Ingredients
| 2-1/4 cup | flour | | 2 tbsp. | sugar | | 3/4 cup | butter, softened |
Filling
| 8 oz. | cream cheese, softened | | 1 cup | confectioners' sugar | | 1 tsp. | vanilla extract | | 1/4 tsp. | salt | | 2 cups | whipped topping |
Topping
| 6 oz. | raspberry gelatin | | 2 cups | boiling water | | 2 pkg. (10 oz. each) | frozen sweetened raspberries | | Additional whipped topping | | Fresh mint (optional) |
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Instructions
In a bowl combine flour and sugar. Blend in butter with a wooden spoon until smooth. Press into a 13x9x2-inch baking dish. Bake at 300°F for 20-25 minutes or until set. Crust will not brown. Cool. In a bowl beat cream cheese, confectioners' sugar, salt, and vanilla until smooth. Fold in whipped topping. Spread over crust. For topping, dissolve the gelatin in boiling water. Stir in the raspberries. Chill for 20 minutes or until mixture begins to thicken. Spoon over filling. Refrigerate until set. Cut into squares. Garnish each serving with additional whipped topping and mint.
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