Sunday, June 27, 2010

Raspberry Dessert Recipe

1 stick margarine, softened

1 cup all purpose flour

2 tablespoons sugar

1/3 cup finely chopped pecans

Mix well. Press into a 9x13 baking pan. Bake at 325 degrees for 15 minutes. Cool.

2 8-ounce packages cream cheese, softened

2 cups confectioners’ sugar, sifted

8 ounces Cool Whip

Mix together and spread over cooled crust.


2 3-ounce packages raspberry jello

½ cup sugar


2 cups hot water.

When dissolved add

2 10-ounce packages frozen red raspberries

Stir until the mixture is somewhat thickened.

Pour over cream chesse mixture.

Cover and refrigerate until set.

No comments: