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Print Raspberry Slice
Base:
1 1/2 cup graham crumbs
1/4 cup brown sugar
1/3 cup melted butter
1/2 tsp. cinnamon
Mix crumbs, sugar, butter and cinnamon together. Press in cake pan (9x13). Save 1/4 cup amount to sprinkle on top of dessert. Chill 1 hour.
Filling:
8 oz. cream cheese
1/4 cup icing sugar
1/2 tsp. vanilla
pinch salt
Beat cream cheese, sugar, vanilla & salt together until light and fluffy. Spread on top of chilled base.
Layer:
1 large package raspberry Jell-o
2 cups boiling water
1 tbsp. lemon juice
1 package frozen raspberries
Dissolve Jell-o in boiling water with lemon juice. Fold in frozen raspberries. Stir until thawed. Refrigerate in bowl until almost set. Put on top of cream cheese layer. Set in fridge until jellied. Top with prepared 1 pint of whipping cream and sprinkle with 1/4 cup crumbs.
-Ruth Bulick/Zach Bulick, from Super Tasting Allstar Recipes, from the parents and teachers of Langley Fundamental Middle School, Langley BC, Canada.
