Raspberry Supreme

This recipe comes from the Oregon Fruit Products Co website www.oregonfruit.com. Preparation time does not include time needed for the crust or the filling to cool, nor does it include the time for the finished dish to chill.

• Ready In: 30 mins
• Serves: 8-10

Ingredients

• FOR THE CRUST

• 1⁄2 cup unsalted butter, room temperature
• 1⁄4 cup brown sugar, packed
• 1  cup all-purpose flour
• 1⁄2 cup walnuts, chopped

• FOR THE FILLING

• 8  ounces light cream cheese
• 1  teaspoon pure vanilla extract
• 1⁄2 cup powdered sugar
• 0.5 (13 ounce) carton  whipping cream

• FOR THE TOPPING

• 1 (15 ounce) can raspberries, drained, syrup reserved
• 2  tablespoons cornstarch
• 1  cup water (more or less)

Directions

1. FOR THE CRUST ~ Preheat oven to 350 degrees F & set out an 8"x8" baking pan.
2. In a medium-size mixing bowl, blend the crust ingredients together, then spread this mixture into the 8" pan.
3. Bake for 15 to 20 minutes or until lightly golden, then remove from oven & set on a wire rack to cool.
4. FOR THE FILLING ~ In a medium mixing bowl, blend together the filling ingredients, then spread evenly over the cooled crust.
5. FOR THE TOPPING ~ Combine the reserved syrup with enough water to equal 1 cup.
6. In a sauce pan combine this syrup/water mixture & the cornstarch, cooking over medium heat & stirring constantly 2 to 3 minutes or until thickened.
7. Remove from heat & cool slightly, then add the raspberries & CAREFULLY stir to combine, before setting aside to cool.
8. When this mixture has cooled, pour it on top of the cheese filling before chilling completely in the refrigerator.