Raspberry Delight

-

This is a super easy dessert that is not as time consuming as some , especially if you use bought or home canned pie filling. In this picture I used a bought Red Raspberry filling because I was in a hurry but I usually use a Black Raspberry one that I make with the Raspberries I harvest during the season and freeze. Either way it is delicious and usually gets all whenever I share it at a potluck.

Crust Ingredients:
1¼ cups all-purpose flour
½ cup butter, softened
1/3 cup brown sugar

Mix with hands until fine crumbs are achieved.


Put into a 9 x 13 inch glass baking dish in a smooth layer (don't press into pan) and bake at 350° for
15-20 minutes or until browned. Remove from oven and using a chop/crumble immediately.


Spread into a smooth layer again. Press down very lightly and allow to cool completely.

little hands that love to help

Filling Ingredients:
12 oz. cream cheese, softened
2 cups powdered sugar
16 oz. Cool Whip

Beat the cream cheese and powdered sugar until it's smooth and creamy. I like to use my Kitchen Aid mixer with the paddle attachment. Add the Cool Whip and whip for a short time and finish mixing by folding gently by hand. Spread evenly on top of cooled crust.


Top with your favorite fruit filling and enjoy!

Be Blessed!

SweetasSugarCookies  Photobucket

Comments

  1. RachelNovember 15, 2011 at 1:45 PM

    Oh Yum Raspberries!

    ReplyDelete
  2. Liz @ the Brambleberry CottageNovember 15, 2011 at 9:52 PM

    The best part of this post...seeing those sweet little hands helping! ;)

    Blessings,
    Liz @ The Brambleberry Cottage
    http://thebrambleberrycottage.blogspot.com/

    ReplyDelete
  3. UnknownNovember 30, 2011 at 10:28 PM

    OOO YUM!
    Come bring this to A Themed Baker's Sunday over at Cupcake Apothecary where the theme this week is BERRIES!
    See you there!
    Cupcake Apothecary
    http://cupcakeapothecary.blogspot.com/2011/11/themed-bakers-sunday-15.html

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, starting on
Read more