Cool and Creamy Raspberry Delight

Total Time Prep: 20 min. + chilling Bake: 20 min. + cooling
Yield 12 servings
Test Kitchen Approved
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

  1. 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.
  2. Beat first four filling ingredients until smooth. Fold in whipped topping; spread over crust.
  3. 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.

Nutrition Facts

1 piece: 435 calories, 20g fat (13g saturated fat), 50mg cholesterol, 233mg sodium, 58g carbohydrate (38g sugars, 3g fiber), 5g protein.

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
Recipe Creator

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