Recipe - Raspberry Delight

2 One fourth cup Allpurpose flour
2 tablespoon Sugar
Three fourths cup Butter or margarine;
softened

FILLING
8 ounce Cream cheese; softened
1 cup Confectioners' sugar
1 teaspoon Vanilla extract
One fourth teaspoon Salt
2 cup Whipped topping

TOPPING
6 ounce Raspberry gelatin powder
2 cup Boiling water
2 pack (10 oz) sweetened frozen
raspberries
Additional whipped topping
and fresh mint, optional

In a bowl, combine flour and sugar; blend in butter with a wooden spoon
until smooth. Press into an ungreased 13in. x 9in. x 2in. baking pan.
Bake at 300 degrees for 2025 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. Yield: 1216 servings.

NOTES : "I knew this cool, fruity and creamy dessert was a winner the first
time I tasted it. I confirmed that fact a few summers ago when I entered
the recipe in a contest at workit won first place. Coworkers still call
to request it." Submitted by Mary Olson, Albany, Oregon.

Recipe by: Taste of Home, June/July, 1997 Posted to MCRecipe Digest V1
#686 by NGavlak@aol.com on Jul 22, 1997