right in.
2 ¼ cups flour
2 tablespoons sugar
¾ cup butter or margarine, softened
FILLING
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups whipped topping
TOPPING
1 package (6 ounces) raspberry gelatin
2 cups boiling water
2 packages (10 ounces each) sweetened frozen raspberries
Additional whipped topping and fresh mint, optional
In a bowl, combine flour and sugar; blend in butter with a wooden spoon until
smooth. Press into an ungreased 13-in x 9-in x 2-in baking pan. Bake at 300° for 20
to 25 minutes or until set (crust will not brown). Cool
In a mixing bowl, beat cream cheese, confectioners' sugar, vanilla, and salt until
smooth. Fold in whipped topping. Spread over crust. For topping, dissolve gelatin in
boiling water; stir in raspberries. Chill for 20 minutes or until mixture begins to
thicken. Spoon over filling. Refrigerate until set. Cut into squares; garnish with
whipped topping and mint if desired. Yield: 12 to 16 servings.