Raspberry Slice

With a weekend of social events behind me...and being responsible for desserts for two of those functions...I made enough raspberry slice to feed the multitudes. My version of this recipe comes from a local cookbook called "From our Kitchen...to Yours" a collection of favorite recipes from the kitchens of three sisters and their mom. As always, I have taken a few liberties with the original...and changed things up a bit.

Raspberry Slice

Base:

• 1 1/4 cups graham wafer crumbs
• 1/3 cup brown sugar
• 1/3 cup melted butter
• 1/2 teaspoon cinnamon

Filling:

• 8 0z. (250 grams) cream cheese, softened
• 1 tsp. vanilla
• 1/4 cup icing sugar
• pinch of salt

Raspberry Layer:

• 1 small package raspberry Jello (85 gr)
• 1 cup boiling water
• 1 Tbsp. lemon juice
• 3 cups frozen raspberries (425 gr)

• 1 (or more) cup whipping cream, whipped

Mix base ingredients together and press into a 9 x 13" pan. Save a scant 1/4 cup of crumbs to sprinkle on top. Set base in fridge (or freezer) and chill for 1/2 hour.

Beat the filling until soft and fluffy and spread over base.

Dissolve 1 pkg. raspberry Jello in 1 cup boiling water...add 1 Tbsp. lemon juice (optional). Fold in 1 package of frozen whole raspberries (or about three cups). Stir until berries are thawed and Jello is partly set.

Spread over cream mixture. Put in fridge and allow to set completely.

Whip cream (I use more than the 1 cup called for)...add sugar and vanilla to taste. Spread over well-set berries...and sprinkle with reserved crumbs. Store in fridge until ready to serve.

The berries are festive...and add the taste of summer at the same time. Enjoy!

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