Raspberry Dessert

Feed My Flock

Who: Virden First United Methodist Church
Cost: $12 includes shipping
Details: Hard-backed, ring bound
Pages of recipes: 148
Send checks to: Sharon Wilson,
437 S. Church St., Virden, IL 62690
or call 217-965-3539

Raspberry Dessert

Course Dessert
Servings 4


  • 1 stick margarine or butter softened
  • 1 c. flour
  • 2 T. sugar
  • 2--8 oz. Cream cheese softened
  • 1 c. powdered sugar
  • 2 c. Cool Whip
  • 2-3 oz. pkg. raspberry Jello
  • 1/2 c. sugar
  • 2 c. boiling water
  • 2 pkg. loose frozen raspberries


  • Crust: Mix butter, flour and sugar and press into 9x13” pan. Bake at 325 degrees for 15 minutes. Cool.
  • First layer: Mix cream cheese and sugar till smooth. Fold in Cool Whip. Spread over crust.
  • Top layer: Dissolve Jello and sugar in boiling water. Add frozen raspberries. Pour over cream cheese layer and cool until set.