It's raspberry time in Ohio! Yeah!! My most favorite treat~
Here's a great recipe~
Red Raspberry Desert
Crust~
3 Cups flour
4 Tbsp. sugar
2 tsp. salt
1 Cup oil
4 Tbsp. milk
Mix above together and pat in 9 x 13 pan. Bake 15 minutes at 375
Top~
2 Cups sugar
2 Cups water use less water if berries are frozen)
1/4 Cup corn starch (4 Tbsp)
1 small box raspberry jello
1 Quart raspberries
Cook sugar, water, and corn starch till thick. Remove from heat~add jello and stir til dissolved. Cool 45 min. to an hour in refrigerator.
add one (1) quart of raspberries just before you add to crust.
Filling~ (second layer)
8 OZ. cream cheese
1 Cup powdered sugar
1/2 of an 8 oz. tub of Cool Whip
Cream together and spread on top of cool crust.
Add one quart of raspberries to jello and pour over the cream mixture.
Refrigerate until set~about 3 hours
To serve: Add Cool Whip on top if desired.
Tip" Make sure everything is cool~it will set up better.
Enjoy!
Speaking of keeping cool, this is Allie trying to cool off in front of the fan!
