Raspberry Danish Junket

1 C All Purpose Flour
2 T Powdered Sugar
1/2 C Butter or Margarine
1/2 C Finely Ground Almonds
16 Oz Fat Free Cream Cheese
1 1 Oz Pkg Sugar Free White Chocolate Pudding Mix
16 Oz Fat Free Cool Whip
2 C Water
2 0.3 Oz Pkg Sugar Free Raspberry Jello
16 Oz Frozen Raspberries

Preheat oven to 350 degrees. For Shortbread Crust: In a medium mixing bow, cut together flour, powdered sugar, butter or margarine and ground almonds. Press into 13x9x2 baking pan. Bake in preheated oven for 15 minutes or until lightly browned. Set aside to cool. For Cream Cheese Filling: In a large mixing bowl, combine cream cheese, pudding mix and cool whip. Mix well as filling will be quite thick. Spread filling over shortbread crust. For Raspberry Topping: In a medium sauce pan, heat 2 cups water and add raspberry Jello stirring until completely dissolved. Add frozen raspberries and stir to combine. Spoon over cream cheese filling. Refrigerate and chill until set or about 1 hour. Makes approximately 15 2 1/2 inch servings.

Number of Servings: 15

Recipe submitted by SparkPeople user BOOTY1199.