Raspberry Dessert
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
1 9X13 pan
- Serves:
- 20-24
ingredients
- 14.79 ml sugar
- 236.59 ml real butter
- 354.88 ml sifted flour
- 118.29 ml real butter, softened
- 226.79 g package cream cheese, softened
- 473.18 ml confectioners' sugar
- 85.04 g package raspberry Jell-O gelatin
- 236.59 ml boiling water
- 2 (566.99 g) package frozen raspberries, with syrup
- 236.59 ml chopped pecans
- 473.19 ml Cool Whip (or whipped cream)
directions
- Combine the 1 tablespoons sugar with the flour; cut in butter to fine crumb mixture.
- Press above mixture into a 9X13 pan and bake at 350 degrees until lightly browned (about 30 minutes). Cool.
- Blend softened butter with softened cream cheese; add confectioners sugar and beat until smooth.
- Spread cream cheese mixture over cooled crust.
- Dissolve Jello in the 1 cup of boiling water. Stir in raspberries, including the juice (syrup).
- Spread over cream cheese mixture. Top with nuts. (you can use walnuts instead of the pecans if you prefer).
- Top the dessert with the whipped topping. Chill well before serving.
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RECIPE SUBMITTED BY
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