Raspberry Delight

In a Relief Society cookbook, Kathy Hoffman found a recipe for a delicious strawberry dessert, but altered it to be raspberry instead. It’s fairly time-consuming, but the result is well worth the effort – it is Jim’s very favorite dessert!


2 C flour
⅓ C brown sugar
¾ C melted butter
1 C chopped nuts (pecans)


20 oz frozen raspberries, thawed
1 C sugar
¼ C cornstarch
¼ C water


1 pint whipping cream
8 oz cream cheese, softened
¼ C milk
½ C powdered sugar
1 tsp vanilla

Pre-heat oven to 350°F. Mix crust ingredients in food processor (or Bosch) until crumbly. Spread evenly in a 9×13″ pan and bake for 20 minutes, with a gently stir 10 minutes in. When just turning golden, remove 1 cup to reserve for top. Press remainder down, then cool in fridge.

Cook together filling ingredients over gentle heat on the stove until mixture is thick and mostly smooth. Remove from heat and allow to cool.

Whip cream with powdered sugar and vanilla. Whip cream cheese with milk. Fold gently together. Spread half the cream mixture over crust. Chill for half an hour. Spread with raspberry filling and chill again. Spread remaining cream over the top and sprinkle with reserved crust mix. Chill until firm.

Yields: 12-15 servings

Time to make: quite a while…

Source: Kathy Hoffman

Published in: on September 2, 2009 at 1:02 am  Leave a Comment  
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