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Raspberry Dessert - Dorothy Farmer

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Description

This is Dawna Perryman Lott's recipe. Dawna served this dessert at a dinner Dorothy and Jack enjoyed with Thelma Perryman. It was so GOOD!

Ingredients for 15 servings

  • 2 cups flour
  • .5 cup chopped nuts
  • .5 cup brown sugar
  • 1 cup margarine
  • 1 pint cream
  • 1 tsp vanilla
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1 package Danish Dessert
  • 3 cups frozen raspberries

Steps

  1. Mix the first four ingredients and spread on ungreased cookie sheet. Bake this at 350F for 15 minutes. Cool and crumble.
  2. Whip cream until stiff (can substitute Dream Whip for the whipping cream) and add softened cream cheese, powdered sugar and vanilla. Put 1/2 crumb mixture in 13x9 pan and press. Put cream filling on top of that, then add remaining crumbs. Top with 1 package Danish Dessert made according to pudding directions on the Danish Dessert box, using the juice from the frozen raspberries as part of the liquid. Add 2-3 cups drained frozen raspberries, cool slightly. Put this mixture on top of the crumb and cream mixture. Chill.

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