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Raspberry Rhapsody Recipe
|Flour||1 1⁄3 Cup (21.33 tbs)|
|Margarine||3⁄4 Cup (12 tbs), softened|
|Chopped pecans||1⁄3 Cup (5.33 tbs)|
|Cream cheese||8 Ounce, softened|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Cool whip||12 Ounce, divided|
|French instant vanilla pudding||7 Ounce|
|Milk||2 Cup (32 tbs)|
|Raspberries||10 Ounce, thawed and drained (1 Package)|
Serving size: Complete recipe
Calories 5600 Calories from Fat 2806
% Daily Value*
Total Fat 311 g478.6%
Saturated Fat 135.1 g675.6%
Trans Fat 0 g
Cholesterol 294.6 mg
Sodium 3820.1 mg159.2%
Total Carbohydrates 638 g212.8%
Dietary Fiber 26.6 g106.3%
Sugars 483.1 g
Protein 52 g104.9%
Vitamin A 185.4% Vitamin C 124.8%
Calcium 88.6% Iron 64.9%
*Based on a 2000 Calorie diet
Stir in pecans.
Press pecan mixture into a 13 x 9 x 2-inch baking dish.
Bake at 350° for 15 minutes.
Combine cream cheese and remaining sugar; beat until smooth.
Add half of whipped topping and beat until blended.
Spread over cooled crust and chill.Combine pudding mix and milk; beat 2 minutes at medium speed.
Fold in raspberries.
Spread pudding mix over cream cheese layer.
Spread remaining whipped topping over pudding layer.
Garnish with fresh raspberries, if desired.
Cut into squares to serve.