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Raspberry Squares

 Raspberry Squares
This refreshing dessert has a rich shortbread-like crust with a creamy center and pretty red gelatin top layer. It’s easy enough for everyday, but cheery enough to dish up for guests, too. —Lois Frazee, Gardnerville, Nevada
12-16 ServingsPrep: 20 min. + chilling Bake: 10 min. + cooling

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup finely chopped pecans
  • 1/4 cup packed brown sugar
  • 1/2 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 packages (3 ounces each) raspberry gelatin
  • 2 cups boiling water
  • 2 cups cold water

Directions

  • In a large bowl, combine the flour, pecans and brown sugar; stir in
  • butter until crumbly. Press into an ungreased 13-in. x 9-in. baking
  • dish. Bake at 350° for 10-13 minutes or until lightly browned.
  • Cool on a wire rack.
  • In a large bowl, beat cream cheese and sugar until smooth; fold in
  • whipped topping. Spread over crust. Cover and refrigerate for 1
  • hour.
  • In a small bowl, dissolve gelatin in boiling water; stir in cold
  • water. Spoon over cream cheese layer. Chill until firm. Cut into
  • squares. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 each) equals 262 calories,

2 of 2

Raspberry Squares (continued)

Nutritional Facts: 16 g fat (9 g saturated fat), 31 mg cholesterol, 113 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.