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1 cup flour
1 stick margarine
1 pkg. cream cheese (8 oz)
1 cup powdered sugar
2 cups Cool Whip
2 pkgs. red raspberry Jello
2 cups hot water
2 pkgs. frozen red raspberries
Cream together flour and margarine. Press into a 9x13-in pan. Bake at 325 degrees for 15-20 minutes. Whip together the cream cheese, powdered sugar and Cool Whip. Spread on cooled crust. Let set until firm. Prepare Jello, water and raspberries. Let set to congeal a little and pout on top of cheese mixture. Let set overnight.
Recipe by Phyllis Morris
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