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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This refreshing dessert has a rich shortbread-like crust with a creamy center and pretty red gelatin top layer. Itâs easy enough for everyday, but cheery enough to dish up for guests, too. âLois Frazee, Gardnerville, Nevada Ingredients:
1 cup king arthur unbleached all-purpose flour |
1/2 cup finely chopped pecans |
1/4 cup packed brown sugar |
1/2 cup butter, melted |
2 packages (8 ounces each) cream cheese, softened |
3/4 cup sugar |
1 carton (8 ounces) frozen whipped topping, thawed |
2 packages (3 ounces each) raspberry gelatin |
2 cups boiling water |
2 cups cold water |
Directions:
1. In a large bowl, combine the flour, pecans and brown sugar; stir in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 10-13 minutes or until lightly browned. Cool on a wire rack.
2. In a large bowl, beat cream cheese and sugar until smooth; fold in whipped topping. Spread over crust. Cover and refrigerate for 1 hour.
3. In a small bowl, dissolve gelatin in boiling water; stir in cold water. Spoon over cream cheese layer. Chill until firm. Cut into squares. Yield: 12-16 servings.
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