"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Raspberry Dessert Recipe

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This recipe for Raspberry Dessert, by , is from The Bolme Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shirley and Rick
Added: Tuesday, January 17, 2006


2 c. graham cracker crumbs
1 c. margarine
3 T. sugar
chopped slivered almonds
8 oz. cream cheese
1 c. powdered sugar
8 oz. Cool Whip
2 c. boiling water
6 oz raspberry jello
2 -10 oz. pkgs frozen raspberries

Mix together cracker crumbs, sugar, butter and almonds and put into 9x13 pan. Bake 10 minutes at 350.

Make filling using cream cheese, powdered sugar, and Cool Whip. Mix together and spread on crust. Chill until firm.

Dissolve jello in boiling water and add raspberries. Refrigerate until slightly firm. Pour over cream cheese layer.

Top with 8 oz Cool Whip.




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