"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Raspberry Delight Recipe

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This recipe for Raspberry Delight, by , is from The RBC Ministries (Canada) Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lois Gignac
Added: Saturday, September 1, 2007


2 1/4 cups all purpose flour
2 tbsps sugar
3/4 cup butter or margarine softened

1 8 oz pkg cream cheese
1 cup confectioners sugar
1 tsp vanilla extract
1/4 tsp salt
2 cups whipped topping

1 6 oz pkg raspberry jello
2 cups boiling water
1 10 oz pkgs of sweetened frozen raspberries
3 cups fresh raspberries

In a bowl combine flour and sugar, blend in butter with a wooden spoon until smooth.
Press into an ungreased 13-9 in baking pan. Bake at 300 degrees for 20-25 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.
Dissolve jello in boiling water. Stir in raspberiies. Chill for 20 minutes or until mixture begins to thicken. Spoon over filling. Refrigerate until set. Cut into squares, garnish with whipped topping if desired

Number Of Servings:
Number Of Servings:
12-16 servings
Preparation Time:
Preparation Time:
60 minutes




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