"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Aunt Bonnie's Raspberry Rhapsody Recipe

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This recipe for Aunt Bonnie's Raspberry Rhapsody, by , is from The Book of Joan, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nicole Shepherd

Category:
Category:

Ingredients:  
Ingredients:  
1 ⅓ cups of all-purpose flour
3 tablespoons sugar
cup softened butter
⅓ cups chopped pecans
8 oz. cream cheese
⅔ cup sugar
12 oz. Cool Whip
2 boxes French vanilla instant pie filling
1 cups milk
10 oz. package of raspberries

Directions:
Directions:
Mix together 1 ⅓ cups of all-purpose flour, 3 tablespoons of sugar, and cup softened butter until the ingredients resemble a course meal. Stir in chopped pecans and press into a 13 x 9 x 2 baking dish. Bake at 350 for 15 minutes. Let cool.

Cream 8 oz. cream cheese and ⅔ cup sugar together.

Divide 12 oz. cool whip in half.

Make pudding of 2 small boxes of french vanilla instant pie filling. Mix with 1 cup of milk and fold in of cool whip and cream cheese mixture and spread on the cooled crust.

Combine 10 oz. package of thawed raspberries with other half of cool whip and cover the cream cheese mixture.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Aunt Bonnie uses 1 qt. apple pie filling instead of berries. She also would substitute blackberries. She also uses a sheet cake pan.

 

 

 

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