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Raspberry Rhapsody

Party.Freak's picture
  Flour 1 1⁄3 Cup (21.33 tbs)
  Sugar 3 Tablespoon
  Margarine 3⁄4 Cup (12 tbs), softened
  Chopped pecans 1⁄3 Cup (5.33 tbs)
  Cream cheese 8 Ounce, softened
  Sugar 2⁄3 Cup (10.67 tbs)
  Cool whip 12 Ounce, divided
  French instant vanilla pudding 7 Ounce
  Milk 2 Cup (32 tbs)
  Raspberries 10 Ounce, thawed and drained (1 Package)

Combine flour and 2 tablespoons sugar in small bowl; add in margarine with pastry blender until mixture resembles coarse meal.
Stir in pecans.
Press pecan mixture into a 13 x 9 x 2-inch baking dish.
Bake at 350° for 15 minutes.
Cool completely.
Combine cream cheese and remaining sugar; beat until smooth.
Add half of whipped topping and beat until blended.
Spread over cooled crust and chill.Combine pudding mix and milk; beat 2 minutes at medium speed.
Fold in raspberries.
Spread pudding mix over cream cheese layer.
Spread remaining whipped topping over pudding layer.
Garnish with fresh raspberries, if desired.
Cut into squares to serve.

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