"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Raspberry Layered Cheese Cake Recipe

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This recipe for Raspberry Layered Cheese Cake, by , is from Faith, Family, and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Collette Richards
Added: Monday, August 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust:

2 c. flour
1 cup softened margarine or butter
1 c. brown sugar
1/2 c walnuts


Filling:

1 8oz. pkg cream cheese
1c. powdered sugar
1 8oz. container of cool whip

Topping:

1 12oz. pkg of frozen raspberries
(thaw and drain juice off)
1 pkg. raspberry Danish desert

Directions:
Directions:
Mix ingredients for crust and line a 9 X 13 pan. Bake @ 375 for 15 minutes. Let cool then crumble. Leave 1/2 of crust mixture in bottom of pan and save the other 1/2 to sprinkle on top of dessert. Mix softened cream cheese and powdered sugar first, add cool whip. Spread filling evenly over the crust. Cook the Danish dessert as directed on box for pie glaze. Let Danish dessert cool, add raspberries and spread on top of the filling layer. Finish by sprinkling 1/2 of the cooked and crumbled crust on top.

Number Of Servings:
Number Of Servings:
20
Personal Notes:
Personal Notes:
I like to make the crust the day before or early in the morning the day I want the dessert ready. The crust needs time to cool. You can also bake the crust and when it is cool, crumble it and place back in bottom of pan. Then pour the filling over it. It comes out of pan easier that way.

 

 

 

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