Raspberry Delight

Recipe By : , June/July, 1997
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
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2 1/4 cups all-purpose flour
2 tablespoons sugar
3/4 cup butter or margarine — softened
Filling:
8 ounces cream cheese — softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups whipped topping
Topping:
6 ounces raspberry gelatin powder
2 cups boiling water
2 10 oz pkgs sweetened frozen raspberries
additional whipped topping and fresh mint — optional

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.

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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.

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