Raspberry Slice
Base:
- 1 1/4 cups graham wafer crumbs
- 1/3 cup brown sugar
- 1/3 cup melted butter
- 1/2 teaspoon cinnamon
Filling:
- 8 oz. (250 grams) cream cheese, softened
- 1 tsp. vanilla
- 1/4 cup icing sugar
- pinch of salt
Raspberry Layer:
- 1 small package raspberry Jello (85 gr)
- 1 cup boiling water
- 1 Tbsp. lemon juice
- 3 cups frozen raspberries (425 gr)
- 1 1/2 cup whipping cream, whipped
- Mix base ingredients together and press into a 9 x 13" pan, saving a scant 1/4 cup of crumbs to sprinkle on top. Set base in fridge (or freezer) and chill for 1/2 hour.
- Beat the filling until soft and fluffy and spread over base.
- Dissolve 1 pkg. raspberry Jello in 1 cup boiling water; add 1 Tbsp. lemon juice (optional). Fold in 1 package of frozen whole raspberries (or about three cups). Stir until berries are thawed and Jello is partly set. Spread over cream mixture. Put in fridge and allow to set completely.
- Whip cream, adding sugar and vanilla to taste. Spread over well-set berries and sprinkle with reserved crumbs. Store in fridge until ready to serve.
The berries are festive and add the taste of summer at the same time.
Enjoy!
my friend marie made a similar recipe to this and i enjoyed it so much, it looks really tasty and brings memories of warmer days...how i long for those!
ReplyDeleteThis is definitely a family favourite......my mom has been making it for family gatherings for more than 30 years!
ReplyDeleteMy Oma makes this and it is my favorite!!!
ReplyDeleteOh boy Judy...that looks so very delish! And what a nice place to have discovered a recipe...a family book....sort of like our 'extended' family on MGCC. Thanks for sharing what is a tried and true recipe I am sure.
ReplyDeleteThat is my kind of dessert. I will keep that recipe tagged for my next guests. We love raspberries and I always have a winter supply in my freezer. Kathy
ReplyDeleteWhat a beautiful dessert to serve to company. I'll remember this one for a special occasion.
ReplyDeleteMy daughters first birthday is this weekend, I am thinking this would be a nice addition as an alternative for those who dont want chocolate cake. Thanks for the recipe! Looks wonderful!
ReplyDeleteWhen did this recipe sneak in? You blink once and miss it! My mom makes this and I'm glad it's here now too. Thanks, Judy!
ReplyDeleteThis looks so lovely. I can't stand raspberries, but I bet it would be delicious with strawberry gelatin and strawberries instead. :)
ReplyDeleteIt is such a pretty dessert Judy!
ReplyDeleteJudy, this is such a pretty slice and so lovely to serve at Christmas. I haven't had it in years and just seeing your pretty photo made my mouth water.
ReplyDeleteI made this gluten free by using some homemade gluten free graham crackers for the base. I also didn't have raspberries, so I used some frozen blackberries I had and some fresh strawberries. Yes, I did need to use more than 1 cup whipped cream. It is a VERY delicious dessert. Thanks!
ReplyDeleteDebbie
I made this for my husbands birthday, yesterday. He loves everything with raspberries. He thought this was "amazing". Thanks for the recipe!
ReplyDelete"From Our Kitchen...To Yours" is actually the book my sisters, Janet Neufeld, Shirley Esau, myself (Corinne Warkentin)and our mom, Betty Voth, put together about 15 years ago. We grew up with this dessert being served many times and we all still love it. It is light and delicious. I use Oreo cookie crumbs as my base instead of graham wafers as I love chocolate in almost everything. The recipe published here is identical to our book's recipe - not sure where the changes were made. Enjoy!
ReplyDeleteCorinne...Thnaks for leaving a comment! We love that recipe...and many of your other family favorites. I got the cookbook from Shirley way back when. As for changes...I think I cut back on the sugar a wee bit, added lemon juice and usually use more whipping cream than specified. Next time...oreo crumb crust!
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