"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Raspberry Delight Recipe

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This recipe for Raspberry Delight, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Halls
Added: Monday, August 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. frozen raspberries
1 small pkg raspberry jello
3/4 c. plus 2 T. boiling water
1/2 c. butter
1 c. firmly packed brown sugar
1 16 oz. pkg. sugar wafers
1 large egg or 2 small eggs
1/2 tsp. vanilla
1/2 c. sliced toasted almonds
1 c. whipping cream
2 T. powdered sugar

Directions:
Directions:
Dissolve jello in water. Add frozen berries and stir until thawed, breaking up and crushing most of the berries. Put in the refrigerator to set (about pudding consistency). Crush 1/2 package of sugar wafers less 4 wafers and pack in bottom of 8 x 8 pan. Beat butter until light and soft. Add the cup of powdered sugar and whip until fluffy. Add eggs one at a time until light. Add vanilla and spread mixture over crumbs, sealing well to pan. This is done more easily by putting little mounds all over the crumbs and then pushing and smoothing together. Cover with 1/2 toasted almonds. Spread raspberry mixture over this. Let set. Spread jello mixture over raspberry mixture and cover with other half of wafer less 4. Top with remaining toasted almonds and wafers. Cover with foil. Chill 24 hours.

Number Of Servings:
Number Of Servings:
9

 

 

 

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