Raspberry Delight Dessert

Harold and I and two other couples were invited out for dinner one night last week and I brought this delicious dessert. It was easy to make and it is very refreshing and delicious.

RASPBERRY DELIGHT

    Crust:

  • 2 and one-fourth cups flour
  • 2 T sugar*
  • Three-fourths cup butter or margarine, softened
    Filling:

  • 1 8 oz package of cream cheese, softened (I used the light option)
  • 1 cup powdered (confectioners’) sugar
  • 1 tsp. vanilla extract
  • One-fourth tsp. salt
  • 2 cups whipped topping (I used the light option)
    Topping:

  • 1 6 oz pkg. raspberry gelatin (or two 3 oz. boxes)
  • 2 cups boiling water
  • 2 packages (10 oz ea) sweetened frozen raspberries Additional whipped topping

*Healthy Option: unrefined sugar (Sucanat or Rapadura)

Directions: In a bowl, combine flour and sugar and then blend in the butter with a wooden spoon until smooth. Lightly press into an ungreased 13" x 9" x 2" baking pan. Bake at 300° for 20 minutes or until set. The crust will not get brown. Cool.

In a mixing bowl, beat the cream cheese, powdered sugar, vanilla and salt until smooth. Fold in whipped topping. Spread over crust, sealing the sides to the pan.

For the topping, dissolve the gelatin in the 2 cups of boiling water. Stir in the frozen raspberries. Chill for 20 minutes or until mixture begins to thicken. Spoon over the filling. Refrigerate until set. Cut into squares and garnish with whipped topping if desired.

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