Raspberry Delight

1. 1

   CRUST: Melt 1/2 C. butter and add (18) crushed cracker crumbs and 1/2 C. sugar.

2. 2

   Stir and pat this to the bottom of your 9 x 13 pan.

3. 3

   Don't bake.

4. 4

   FILLING: Beat 1/2 C. sugar and cream cheese until creamy.

5. 5

   Add vanilla.

6. 6

   Whip cream and fold in into the cream cheese.

7. 7

   Don't over fold.

8. 8

   At this point you could cover it with your favorite pie filling.

9. 9

   I make my own.

10. 10

    (step 3)

11. 11

    Raspberry Topping: Fresh sweet raspberries work the best.

12. 12

    Frozen is fine too.

13. 13

    Heat to Boil 1 C. sugar and 1-2 cups crushed Raspberries, stir constantly, in a separate dish put 2 Tbs of cornstarch and 1/4 Cup of water stir until its dissolved and add it to the raspberry mixture that's boiling.

14. 14

    Stir that in remove from the heat.

15. 15

    It should get a little thicker.

16. 16

    Be patient, you may need to add some more cornstarch the same way if use frozen berries.. After it cools a couple minutes I add the topping right away.

17. 17

    On top of the cool whip/cream cheese, add refrigerate immediately.

18. 18

    Wait till cools completely before you decorate and eat.

* Per serving · 4 servings · Values may vary.

No additional tips available.