This was a recipe I loved as a kid when my step mom used to make it during the summer. It’s sooo yummy! I’m sure high in cholesterol as it has raw egg and lots of butter in it, nonetheless – a tasty treat! (If the raw egg layer makes you nervous because of the risk of salmonella – below the recipe I have added a cream cheese alternative).
1 1/2 c. crushed graham crackers
6 T. butter
*1/2 c. butter
*1 1/2 c powdered sugar
*1 1/4 t. vanilla
2 c. very dry raspberries
2 c. Cool Whip
(DOUBLE THE RECIPE FOR A 13X9 PAN)
Mix the graham cracker crumbs with the 6 T. butter. Press evenly into 9×9 pan, reserving some for top.
Cream 1/2 c. butter and the powdered sugar. Add the vanilla and eggs – 1 at a time, beating well after each. Spread over crumbs carefully. (see below for a cream cheese alternative)
Fold the raspberries into the Cool Whip. Spread over cream mixture. Top with remaining crumbs. Refrigerate overnight.
*ALTERNATIVE CREAM CHEESE FILLING (to replace raw egg layer):
1 8oz pkg of cream cheese – softened
1/2 c. sugar
1 t. vanilla extract