Raspberry Squares

Name: Raspberry Squares
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12-16 servings.
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

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

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.