RASPBERRY CREAM Winnie Caithness
8 oz. pkg. cream cheese (soft) 1 C. hot water

% C. sugar Y2 tsp. grated lemon rind

1 C. undiluted evaporated milk 2 T. lemon juice

3 0z. pkg. lemon jello pdr.

Beat cream cheese with sugar till light and smooth. Gradually blend in milk.
Dissolve jello powder in hot water. Slowly add to the milk mixture. Stir in lemon
juice and rind. Blend well. Pour into 3% cup mold. Chill until firm - 4 hours or
overnight. Unmold and serve with Raspberry Topping. Serves 4-5.

RASPBERRY TOPPING: Blend 15 ounce package frozen raspberries - thawed -
with 3 tablespoons cornstarch. Cook and stir over low heat until thickened and clear
- cool. Makes 1% cups. Can be used as a sauce for ice cream or cake.

STRAWBERRY CHEESE DELIGHT Lillian Sumarlidason
1. Coconut Crust 3. 1-8 0z. Philadelphia cream cheese

2 C. flaked coconut ¥2 C. sifted confectioners’ sugar

2T. sugar ¥2 C. chopped pecans

1 T. flour 1T. milk

2T. melted margarine 1 tsp. almond extract
2. strawberry preserve 4. 1C. heavy cream

% C. icing sugar
Preheat oven 350°.

1. Mix first 4 ingredients, press into bottom of 9 inch spring pan or 8x8 inch
square pan and bake 10 minutes then chill.

2. Spread strawberry preserve on coconut crust.

3. Combine these 5 ingredients and spread over layer of preserves.

4. Whip cream add icing sugar, spread over cream cheese layer.

5. Garnish with strawberry preserves for a festive party dessert.

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