Crust -- one storebought shortbread crust
Cream Cheese Filling -- To 8 oz. of cream cheese, add a splash of vanilla and just enough sugar to sweeten.
Raspberry Topping -- Simmer 1 cup water, 1/4 cup sugar, and 1 Tablespoon cornstarch until it thickens (about 2 minutes). Remove from the heat. Stir in one 3 oz. package of raspberry gelatin. Stir the sauce in with your fresh raspberries and spoon over the cream cheese filling.
Refrigerate.
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