Raspberry Delight
Taste of Home
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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 work—it won first place. Co-workers still call to request it.
— Mary Olson, Albany, Oregon
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling
Ingredients:
- 2-1/4 cups all-purpose flour
- 2 tablespoons sugar
- 3/4 cup butter or margarine, softened
- 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:
- 1 package (6 ounces) raspberry gelatin
- 2 cups boiling water
- 2 packages (10 ounces each) frozen sweetened raspberries
- Additional whipped topping and fresh mint, optional
Directions:
In a bowl, combine flour and sugar; blend in butter with wooden spoon until smooth. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 300° 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.