Raspberry Slice

Written by Langley Fundamental Middle School

Ingredients:

Base:

1 1/2 cup graham crumbs
1/4 cup brown sugar
1/3 cup melted butter
1/2 tsp. cinnamon

Mix crumbs, sugar, butter and cinnamon together. Press in cake pan (9×13). Save 1/4 cup amount to sprinkle on top of dessert. Chill 1 hour.

Filling:

8 oz. cream cheese
1/4 cup icing sugar
1/2 tsp. vanilla
pinch salt

Beat cream cheese, sugar, vanilla & salt together until light and fluffy. Spread on top of chilled base.

Layer:

1 large package raspberry Jell-o
2 cups boiling water
1 tbsp. lemon juice
1 package frozen raspberries

Dissolve Jell-o in boiling water with lemon juice. Fold in frozen raspberries. Stir until thawed. Refrigerate in bowl until almost set. Put on top of cream cheese layer. Set in fridge until jellied. Top with prepared 1 pint of whipping cream and sprinkle with 1/4 cup crumbs.