"The belly rules the mind."--Spanish Proverb

Raspberry Layered Cheese Cake Recipe

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

Contributor:  
Contributor:  
Trish Rees
Added: Monday, April 3, 2006

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
Preparation Time:
Preparation Time:
1 hour
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.

 

 

 

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