Shelly's Recipe

RASPBERRY AND CREAM CHEESECAKE

Category: Cheesecake

1 (18.25 oz) box white cake mix
1/2 small box raspberry gelatin
1 (10 oz) pkg frozen raspberries, drained

Frosting
1/2 cup butter, softened
1 (8 oz) pkg cream cheese, softened
1 (1 lb) box confectioners' sugar
1/2 small box raspberry gelatin
1 tsp vanilla extract or 1/2 tsp lime juice

Prepare cake according to pkg directions. Add gelatin and drained raspberries. Mix well. Bake at 350 for 30 to 35 minutes in 2 (8 inch) round cake pans.

To prepare frosting, cream butter and cream cheese together until completely blended. Add powdered sugar and gelatin gradually, mixing well. Thin with vanilla extract, if needed. Make sure cake is completely cooled before frosting. Keep cake refrigerated.