Wild Raspberry Cream Cheese Supreme

by Pat Ristow

Bottom Crust:
1 1/2 c. flour
2 Tb. sugar
1/2 lb. butter or margarine
Blend with Pastry blender. Pat in 9 x 13″ pan. Bake at 350° for 30 min. Cool thoroughly.

Second Layer:
2 pkgs. cream cheese (8 oz.)
2 c. powdered sugar
1 c. chopped walnuts

Mix cream cheese until smooth. Blend powdered sugar into cream cheese until blended. Stir in nuts & spread on cooled crust. Place in refrigerator while preparing next layer.

Third Layer:
1 pkg. Wild Raspberry Jello (6 oz.)
2 pkgs. frozen raspberries (10 oz.), thawed
2 c. boiling water

Mix jello with boiling water. Cool until slightly thickened; add thawed raspberries. Pour and
spread evenly over cream cheese layer. Allow to set in refrigerator.

Fourth Layer:
Top with whipped cream of Cool Whip. Recipe will serve 12 to 16 people.