As we celebrate Easter this year, I want to share a special recipie with you all that was given to me while at Wesley UMC by Mary DeCamp. This was absolutely the hit of the day ...and will be at yours as well! Just Serve Enjoy the compliments! 
Part 1 Part 2 Part 3
1 cup flour 2 Lg 8 oz cream cheese 2 small raspberry jello
1 Tbsp sugar 2 cups powdered sugar 2 1/2 C. boiling water
11/2 + 1 Tbsp butter 1/2 tsp salt 2 10 oz frozen raspberries
2 tsp vanilla 1/2 C. sugar
1 small cool whip 1 large cool whip
Part 1...Cut flour and butter- then mix in sugar..press into 9 by 13 inch pan. Bake 20 minutes at 300 degrees and then let cool
Part 2 Mix cream cheese, powdered sugar, salt and vanilla together with mixer. Mix cream cheese mixture with small cool whip and spread on cooled crust...chill
Part 3 Mix Jello, water, sugar and frozen raspberries together..cool until starts to set. Pour over cream cheese cool whip mixture and chill over night.
Top with large cool whip and refrigerate until serving time
Raspberry Refrigerated Dessert
Part 1 Part 2 Part 3
1 cup flour 2 Lg 8 oz cream cheese 2 small raspberry jello
1 Tbsp sugar 2 cups powdered sugar 2 1/2 C. boiling water
11/2 + 1 Tbsp butter 1/2 tsp salt 2 10 oz frozen raspberries
2 tsp vanilla 1/2 C. sugar
1 small cool whip 1 large cool whip
Part 1...Cut flour and butter- then mix in sugar..press into 9 by 13 inch pan. Bake 20 minutes at 300 degrees and then let cool
Part 2 Mix cream cheese, powdered sugar, salt and vanilla together with mixer. Mix cream cheese mixture with small cool whip and spread on cooled crust...chill
Part 3 Mix Jello, water, sugar and frozen raspberries together..cool until starts to set. Pour over cream cheese cool whip mixture and chill over night.
Top with large cool whip and refrigerate until serving time
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