| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Chilled des, Desserts, Holiday |
1 |
Servings |
INGREDIENTS
| 1 |
|
Stick butter |
| 3/4 |
c |
Walnuts; finely ground |
| 1 |
c |
Flour |
| 3/4 |
c |
Brown sugar |
| 1 |
sm |
Box lemon jello |
| 1/2 |
pt |
Whipping cream; whipped |
| 8 |
oz |
Cream cheese; softened |
| 1/2 |
c |
Sugar |
| 1 |
c |
Boiling water |
| 1 |
lg |
Box raspberry gelatin powder |
| 3 |
c |
Boiling water |
INSTRUCTIONS
CRUST
CENTER
TOPPING
Combine all crust ingredients and press into 13x9 glass pan. Bake 350 for
20 minutes. Cool completely. Cream sugar and cream cheese together, set
aside. Whip cream, set aside. Dissolve jello in water, cool slightly.
Combine cream cheese mixture and jello. Fold in whipped cream, and pour
over crust. Allow to chill for at least 2 hours before pouring on topping.
Combine jello and water. Cool completely. Carefully pour jello on top of
center. Pour over the back of a spoon so as to not dig a "hole" in the
center. Chill until top is completely set. Cut into squares to serve. Keep
refrigerated.
Posted to Bakery-Shoppe Digest V1 #197 by Fawn <Fawnann@aol.com> on Aug 20,
1997
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