Raspberry Cream Squares
|Vanilla wafer crumbs||1 1⁄2 Cup (24 tbs)|
|Chopped nuts||2⁄3 Cup (10.67 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Cream cheese||8 Ounce (1 Package)|
|Icing sugar||1⁄2 Cup (8 tbs)|
|Evaporated milk||2⁄3 Cup (10.67 tbs)|
|Frozen raspberries||15 Ounce (1 Package)|
|Raspberry jelly powder||3 Ounce (1 Package)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
Combine crumbs, nuts and butter.
Mix well and press HALF in bottom of 9" square pan.
Combine softened cream cheese, icing sugar and 2 tablespoons evapo rated milk.
Beat until smooth then spread over base.
Drain raspberries, reserving juice.
Add water to make one cup.
Heat to boiling and pour over jelly powder.
Stir and add sugar and berries.
Chill until syrupy.
Chill milk and beat until stiff - add lemon juice and fold into berry mixture.
Pour over cheese layer and sprinkle with balance of crumbs.