert was a winner the first time I tasted it. I confirmed that fact a few summers ago when I entered the recipe in a contest at work-it won first place. Co-workers still call to request it." Submitted by Mary Olson, Albany, Oregon. Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #686 by NGavlak@aol.com on Jul 22, 1997
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