Raspberry Squares

Simply delightful! Indulge!

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Raspberry Squares

Makes one 9x13-inch pan

Crust:

• 2 c. graham cracker crumbs
• 1/2 c. melted butter

Mix crumbs and butter. Press into 9x13-inch pan. Bake for 8 minutes at 350 degrees. Cool.

Filling:

• 16 oz. cream cheese, softened
• 1 1/2 c. sugar
• 1/2 tsp. vanilla
• 8 oz. Cool Whip

Beat together cream cheese, sugar and vanilla. Fold in Cool Whip. Spread mixture over cooled crust and refrigerate.

Sauce:

• 1/4 c. cornstarch
• 1/2 c. sugar
• 1/2 c. water
• 12 oz. frozen raspberries

Whisk cornstarch, water, and sugar. Add raspberries and cook over medium heat, stirring constantly until thickened. Pour over filling when cool. Refrigerate.