Thursday, September 9, 2010

Layered Raspberry Dessert

I made this dessert for Labor Day, and it was a hit! The recipe comes from a friend at church, Kristen Peterson.

Layered Raspberry Dessert
Printable version here

1 cup flour
½ cup butter or margarine, softened
2 T sugar
8 oz. cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip, thawed, plus more for serving
3 cups fresh or frozen raspberries
¼ cup cornstarch
1 ½ cups sugar (or ¾ cup Baking Splenda)
1 large pkg. raspberry Jello

1. Crust layer: Mix flour, butter, and 2 T. sugar with a pastry blender; spread into 9x13" pan. Press flat with your hands. Bake at 350ยบ for 20 min. Let cool.

2. Cream cheese layer: Beat cream cheese, powdered sugar, and Cool Whip until smooth. Spread over cooled crust.

3.Sprinkle raspberries evenly over cream cheese layer.

4. Berry layer: In a medium saucepan, stir 3 cups water, cornstarch and sugar together. Cook until thick and clear, whisking often. Remove from heat. Add Jello and mix. Allow to cool for 10-15 min, stirring occasionally. Pour liquid over raspberries. Chill until firm.

Why I love it? It has a good balance of richness (the buttery crust and the creamy middle layer) and fruity-ness , it's refreshing, and it can be made in advance. Requires no prep time when you're serving it, just cut into squares, and add a dollop of Cool Whip if you'd like. I also loved the creamy layer- it seems like that would also make a good fruit dip. The gelatin part was fun to make, too. Mmm! :)

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