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Raspberry Cream Squares Recipe
|Vanilla wafer crumbs||1 1⁄2 Cup (24 tbs)|
|Chopped nuts||2⁄3 Cup (10.67 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Cream cheese||8 Ounce (1 Package)|
|Icing sugar||1⁄2 Cup (8 tbs)|
|Evaporated milk||2⁄3 Cup (10.67 tbs)|
|Frozen raspberries||15 Ounce (1 Package)|
|Raspberry jelly powder||3 Ounce (1 Package)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
Serving size: Complete recipe
Calories 2904 Calories from Fat 1721
% Daily Value*
Total Fat 193 g296.3%
Saturated Fat 89.5 g447.5%
Trans Fat 0 g
Cholesterol 419.9 mg
Sodium 1719.4 mg71.6%
Total Carbohydrates 280 g93.4%
Dietary Fiber 35.8 g143.3%
Sugars 197.2 g
Protein 57 g114.5%
Vitamin A 93.5% Vitamin C 16.9%
Calcium 92.2% Iron 20.8%
*Based on a 2000 Calorie diet
Mix well and press HALF in bottom of 9" square pan.
Combine softened cream cheese, icing sugar and 2 tablespoons evapo rated milk.
Beat until smooth then spread over base.
Drain raspberries, reserving juice.
Add water to make one cup.
Heat to boiling and pour over jelly powder.
Stir and add sugar and berries.
Chill until syrupy.
Chill milk and beat until stiff - add lemon juice and fold into berry mixture.
Pour over cheese layer and sprinkle with balance of crumbs.