| 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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