Tuesday, September 18, 2012

Layered Raspberry Dessert

This dessert is the reason I freeze raspberries.  I could live the rest of my life without raspberry jam, raspberry ice cream, or raspberry smoothies.  BUT I couldn't live without this dessert!  It's a little similar to the no bake cheesecake I posted earlier this year, but definitely kicked up a notch or two!

Layered Raspberry Dessert
1 stick butter
1/2 cup brown sugar
2 cups flour

8 oz. softened cream cheese
1/3 cup sugar
2 tsp vanilla
1 cup sour cream
8 oz. whipped topping

1 box raspberry danish dessert
1 1/2 cups water
1 1/2 tsp lemon juice
2 cups frozen raspberries

In a bowl combine butter, brown sugar, and flour.  Cut together with a pastry blender until blended well.  Press into the bottom of a 9x13 pan.  Bake at 350 for 25 minutes.  Let cool.

Meanwhile, beat together cream cheese with sugar until smooth.  Stir in vanilla, sour cream and whipped topping.

In a saucepan, combine danish dessert mix with water and lemon juice.  Bring to a rolling boil and stir constantly for 1 minute--the solution will darken and become more clear.  Remove from heat and stir in berries.  Let cool.

Take the cooled crust and break it up with a fork until it resembles a crumble.  Reserve 2 cups and press the remaining crust back into the bottom of the 9x13 pan.  Spread cream cheese mixture over the crust.   Pour danish dessert mixture over the cream cheese layer.  Sprinkle remaining crust over top.

Refrigerate until served.

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