A layer of sweetened cream cheese and a layer of raspberry gelatin with strawberries is sandwiched between crumbles of crisp walnut shortbread.
1 cup butter or margarine
2 cups all purpose flour
1/2 cup firmly packed brown sugar
1 cup chopped walnuts
1 (8-ounce) package cream cheese
1 (8-ounce) container frozen non-dairy whipped topping, thawed
1 cup powdered sugar
1 (3.5-ounce) box raspberry gelatin
1 (10-ounce) package frozen strawberries
- Remove frozen strawberries from package and place in a large bowl. Set aside.
- Combine butter, flour, brown sugar and chopped nuts. Spread in a 13x9x2-inch baking pan and bake for 18 minutes at 350°F (175°C). Cool and crumble with a fork. Remove about one-fourth of the mixture and reserve for the topping. Spread remaining crumble evenly over the bottom of the pan.
- Prepare the filling by combining cream cheese and non-dairy whipped topping in a large bowl. Mix in powdered sugar, blending until smooth. Spread the cream cheese mixture onto the crust; set aside.
- Prepare raspberry gelatin according to package directions using the juice from the thawed frozen strawberries as part of the liquid. Cool gelatin and mix in the fruit. Carefully ladle over the top of the filling. Sprinkle the reserved crumble on top. Chill until set.
Makes 12 servings.