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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I knew this cool, fruit 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 workit won first place. Co-workers still call to request it. Mary Olson, Albany, Oregon Ingredients:
2-1/4 cups king arthur unbleached all-purpose flour |
2 tablespoons sugar |
3/4 cup cold butter, cubed |
filling: |
1 package (8 ounces) cream cheese, softened |
1 cup confectioners' sugar |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
2 cups whipped topping |
topping: |
2 packages (3 ounces each) raspberry gelatin |
2 cups boiling water |
2 packages (10 ounces each) frozen sweetened raspberries |
additional whipped topping and fresh mint, optional |
Directions:
1. In a large bowl, combine flour and sugar; cut in butter until mixture resembles fine crumbs. Press into an ungreased 13-in. x 9-in. baking pan.
2. Bake at 300° for 20-25 minutes or until set (crust will not brown). Cool on a wire rack.
3. In a small bowl, beat the cream cheese, confectioners' sugar, vanilla and salt until smooth. Fold in whipped topping. Spread over crust.
4. 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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