Raspberry Delight

Raspberry season is just beginning here in Utah, as well as elsewhere, one might presume, and after braving the bees in their backyards to consume those initial bounteous handfuls (or braving the checkout lines at Costco on a Saturday afternoon), Mormons everywhere are finding themselves with more raspberries than they know  what to do with.

We’re here for you.

Raspberry Delight, a delectable dessert, is a genuine article of Mormon heritage, handed down through the generations. Meaning, my mom got it from a Relief Society sister in the 70’s, a time when everyone was trying to figure out how to cook almost exclusively with Jell-o, Cool Whip and condensed cream of chicken soup, and she handed it down to me. (Do not be alarmed; no chicken soup was harmed in the making of this confection.)

This is, however, a recipe for the generations. While I was growing up it was frequently requested in lieu of birthday cake, and not just by me. The caveat with this creamy, tartly  sweet portion of heaven is that its key ingredient, after raspberries, of course, is Danish Dessert. Which is great if you live in Utah, or anywhere else that caters to the caffeine-free Mountain Dew drinking crowd, but, for some reason, is harder to find in other places (i.e. most everywhere). When I lived in Ohio, and, subsequently, Nebraska, I used to hoard surplus Danish Dessert during my Utah visits, stuffing it into the crannies of my suitcase just so I could make this stuff at home. It is found, if found at all, in the Jell-o section. If Danish Desert, brand name “Junket,” is not to be located in your grocer’s store, don’t fret. This is basically pie filling. I believe “Gefen” brand makes a similar product.

Anyway, onward, ever onward. A bit of forewarning: Raspberry Delight is not a last minute dish. Though not difficult to make, there are a few distinct steps. Good things (delightful ones, even) come to those who plan ahead. If you forgot that you signed up to bring a treat to the Elders Quorum barbecue, just make the trip to the Smith’s bakery and wear your shame with dignity.

One more thing: go ahead and get the cream cheese out of the fridge now. You will be so much happier if it is nice and soft when you need it. I present to you now, with all the reverence it deserves, Raspberry Delight.

 RASPBERRY DELIGHT

Crust:

2 C flour

1/2 C sugar

1 C butter

1 C chopped nuts (Mom used walnuts, I use pecans. Use your agency.)

Bake for 20 minutes at 350 degrees. Remove and cool slightly, then break up into pieces and turn out into a bowl. Return 2/3 of the crust pieces into the bottom of the dish, spreading evenly.

Filling:

1 8 oz. package cream cheese, softened

1 C powdered sugar

1 8 oz. package Cool Whip

Once your cream cheese is nice and malleable, combine it with the powdered sugar and Cool Whip until smooth. Pour over crumb mixture and spread.

Because the crust is not steadfast and immovable, finish off this step with a butter knife or icing spreader.

Topping:

1 package strawberry flavored Danish Dessert (they make raspberry flavor, but the recipe calls for strawberry and I ain’t messin’ with perfection.)

Approximately 3 C fresh or thawed raspberries

1 Tbsp sugar

That’s how you know it’s done. Fold in drained berries and pour over filling.

Sprinkle remaining crumbs on top and refrigerate for at least two hours.

~Joni