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Raspberry Supreme

from the kitchen of Mary Bradley

1 white cake mix - made according to package directions. Grease a deep sided 12 X 16 inch pan (a lasagna pan works well). Bake at 350 degrees for 15 minutes. Cool.

Mix together:
2 8 oz. packages cream cheese, softened
1 ½ cups powdered sugar
4 Tblsp. lemon juice
2 Tblsp. vanilla

Blend until smooth and fold in:
2 cups Cool Whip

Spread cream cheese mixture evenly over the cake. Refrigerate.

In a large saucepan, mix:
2 cups sugar
2 cups water
4 Tblsp. corn starch
½ tsp. salt

Bring mixture to a boil, continue stirring until thickened and add
2 3 oz. boxes of raspberry jello.

Simmer and stir until all jello is dissolved and mixture is clear and thick.

Cool a bit, then add:
1 tsp. vanilla
2 packages of frozen, unsweetened, red raspberries.

As you stir, raspberries will thaw, mixture will firm up.
Pour raspberry mixture over cream cheese layer and chill.

Serve with additional whipped topping and fresh berries for garnish.

*Terri’s notes:
~ This dessert is beautiful and rich, so it’s worthy of a party and serves a crowd!
~ Mary used 2 smaller tubs of frozen raspberries with juice. I used more fruit, two 12 oz. bags of whole frozen berries, both work great and there was plenty of glaze to cover either option.

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