Raspberry Delight

 

2 1/4
cups all purpose flour
2
tablespoons sugar
3/4
cup butter, softened

 

Filling

 

1
8 ounces package cream cheese, softened
1
ci[ cpmfectopmers' sugar
1
teaspoon vanilla extract
1/4
teaspoon salt
2
cups whipped topping

 

 

Topping

 

1
6 ounce package raspberry gelatin
2
cups boiling water
2
10 ounce packages sweetened frozen raspberries
Additional whipped topping
Fresh mint, optional

 

 

In a bowl, combine flour and sugar; blend in butter with a wooden spoon until smooth.  Press into an ungreased 13 x 9 x 2 inch baking pan.  Bake at 300 degrees for 20 to 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.

 

For topping, dissolve gelatin in boiling water; stir in raspberries.  Chill for 20 minutes or until mixture begins to thicken.  Spoon over filling.  Refrigerate until set.  Cut into squares; garnish with whipped topping and mint if desired. 

 

Makes 12 servings.