I knew that this cool, fruit and creamy dessert was a winner the first time I tasted it. I confirmed that fact a few summers ago when I entered the recipe in a contest at work—it won first place. Co-workers still call to request it. —Mary Olson, Albany, Oregon
Ingredients
- 2-1/4 cups all-purpose flour
- 2 tablespoons sugar
- 3/4 cup cold butter, cubed
- filling:
- 1 package (8 ounces) cream cheese, softened
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups whipped topping
- topping:
- 2 cups boiling water
- 2 packages (3 ounces each) raspberry gelatin
- 2 packages (10 ounces each) frozen sweetened raspberries or sliced strawberries
- Additional whipped topping, optional
Directions
- Preheat oven to 300° In a large bowl, mix flour and sugar; cut in butter until crumbly. Press onto bottom of an ungreased 13x9-in. pan. Bake until set, 20-25 minutes (crust will not brown). Cool completely on a wire rack.
- Beat first four filling ingredients until smooth. Fold in whipped topping; spread over crust.
- For topping, add boiling water to gelatin; stir 2 minutes to completely dissolve. Add raspberries; stir until blended. Refrigerate until mixture begins to thicken, about 20 minutes. Spoon over filling. Refrigerate until set. If desired, serve with additional whipped topping.
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