Raspberry Supreme Food

RASPBERRY SUPREME DESSERT

Steps:

• Mix first 3 ingredients to make the crust.
• Press into a 13x9 pan.
• For filling--------.
• Beat cream cheese and sugar until smooth.
• Fold in whipped topping.
• Spread over crust.
• Dissolve Jello in boiling water.
• Stir in frozen raspberries until Jello is about set.
• Spread over cream cheese filling.
• Chill.

RASPBERRY SUPREME

Steps:

• FOR THE CRUST ~ Preheat oven to 350 degrees F & set out an 8"x8" baking pan.
• In a medium-size mixing bowl, blend the crust ingredients together, then spread this mixture into the 8" pan.
• Bake for 15 to 20 minutes or until lightly golden, then remove from oven & set on a wire rack to cool.
• FOR THE FILLING ~ In a medium mixing bowl, blend together the filling ingredients, then spread evenly over the cooled crust.
• FOR THE TOPPING ~ Combine the reserved syrup with enough water to equal 1 cup.
• In a sauce pan combine this syrup/water mixture & the cornstarch, cooking over medium heat & stirring constantly 2 to 3 minutes or until thickened.
• Remove from heat & cool slightly, then add the raspberries & CAREFULLY stir to combine, before setting aside to cool.
• When this mixture has cooled, pour it on top of the cheese filling before chilling completely in the refrigerator.

RASPBERRY SUPREME CHEESECAKE

Steps:

• Combine the first four ingredients. Press into the bottom of a 13-in. x 9-in. x 2-in. baking pan; chill for 30 minutes. Meanwhile, beat cream cheese, milk, lemon juice and vanilla until smooth. Pour over crust; chill. Dissolve gelatin in water. Add raspberries and stir until completely thawed; chill until very thick. Pour over filling. Chill until set. Before serving, top with whipped cream and almonds. Store in refrigerator.

RASPBERRY VELVET CAKE SUPREME

Steps:

• Prepare the cake batters individually in two separate bowls. In 3 (6x6x3) cake pans or 3 round cake pans fill 2 pans with red velvet mix and 1 pan with yellow butter batter.*Note: there will be excess yellow butter batter left* Bake as directed on the boxes and after finished baking, allow to cool for 1 hour before continuing to the next step.
• After cooling, remove from pans and use a knife to slice off any uneven parts on the base and top of the cakes and set that to the side. When the cakes are cooled and evened out, place your first red velvet layer on a plate or serving platter. Spread your raspberry puree on top of the first layer cake from side to side and place your yellow butter layer on top. Spread more of the raspberry puree on top of that layer and place your final red velvet layer on top. Once you have your layers in line and even you can then put the icing on the cake.
• Prepare the icing by removing from the container and stirring with a spoon vigorously for 1 minute to soften the icing and make it easier to spread. Finally, spread the icing on the sides and top of the cake and decorate as desired. For the best results, store cake in the refrigerator until serving so the raspberry puree stays cool.