Raspberry Delight
- 18 Graham Crackers
- 2 cup Sugar
- 1/2 cup Butter
- 8 oz Cream Cheese
- 1 tsp Vanilla Extract
- 10 oz Whipped Topping
- 2 tbsp Corn Starch
- 1/4 cup Water
- CRUST: Melt 1/2 C. butter and add (18) crushed cracker crumbs and 1/2 C. sugar.
- Stir and pat this to the bottom of your 9 x 13 pan.
- Don't bake.
- FILLING: Beat 1/2 C. sugar and cream cheese until creamy.
- Add vanilla.
- Whip cream and fold in into the cream cheese.
- Don't over fold.
- At this point you could cover it with your favorite pie filling.
- I make my own.
- (step 3)
- Raspberry Topping: Fresh sweet raspberries work the best.
- Frozen is fine too.
- Heat to Boil 1 C. sugar and 1-2 cups crushed Raspberries, stir constantly, in a separate dish put 2 Tbs of cornstarch and 1/4 Cup of water stir until its dissolved and add it to the raspberry mixture that's boiling.
- Stir that in remove from the heat.
- It should get a little thicker.
- Be patient, you may need to add some more cornstarch the same way if use frozen berries.. After it cools a couple minutes I add the topping right away.
- On top of the cool whip/cream cheese, add refrigerate immediately.
- Wait till cools completely before you decorate and eat.
crackers, sugar, butter, cream cheese, vanilla, starch, water
Taken from cookpad.com/us/recipes/363211-raspberry-delight (may not work)