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Raspberry Delight

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

12-16 ServingsPrep: 20 min. + chilling Bake: 20 min. + cooling

Ingredients

2-1/4 cups 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

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.
Bake at 300° for 20-25 minutes or until set (crust will not
brown). Cool on a wire rack.
In a small bowl, beat the 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.

2 of 2

Raspberry Delight (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 piece) equals 306 calories, 15 g fat (10 g saturated fat), 39 mg cholesterol, 190 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.