Raspberry Delight

Directions

1. 1
   CRUST: Melt 1/2 C. butter and add (18) crushed cracker crumbs and 1/2 C. sugar.
2. 2
   Stir and pat this to the bottom of your 9 x 13 pan.
3. 3
   Don't bake.
4. 4
   FILLING: Beat 1/2 C. sugar and cream cheese until creamy.
5. 5
   Add vanilla.
6. 6
   Whip cream and fold in into the cream cheese.
7. 7
   Don't over fold.
8. 8
   At this point you could cover it with your favorite pie filling.
9. 9
   I make my own.
10. 10
    (step 3)
11. 11
    Raspberry Topping: Fresh sweet raspberries work the best.
12. 12
    Frozen is fine too.
13. 13
    Heat to Boil 1 C. sugar and 1-2 cups crushed Raspberries, stir constantly, in a separate dish put 2 Tbs of cornstarch and 1/4 Cup of water stir until its dissolved and add it to the raspberry mixture that's boiling.
14. 14
    Stir that in remove from the heat.
15. 15
    It should get a little thicker.
16. 16
    Be patient, you may need to add some more cornstarch the same way if use frozen berries.. After it cools a couple minutes I add the topping right away.
17. 17
    On top of the cool whip/cream cheese, add refrigerate immediately.
18. 18
    Wait till cools completely before you decorate and eat.