Shelly's Recipe

RASPBERRY DESSERT SQUARES

Category: Layered Desserts

Crust
8 1/2 oz. pkg chocolate cookie wafers, crushed reserving 2 tsp for garnish
1/2 cup butter, melted

Filling
2 (10 oz.) pkg frozen raspberries, drained, reserving liquid
2 tbsp cornstarch
2 cups powdered sugar
2 tbsp unsweetened cocoa
3/4 cup butter, softened

Topping
1 1/2 cups whipping cream, whipped and sweetened
Reserved 2 tsp crushed cookie wafers

Butter 13x9 inch pan. In small bowl, combine wafers and melted butter. Press into bottom of prepared pan. In small saucepan, combine reserved raspberry liquid and cornstarch. Bring to a boil over medium heat, stirring constantly until thickened; cool. Fold in raspberries.

In small bowl, beat powdered sugar, cocoa and 3/4 cup butter until light and fluffy. Carefully spread mixture on crumb crust. Refrigerate until firm. Spoon raspberry mixture over butter layer. Spread with sweetened whipped cream and sprinkle with reserved crushed cookies. Store in refrigerator. 16 servings.