Raspberry Dessert
Ready In: 45 mins
Serves: 12-15
Ingredients
Crust
- 2 cups flour
- 1 cup butter
- 1⁄2 cup pecans, chopped
Filling
- 8 ounces cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1⁄4 teaspoon salt
- 2 cups whipped topping
Topping
- 1 (6 ounce) package raspberry Jell-O gelatin
- 2 cups boiling water
- 2 (8 ounce) packages frozen raspberries
Directions
- Use a 9x13 cake pan.
- Mix the ingredients for the crust and bake at 350 degrees for 15 minutes. Cool.
- Mix the ingredients for the filling and spread on top of the crust.
- Mix the ingredients for the topping and put on the filling. Chill for at least 20 minutes, but best overnight.
- For the pecans and raspberries, you can add as much as you want, for us, the more the better!
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