2 pkgs. graham crackers, crushed
1/2 c. butter, melted
1/2 c. sugar
1/2 teas. cinn.
Combine and press into a 13x9 baking dish reserving 1/2 to use as garnish. Refrigerate to harden.
Whip until fluffy:
1 8 oz. pkg. cream cheese, softened
1 c. powdered sugar
1 8 oz. cool whip
Spread on crust and refrigerate for 1-2 hrs.
Topping:
1 pkg. raspberry danish dessert, prepared according to pie filling directions. Cool, add 1-2 c. huckleberries and pour over cream cheese mixture and refrigerate 3-4 hrs. or overnight.
Before serving, sprinkle with reserved crust.
1/2 c. butter, melted
1/2 c. sugar
1/2 teas. cinn.
Combine and press into a 13x9 baking dish reserving 1/2 to use as garnish. Refrigerate to harden.
Whip until fluffy:
1 8 oz. pkg. cream cheese, softened
1 c. powdered sugar
1 8 oz. cool whip
Spread on crust and refrigerate for 1-2 hrs.
Topping:
1 pkg. raspberry danish dessert, prepared according to pie filling directions. Cool, add 1-2 c. huckleberries and pour over cream cheese mixture and refrigerate 3-4 hrs. or overnight.
Before serving, sprinkle with reserved crust.
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